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<blockquote data-quote="Robbity" data-source="post: 987609" data-attributes="member: 93179"><p><u><strong>Low Carb Microwave Muffins</strong></u></p><p></p><p>Copied from two of my posts in a thread elsewhere on the forum, as I felt it ought to be part of this thread.:</p><p></p><p>I investigated (via Google) muffins in a mug and one minute (microwave) muffins when I first started low carbing, and came up with my own version - I more or less doubled up the ingredients and I cook them in 7 or 8 silicone (large/9cm) muffin cases in the microwave for 2.5-3 minutes, and they last up to a week in the fridge. Once you've got the hang of them, the ingredients and additions can be varied to suit your tastes, and I make a variety of both sweet and savoury ones. Without the addition of eggs and raising agent some variations can make nice little biscuits/cookies too, which are super fast to do. My muffins are now one of my staple low carb foods, one of my favourite in both versions being chocolate hazelnut.</p><p></p><p>The basic mix is very versatile as you can add pretty much what you fancy to vary the flavours. Years ago when I was teaching myself to cook I actually learned this technique from one of my very first cookery books which gave basic recipes for cakes, sauces, etc, and then gave tables of extra ingredients you could add.</p><p></p><p><strong>Basic ingredients:</strong></p><p>(Approx) 200g of ground almonds</p><p>or 200g ground hazelnuts</p><p>or mixture of (golden) flax seed, and ground almonds or sesame flour (about 60/40 proportion wise)</p><p>(Approx) 75g softened butter</p><p>3 eggs</p><p>1-1.5 teasp baking powder</p><p></p><p>According to what I fancy baking sweet or savoury wise I add a selection from:</p><p>Sukrin gold or other low carb sweetener to taste</p><p>2-3 teasp cocoa powder</p><p>cinnamon</p><p>blueberries</p><p>vanilla essence</p><p>chocolate extract</p><p>orange extract</p><p>a little diluted ground coffee or coffee flavouring</p><p>chopped nuts</p><p>grated baby carrots</p><p>grated courgettes</p><p>grated parmesan and/or cheddar</p><p>teasp paprika</p><p>teasp mustard powder</p><p>salt, pepper</p><p>olives</p><p>herbs, fresh or dried</p><p></p><p>Mix dry ingredients, add butter and beaten eggs and blend well</p><p>fill muffin cases and microwave for 2.5-3 mins until done - cocktail stick poked into middle comes out clean. Cool on</p><p>cake rack.</p><p></p><p>As I said in previous post I use 9cm muffin cases and depending on how I fill them I usually get 7-8 large muffins. I keep them in closed containers in fridge, but usually add a piece of kitchen roll on top to absorb any excess moisture.</p><p></p><p>Cookies - I cook in microwave on a silicon baking mat with greaseproof paper on top. Roll into between 7 and 10 little balls, flatten tops slightly with fork. They may do better if they're chilled in the fridge before cooking as they end to spread a bit. Cook for 2.5-3 mins or until done. Slide the greaseproof and cookies off the silicon mat, place them on cake rack and cool well as they can be rather fragile/crumbly until properly set.</p><p></p><p>So for example:</p><p></p><p><strong>Chocolate muffins:</strong></p><p>butter, eggs, baking powder</p><p>ground hazelnuts</p><p>cocoa</p><p>cinnamon</p><p>Sukrin Gold</p><p>maybe some nutmeg, chocolate and/or orange extract</p><p>and possibly a piece of melted 85% dark chocolate ( thanks to Scandichic's choc muffin recipe)</p><p></p><p><strong>For blueberry muffins</strong></p><p>butter, eggs, baking powder</p><p>ground almonds</p><p>Sukrin</p><p>maybe vanilla essence</p><p>blueberries</p><p><strong></strong></p><p><strong>For coffee and walnut muffins:</strong></p><p>butter, eggs, baking powder</p><p>ground almonds, or possibly sesame flour (I haven't yet tried with this)</p><p>Sukrin</p><p>fairly finely chopped or crushed walnuts</p><p>dissolved coffee and maybe a bit of coffee flavouring</p><p></p><p><strong>For carrot cake:</strong></p><p>butter, eggs, baking powder</p><p>ground almonds</p><p>Sukrin Gold</p><p>grated carrots</p><p>finely chopped pecans</p><p>nutmeg</p><p>cinnamon</p><p><strong></strong></p><p><strong>For savoury courgette muffins:</strong></p><p>butter, eggs</p><p>flax seed and sesame flour mix</p><p>grated courgettes, finely chopped walnut, or some whole pine nuts</p><p>grated cheese</p><p>salt, pepper</p><p></p><p><strong>For savoury cheese muffins:</strong></p><p>as above but omit courgettes and nuts</p><p>and add paprika and mustard</p><p></p><p>For cookies omit the eggs and baking powder and possibly reduce quantity of butter slightly - these are mixed and</p><p>rolled into little balls for cooking. You can also use cool chopped butter and just mix until crumbly to make crumble</p><p>toppings for fruit - my favourite is hazelnut choc crumble with blackberries and apple.</p><p></p><p><strong>Almond cookies/ shortcake:</strong></p><p>butter (not too soft for this!)</p><p>ground almonds</p><p>Sukrin</p><p>vanilla essence</p><p></p><p><strong>For chocolate cookies:</strong></p><p>butter( not too soft for this!)</p><p>ground hazelnuts</p><p>Sukrin</p><p>cocoa powder</p><p>cinnamon</p><p>and maybe a little vanilla essence, choc essence, or ground nutmeg</p><p></p><p>.... You get the general idea!</p><p></p><p>Robbity</p></blockquote><p></p>
