Moving into your first house is so exciting. When we moved here almost 2 years ago, I finally felt like a real adult – we had home insurance, our own yard that was big enough for a garden, and more debt. That’s the American dream, right?
But having your own house – and a bigger space than you had before – is a game changer.
In the 2 years that we’ve lived here, we’ve had quite a few life lessons. Like how writing that mortgage check feels every month. And how your planned projects always turn out bigger than you think. Or how unplanned projects come up at the wrong time and then you have to tear out your shower, replace the subfloor, and redo all the plumbing in the house just so you can take a shower in your own bathroom again.
But the biggest thing I’ve figured out is that when you have more space, you fill it up. It doesn’t matter if you actually need more things or furniture…it’s going to happen.
And it’s not just the rooms in the house. The pantry is overflowing. I didn’t have any kind of pantry at our old place – maybe I’m making up for that by filling this one to the brim?
And our freezer is packed full of stuff that I keep forgetting that I have.
Like the almond meal in these muffins – it’s been in my freezer for months, and I totally forgot that I had it.
Maybe I’m just now using it….8 months after I bought it. Better late than never?
I honestly wasn’t sure what to expect for the flavor of these muffins since I had never baked with almond meal before. Somehow, these ended up tasting like cake batter muffins…and I couldn’t stop eating them. They were perfect as an afternoon snack and made breakfast really easy a few mornings in a row – just grab and go!
Almond, Fig, and Orange Muffins
Makes: 12 muffins
- 2 cups almond meal
- 2 eggs, beaten
- 2 egg whites
- 1/4 cup honey
- 1/3 cup orange juice
- 1/2 tsp vanilla
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 cup chopped fresh figs
- Preheat oven to 350 degrees.
- Pour the almond meal into a medium bowl. Stir the beaten eggs, egg whites, honey, orange juice, and vanilla into the almond meal until everything is combined.
- Stir in the baking powder, salt, and fresh figs.
- Spoon the batter into muffin liners, filling about 3/4 of the way.
- Bake 20 – 25 minutes at 350 degrees until the muffins and golden and a toothpick comes out clean.