How to make
The raw peeled almonds are grinded into flour and mixed with the plain wheat flour, baking powder and sugar.
Especially when the almonds are ground at home, they needs to be perfectly mixed, because the nuts are slightly moist and small lumps are formed.
The egg whites are beaten with a pinch of salt in a water bath at 120°F (50°C) for 1-2 minutes.
Here I want to reassure you, that even if you do not get a fluffy mixture, but for some reason it liquefies, this will not affect the quality and appearance of the muffins and they will turn out great even in this situation.
Mix the egg whites with the dry ingredients and mix, until a smooth mixture is obtained.
Finally, add the strawberries, cut into small pieces and integrate them well into the mixture.
You don't need any extra flavorings, because the muffins are delicious as they are and the almonds and strawberries are enough to add flavor.
The mixture is distributed into small muffin tins and baked for 20 minutes in a preheated oven at 180°C.
When they are ready the muffins are left in the switched off oven with the door slightly opened for a few minutes, so that the temperature does not drop sharply.
Enjoy these magical Almond Flour Strawberry Muffins!
