|12-18-2011, 06:27 PM||#1|
Major LCF Poster!
Join Date: Nov 2006
WOE: Basic low carb
Start Date: October 15, 2004
Recipe for LC Cranberry-Orange bread or muffins?
I found this one of Barbo's, and I have all the ingredients except Atkins bake mix. I would be grateful if someone could help me with the following questions:
1) What is the texture of the muffins like?
2) What should I sub for the Atkins mix: Carbquik, Carbalose, one of Kevin's mixes, or what?
3) Will fresh cranberries sub okay for the dried?
|12-18-2011, 09:27 PM||#2|
Join Date: Dec 2009
Stats: lost 130 lb so far, and miles to go before I sleep
WOE: low carb controlled calorie
Start Date: June, 2009
if you use fresh cranberries, they are VERY tart. the dried ones are usually sweetened, aren't they? I usually cook the cranberries with erythritol just like for cranberry sauce before using them in muffins. it makes them sweeter.
|12-20-2011, 12:43 PM||#3|
Very Gabby LCF Member!!!
Join Date: Jul 2011
Location: Central Texas
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
This recipe would make an excellent basic recipe to which you could add ssay 1 c. chopped berries and perhaps some chopped pecans as well.
Orange Pound Cake
March 11, 2011 by buttoni | Edit
This cake is quite dense and has a very smooth texture like a good pound cake should be. It can be made as an orange pound cake, or you can substitute lemon juice and lemon zest for a lemon pound cake, or lime juice and lime zest for a lime pound cake. This cake is lovely with a cup of good coffee or as a dessert with a dollop of sweetened whipped cream on top. I would NOT recommend substituting flax meal into this recipe. It will change the flavor of this cake too much, in my opinion, and certainly will make it look less like a pound cake. You could perhaps try using some whey protein, but you might be disappointed, as I find it tends to dry out baked goods a bit. This recipe, as written, is not suitable for Induction.
1½ sticks unsalted butter, softened
4 oz. cream cheese, softened
4 beaten eggs
½ c. + 2T. vanilla whey protein (I use Body Fortress at 3 NC per 1/4c.)
½ c. + 2T. Carbalose flour
juice of ½ small orange
zest of l small orange (about 1 T.)
1/8 tsp. Boyajian Orange Oil or orange extract
½ tsp. xanthan gum
2 T. oat fiber
1 T. oat flour (ground from rolled oats)
1 tsp. baking powder
1 tsp. cream of tartar
½ c. each granular Splenda and erythritol
DIRECTIONS: Preheat oven to 350º. Soften cream cheese and butter and blend the two together until very smooth. Beat in the 4 eggs, fruit zest and juice. Now add in the Splenda and erythritol. Stir well. Measure and add in all dry ingredients and beat batter 8-10 times with wooden spoon until smooth. Using rubber spatula, scrape batter into buttered loaf pan and spread evenly in pan. Bake at 350º for about 40-45 minutes, checking at 35 minutes, as ovens can vary. Toothpick test center for doneness.
NUTRITIONAL INFO: Makes twelve ½” slices, each containing:
16.7 g fat
5.68 g carbs, 2.31 g fiber, 2.37 g NET CARBS
7.03 g protein
89 mg sodium
22% vitamin A, 11% B12, 10% riboflavin, 10% selenium
My recipe website: http://buttoni.wordpress.com/
|12-20-2011, 12:52 PM||#4|
Major LCF Poster!
Join Date: Jan 2003
Stats: 189/130 size 2-4 5'4"
WOE: Low Carb Real Food
Start Date: Low Carb Since 2001
I have a recipe as well......
Cranberry Orange Muffins
In a bowl, mix together the almond flour, flax meal, baking powder, stevia and salt. In another bowl, melt butter then stir in water, eggs and orange extract. Add wet to dry and mix well. Fold in cranberries. Fill 6 paper-lined muffin cups (spray with a little non-stick spray) with the batter. Bake at 350º 20-22 minutes, until the tops are golden brown and a toothpick comes out clean. Cool on a rack.
This is a very popular recipe on my website.
I bought 10 bags of cranberries recently as they were on sale 2 for $1 after Thanksgiving......I think I am going to make a batch of these muffins to take to my sister's on Christmas!