[QUOTE="Robbity, post: 987609, member: 93179"] [U][B]Low Carb Microwave Muffins[/B][/U] Copied from two of my posts in a thread elsewhere on the forum, as I felt it ought to be part of this thread.: I investigated (via Google) muffins in a mug and one minute (microwave) muffins when I first started low carbing, and came up with my own version - I more or less doubled up the ingredients and I cook them in 7 or 8 silicone (large/9cm) muffin cases in the microwave for 2.5-3 minutes, and they last up to a week in the fridge. Once you've got the hang of them, the ingredients and additions can be varied to suit your tastes, and I make a variety of both sweet and savoury ones. Without the addition of eggs and raising agent some variations can make nice little biscuits/cookies too, which are super fast to do. My muffins are now one of my staple low carb foods, one of my favourite in both versions being chocolate hazelnut. The basic mix is very versatile as you can add pretty much what you fancy to vary the flavours. Years ago when I was teaching myself to cook I actually learned this technique from one of my very first cookery books which gave basic recipes for cakes, sauces, etc, and then gave tables of extra ingredients you could add. [B]Basic ingredients:[/B] (Approx) 200g of ground almonds or 200g ground hazelnuts or mixture of (golden) flax seed, and ground almonds or sesame flour (about 60/40 proportion wise) (Approx) 75g softened butter 3 eggs 1-1.5 teasp baking powder According to what I fancy baking sweet or savoury wise I add a selection from: Sukrin gold or other low carb sweetener to taste 2-3 teasp cocoa powder cinnamon blueberries vanilla essence chocolate extract orange extract a little diluted ground coffee or coffee flavouring chopped nuts grated baby carrots grated courgettes grated parmesan and/or cheddar teasp paprika teasp mustard powder salt, pepper olives herbs, fresh or dried Mix dry ingredients, add butter and beaten eggs and blend well fill muffin cases and microwave for 2.5-3 mins until done - cocktail stick poked into middle comes out clean. Cool on cake rack. As I said in previous post I use 9cm muffin cases and depending on how I fill them I usually get 7-8 large muffins. I keep them in closed containers in fridge, but usually add a piece of kitchen roll on top to absorb any excess moisture. Cookies - I cook in microwave on a silicon baking mat with greaseproof paper on top. Roll into between 7 and 10 little balls, flatten tops slightly with fork. They may do better if they're chilled in the fridge before cooking as they end to spread a bit. Cook for 2.5-3 mins or until done. Slide the greaseproof and cookies off the silicon mat, place them on cake rack and cool well as they can be rather fragile/crumbly until properly set. So for example: [B]Chocolate muffins:[/B] butter, eggs, baking powder ground hazelnuts cocoa cinnamon Sukrin Gold maybe some nutmeg, chocolate and/or orange extract and possibly a piece of melted 85% dark chocolate ( thanks to Scandichic's choc muffin recipe) [B]For blueberry muffins[/B] butter, eggs, baking powder ground almonds Sukrin maybe vanilla essence blueberries [B] For coffee and walnut muffins:[/B] butter, eggs, baking powder ground almonds, or possibly sesame flour (I haven't yet tried with this) Sukrin fairly finely chopped or crushed walnuts dissolved coffee and maybe a bit of coffee flavouring [B]For carrot cake:[/B] butter, eggs, baking powder ground almonds Sukrin Gold grated carrots finely chopped pecans nutmeg cinnamon [B] For savoury courgette muffins:[/B] butter, eggs flax seed and sesame flour mix grated courgettes, finely chopped walnut, or some whole pine nuts grated cheese salt, pepper [B]For savoury cheese muffins:[/B] as above but omit courgettes and nuts and add paprika and mustard For cookies omit the eggs and baking powder and possibly reduce quantity of butter slightly - these are mixed and rolled into little balls for cooking. You can also use cool chopped butter and just mix until crumbly to make crumble toppings for fruit - my favourite is hazelnut choc crumble with blackberries and apple. [B]Almond cookies/ shortcake:[/B] butter (not too soft for this!) ground almonds Sukrin vanilla essence [B]For chocolate cookies:[/B] butter( not too soft for this!) ground hazelnuts Sukrin cocoa powder cinnamon and maybe a little vanilla essence, choc essence, or ground nutmeg .... You get the general idea! Robbity [/QUOTE]
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