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-   -   One minute muffin recipe help... (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/793100-one-minute-muffin-recipe-help.html)

Iwantlessofme 01-05-2013 04:47 PM

One minute muffin recipe help...
 
I really don't have the time to go through all the recipes so any help would be fantastic.

I am looking for a recipe using almond flour and no "special" ingredients. Something that can be versatile, used as bread or with a few other ingredients some sort of dessert cake or something.

Thank you in advance for all your help, it is appreciated.

Mindy

LindaSue 01-05-2013 06:30 PM

This isn't a minute muffin recipe but my thinking is that if I've got to pull out the same basic ingredients to make a single muffin, I might as well spend the same amount of time and make half a dozen muffins. I also think that they turn out more like real muffins when baked in the oven. 15-20 minutes in the oven is a relatively short time considering that they will come out more like real muffins and you'll get more of them. You could even double the recipe and make a dozen in the same amount of time.

http://www.genaw.com/lowcarb/food_ph...ur_muffins.jpg

BASIC ALMOND FLOUR MUFFINS
6 ounces almond flour (1 1/2 cups)
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons butter, melted
1 cup granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla
2 tablespoons heavy cream
3 tablespoons water
2 eggs

Put the almond flour, baking powder, salt and granular Splenda, if using, in a medium mixing bowl. In a small bowl, melt the butter in the microwave. Add the liquid Splenda, if using, the vanilla, cream and water to the butter. Add the liquid mixture and the eggs to the dry ingredients in the bowl. Mix well with a spoon. If the batter seems too stiff, stir in another tablespoon of water.

Spoon the batter into six paper-lined muffin cups. Bake at 350 15-20 minutes, until the tops are golden brown. Remove from the pan and cool at least 5 minutes on a rack before serving. Serve warm or at room temperature. Store in the refrigerator.

Makes 6 muffins
Can be frozen

With granular Splenda:
Per Serving: 258 Calories; 22g Fat; 8g Protein; 10.5g Carbohydrate; 3.5g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 242 Calories; 22g Fat; 8g Protein; 6.5g Carbohydrate; 3.5g Dietary Fiber; 3g Net Carbs

VARIATIONS:

Maple Nut Muffins - Add 1 1/2 teaspoons maple flavoring and 1/4 cup chopped pecans
Orange Muffins - Add 1 teaspoon orange extract and 1 tablespoons grated orange zest
Lemon Poppy Seed Muffins - Add 1 teaspoon lemon extract, lemon zest and 1 teaspoon poppy seeds
Banana Walnut Muffins - Add 1 teaspoon banana flavoring and 1/4 cup chopped walnuts
Apple-Cinnamon Muffins - Add 2 packets sugar free cider mix, reduce the sweetener to 1/2 cup and add 1/2 teaspoon cinnamon
Blueberry Muffins - Add a handful of fresh blueberries

Low Carb Librarian 01-05-2013 08:31 PM

Thanks for the post, Mindy. I could have written the exact same thing!
I look at this site on my phone, so it is very difficult to look up recipes etc...

I will keep looking to see what people say.

LindaSue- I will be saving your recipe for sure! Do you think I could sub 5 tbs of almond milk for the 2 hc & 3 water? I have found myself with no hc in the house! :(

diwitch 01-06-2013 04:11 AM

Quote:

Originally Posted by Low Carb Librarian (Post 16174565)
Thanks for the post, Mindy. I could have written the exact same thing!
I look at this site on my phone, so it is very difficult to look up recipes etc...

I will keep looking to see what people say.

LindaSue- I will be saving your recipe for sure! Do you think I could sub 5 tbs of almond milk for the 2 hc & 3 water? I have found myself with no hc in the house! :(

I am not LindaSue, but I have used almond milk instead of cream and water and it works just fine.

