It’s winter. It’s cold. It’s dreary. Who doesn’t want a delicious muffin with their coffee on like these. So I’m reposting this recipe which I have double-checked and updated to make sure that it’s easy for you to understand and make. The prep for this actually goes pretty quickly so you can even make it in the morning on a weekend for instance and have it for your family that day or make it up ahead of time on the weekend and have them available throughout your week to throw in your bag on your way to work as a quick breakfast.
These are so delicious you will not believe, nor will your family believe they are low carb, sugar free and whole grain.
If you follow my blog you already know about my low carb Almond Bread recipe adapted from Euell Gibbons Wild Acorn Bread recipe, from his book, Stalking The Wild Asparagus. Well, I made these muffins using that oh so versatile recipe. In case you are not familiar with it here it is.
Recipe for Almond Meal Bread
In a large bowl combine:
1 cup almond meal
1 cup rye flour
3 tsp baking powder
1/2 tsp salt
1/2 cup Lakanto Monk Fruit Blend
1 cup blueberries (add to dry ingredients so they won’t bleed into batter)
In a small bowl beat up
3 Tb oil
1 cup milk or alternative milk
Add the liquid to the dry and mix together just until all is moistened. Pour into an oiled pan and bake in a preheated 400′ oven for 30 minutes. For the muffins fill an oiled muffin tin 2/3 full and baking for 20 minutes. This can be used for griddle cakes by adding an additional egg and 1/4 cup milk. Remember to be creative and experiment with this recipe then let me know how you like it. I find it very versatile; adding other fruits and additional sweetener, or cinnamon and raisins, even eliminating the sweetener and adding shredded cheese and jalapenos.
And as always