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Showing posts with label Muffins. Show all posts
Showing posts with label Muffins. Show all posts


 I needed to find something other than eggs for breakfast. Something that I could grab, on the go that actually tasted good. Something that I could change up with different flavors if I wanted to.

I found this recipe!  I stumbled across this from SlenderKitchen. I follow several blogs on facebook and often I see so many I have to try. I am very very glad I tried this one. I have made these about 4-5 times now and this time I made a double recipe.

I would love to hear about your experiences with this recipe along with what you decided to add to change it up!

I tweaked her recipe slightly to just add in some berries.

Image represents a double batch

Ingredients:
  • 6 eggs
  • 4 tbsp. melted butter 
  • 4 tbsp. melted coconut oil 
  • 1/4 cup almond milk ( I used unsweetened coconut milk)
  • 1.5 tbsp. vanilla extract 
  • 1/2 cup sugar substitute, granulated 
  • 2/3 cup coconut flour 
  • 1 tsp. baking powder 
  • 1/2 tsp. salt 
Addition Options
  • 1 cup of berries- your choice
    • If berries are frozen and rather juicy may need to add a couple TBL spoons more of coconut flour - start with one T at a time.

 Directions:
  1. Preheat the oven to 375. 
  2. Whisk together the eggs, butter, coconut oil, almond milk, vanilla extract, and sugar substitute. 
  3. In another bowl, whisk together the coconut flour, baking powder, and salt. 
  4. Slowly add the coconut flour to the wet ingredients and stir to incorporate. 
  5. The batter will be thick. fold in any additions (Berries etc)
  6. Pour into prepared standard muffin tin. 
  7. Bake for 20-25 minutes until cooked through.
    • Depending on your Muffin Size you may have to cook this longer.




The Nutrition Values below include 1 cup of Blueberries and the use of coconut milk in place of the almond milk. 



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I have tried another English muffin recipe but did not like the flax seed taste. The nice thing about this recipe is no flax seed taste!  It is very simple to make and has oven directions as well.  I found the recipe originally from beautyandthefoodie.com






 The cons:
  •  It does have a slight eggy smell and eggy taste when not put with anything. For example - just butter. But I tried it with peanut butter and did not notice the eggy taste at all. 
  • It is very soft.  - Even toasted there is not really any crunch to it. I love my crunch. This isnt a horrible con but figured I would point that out. 
Don't take my word for it though - Try it yourself - there are many more pro's than there are con's. Let us know what you think!

 Ingredients:
  • 1/2 TBSP butter or coconut oil, melted
  • 1 TBSP Coconut flour
  • 1 TBSP Milk (Unsweetened coconut, almond milk, half and half)
  • 1/8 tsp Baking Soda
  • 1/4 tsp Apple Cider Vinegar
    • 1/2 tsp baking powder can be used in place of the baking soda and apple cider vinegar
  • Optional Items:
    • 1 Pinch Sea Salt
    • 1/4 tsp honey or 6 drops liquid stevia  (If omitting sweetener use full fat canned coconut milk for milk option)
    • 1/8 tsp Vanilla - for sweeter muffins.
Directions: 
  • In a small dish mix the baking soda and apple cider vinegar
    • If using baking powder, mix the coconut flour with the baking powder
  • In a ramekin, melt the butter
  • Add in the remaining ingredients and mix well. Press out any clumps and scrape down the sides. 
  • Cook in microwave for 1:30 - 2:00 minutes. (Until center is firm)
    • If baking in the oven - 400 degrees for 12-15 minutes
  • Cool well to handle 
  • Cut in half and toast in a buttered or oiled pan - Important step
    • I have not tried just putting them in a toaster - but this may be an optional alternative


** Please Note - this does not include option ingredients. 
**Listed nutrition is using coconut oil and unsweetened coconut milk

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This is an excellent recipe. I don't care much for the flax seed and it can be removed and

replaced with other options. I've only tried it once. It was "OK" with the substitutions. I havent made this in a while, but the 1st recipe is the one I typically used.  They work great for making breakfast sandwiches!