Di

LindaSue 01-06-2013 07:36 AM

I don't think that the kind of liquid matters very much.

ravenrose 01-06-2013 10:36 AM

I don't understand the preference people here have for almond meal rather than flax. I know it SEEMS more appealing, but I have tried a lot of different recipes and variations, and the almond meal always results in a drier, less tasty product. a combination is fine, but using almond meal for the basic "flour" just seems wrongheaded to me! LOL

LindaSue 01-06-2013 01:34 PM

I used to make my muffins with part flax meal but prefer them with just almond flour. The texture is more like real flour muffins to me and not dry at all. If the batter seems too thick, I just add a tablespoon or two of water and I don't over bake them. The recipe that I posted doesn't come out dry. In fact, I'm eating one as I type this and it's very moist and doesn't have the spongy texture and grassy aftertaste that I got with flax meal.

Iwantlessofme 01-06-2013 01:38 PM

Can these "muffins" be used as sandwich bread?

slbbw 01-06-2013 01:39 PM

Quote:

Originally Posted by ravenrose (Post 16176064)
I don't understand the preference people here have for almond meal rather than flax. I know it SEEMS more appealing, but I have tried a lot of different recipes and variations, and the almond meal always results in a drier, less tasty product. a combination is fine, but using almond meal for the basic "flour" just seems wrongheaded to me! LOL

Exhibit A: Chicken Lady's Almond Flour Fudge Cake. Perhaps it's the ingredient combination in this particular recipe, but it is incredibly moist. The texture is identical to a chocolate cake made with whole wheat cake or pastry flour. I use her recipe as a model for all almond flour cakes. :up:

Annie75 01-06-2013 03:25 PM

I have shared some of my favorite flaxmeal muffins with friends who have spit them out with apologies. It was the mouth feel of the flax and the slightly grassy after taste, even in the golden flax that they could not abide. I wasn't crazy about it at first but love it now. For some, flax may be an acquired taste.

watcher513 01-06-2013 04:57 PM

I use half almond meal and half flax usually.

RVcook 01-06-2013 10:51 PM

Quote:

Originally Posted by LindaSue (Post 16176450)
I used to make my muffins with part flax meal but prefer them with just almond flour. The texture is more like real flour muffins to me and not dry at all. If the batter seems too thick, I just add a tablespoon or two of water and I don't over bake them. The recipe that I posted doesn't come out dry. In fact, I'm eating one as I type this and it's very moist and doesn't have the spongy texture and grassy aftertaste that I got with flax meal.

Yep...what 'she' said...:goodpost:

millergirl1976 01-07-2013 12:25 PM

Marking my spot to get that awesome muffin recipe up there when I get home... Thank you!

tiva 01-07-2013 12:54 PM

Quote:

Originally Posted by LindaSue (Post 16174307)
This isn't a minute muffin recipe but my thinking is that if I've got to pull out the same basic ingredients to make a single muffin, I might as well spend the same amount of time and make half a dozen muffins.

I agree! Baking a tray of muffins tastes much yummier.

But for those of us with control issues, sometimes a single minute muffin is a good idea. For those times, I use:

Dry ingredients: 2 T almond flour, or 1 T coconut flour, or 2 T fine coconut flakes, mixed with 1/4 t baking powder. I don't like the flax much.

Liquid: 1 egg, plus 1-2 T fat: either melted butter, or melted coconut oil, or heavy cream, or water in a pinch.

Spices and flavorings: for sweet muffins, I use a teaspoon or two of powdered erythritol, plus sweet flavorings, such as cinnamon, nutmeg, a tablespoon of berries or sometimes pumpkin mash. For savory muffins, I use a pinch of mixed herbs plus 2 T of shredded cheese.

Iwantlessofme 01-07-2013 01:00 PM

These are sounding good!

LindaSue 01-08-2013 07:08 AM

Quote:

Originally Posted by tiva (Post 16178760)
I agree! Baking a tray of muffins tastes much yummier.

But for those of us with control issues, sometimes a single minute muffin is a good idea.

I hadn't thought of that aspect and I definitely understand.

Nikki2777 01-26-2013 03:22 AM

Thanks Linda Sue & Tiva... I'll be using both recipes!

Nikki


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