Last night, my wife baked these muffins! There’s currently a bunch of them in my fridge, and today, I got an opportunity to try one of them for you all.
As you’ll see if you watch the video, I think it’s a pretty good muffin. I’m told that she used almond flour in place of normal flour, so that is a feature that places this muffin in competition with other cereal-grain-alternative-based bakery items, such as the sweet-potato brownies that she made a few weeks ago. There appear to be sliced almonds on the muffin as well, which is both a clever garnish tribute to the almond flour, as well as a functional, tasty, and nutritious addition to the muffin experience.
What I’m really excited about here are the chocolate chips. Chocolate chips are plenty delicious on their own, and so I was definitely wanting to find out how they worked in an almond-based muffin environment. And it should come as no surprise that the chocolate chips were able to shine, once again, here in this muffin. You just can’t go wrong with chocolate chips. Please watch, and don’t forget to like and subscribe!