Sure Ive got a Muffin Top. I've got hundreds and I love them all.



Always trying to improve upon a necessary breakfast food, here's another tweak to the muffin. Some of the ingredients are not ordinary staples in your pantry, I understand that. But if you live a grain free life, and eat low carb foods, these are new pantry essentials that will turn a low carb diet into a fabulous new way to eat. Diet is an ugly word. It's restrictive. It is something you can go "on" and "off" which is awful for you. Just learn to use a few new kitchen essentials and you won't miss a thing.
Except maybe corn. Cannot help you there.

Remember, if you are unfamiliar with some of the ingredients, send me a note and I'll let you know where to find them!

Now, muffins aren't fussy. So you can make these in a bowl with a mixing spoon, no fancy electric mixers or dough paddles required. Just a few minutes to whisk and stir.

1 cup peanut flour
1 cup less 3 tablespoons almond flour
3 tablespoons maca powder 
 2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup granulated swerve plus one teaspoon (set aside)
1 stick melted butter
4 eggs
1/6 cup cream
1/6 cup bai 5 peach
1/2 teaspoon orange extract
1/2 teaspoon mango extract
1/2 cup fresh blueberries

Whisk all dry ingredients till lumps are gone. add butter. Mix well. Add Cream, Juice and extract and mix well. Add in eggs, one at a time, until batter is smooth and eggs are well incorporated.

Use muffin tin liners. fill each equally and then place blueberries on top (push down a little to set into the muffin batter). Sprinkle each with pinch of granulated swerve.

Bake at 350 for about 17 minutes. Until they're nice and golden on top.


These muffins will remain light and fluffy without being dry, slightly sweet without weighing you down and have the buttery top without making you feel too indulgent. Now scramble up some eggs and add a little bacon or sausage, get a copy of the Sunday Times and you'll wonder why you ever thought plain old toast was worthy of Sunday mornings.




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