Blogging Marathon# 45: Week 3/ Day 3
Theme: Kid’s Delight — Nuts & Legumes for Kid’s Lunchbox
Dish: Almond Chocolate Chip Muffins
I always have almond butter in the fridge and use it quite often to spread on my morning toast and add it to Indian curries to make them creamy. So I used it instead of hazelnut butter in these muffins. Also since I was baking for the kids I added chocolate chips instead of cranberries. These muffins also use half all purpose flour and half spelt flour making them more fiber and whole-grain rich.
The muffins turned out earthy, moist and delicious. They keep well for 4~5 days at room temperature. I packed them as snack for my son and he really liked his chocolaty treat.