  • 1/3 cup almond flour (1 1/4 ounces) 
  • 2 tablespoons golden flax meal 
  • 3/4 teaspoon baking powder 
  • Pinch salt 
  • 1 egg 
  • 1 tablespoon water 
  • 1 tablespoon oil
Note -This recipe is Keto/Gluten Free. The recipe with CarbQuick is not.


Directions:
  1. In a small bowl, mix everything together well with a fork. 
  2. Pour the batter into a greased microwaveable dish with straight sides, about 4 1/2" in diameter. 
  3. Microwave on HIGH 2 minutes or until the muffin feels firm to the touch. 
  4. If you want a really crisp muffin, flip it over in the dish and microwave another 30 seconds.
  5. Turn out onto a plate and cool enough to handle. 
  6. Slice the muffin in half horizontally. Toast in a toaster oven until very brown and crispy.


Makes 1-2 servings
Per 2 halves: 466 Calories; 42g Fat; 16g Protein; 12g Carbohydrate; 8g Dietary Fiber; 4g Net Carbs
Per 1 half: 233 Calories; 21g Fat; 8g Protein; 6g Carbohydrate; 4g Dietary Fiber; 2g Net Carbs

Alternate Recipe:



JENNYWREN'S LOW CARB ENGLISH MUFFINS 
This recipe was also taken from Linda's Low Carb Menu

Ingredients:
  • 1 egg 
  • 2 tablespoons water 
  • 1 tablespoon oil 
  • 1/3 cup Carbquik 
  • 2 tablespoons golden flax meal 
  • 1 teaspoon granular Splenda, optional 
  • 3/4 teaspoon baking powder 
  • Pinch salt
Directions:

  1. In a small bowl, beat the egg, water and oil with a fork until well blended. 
  2. Mix the dry ingredients in another small bowl, then whisk into the wet ingredients.
  3. Pour the batter into 2 greased microwaveable dishes with straight sides, about 4 1/2" in diameter. 
  4. Microwave on HIGH 2 minutes or until the muffins spring back when touched lightly. 
  5. Turn out onto a plate and cool enough to handle them.
  6.  Slice each muffin in half horizontally. They will be very thin. 
  7. Toast in a toaster oven until very brown and crispy.

Makes 2-4 servings
Can be frozen
Per Half: 93 Calories; 8g Fat; 4g Protein; 6g Carbohydrate; 4.5g Dietary Fiber; 1.5g Net Carbs
Per 2 Halves: 187 Calories; 16g Fat; 7g Protein; 12g Carbohydrate; 9g Dietary Fiber; 3g Net Carbs

This is a slightly tweaked version of Jennywren's recipe. My friend Nancy said she added some baking powder so I did too. I suggest removing the muffins from the baking dishes after the 2 minutes, turning them over and microwaving them another 30-60 seconds to help dry the bottom. I had a heck of a time getting that wet, spongy side to toast. I haven't tried that yet, but will the next time I make these. These only really taste good when very well toasted and crisp. These are very quick and easy to make. I enjoyed eating one of these, but I don't miss bread enough to go crazy over them. Click the photo to see a close-up.
UPDATE: The second time I made this recipe, I put all of the batter into one baking dish. I microwaved it 2 minutes on HIGH then flipped it over and microwaved it another 30 seconds to help set the bottom. That did seem to help the consistency. It also baked better in the center of the microwave than when I placed the two baking dishes on the outer edge of my turntable the last time. I sliced this big muffin into just two pieces and they were more like the size and thickness of a real English Muffin. I also very thinly sliced off the top and bottom "crusts" to help them toast more evenly. However, they didn't get as crispy all the way through being that thick. The inside stayed a bit soft and bread-like. I've changed the Splenda to being an optional ingredient. I left it out this time and I think they taste better without it. One thing I'd like to try soon is to have one of these toasted and topped with a fried egg.
Here are some pictures of the muffins just after microwaving and just after removing from the baking dishes:
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