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Okay here comes a big call. “Low carb minute muffins are tastier and healthier than bread.”
One of these graces my plate most mornings.
Call me boring if you will. I prefer to refer to myself as ‘knowing what I want’.
I will apologise now for my photography but I am learning.
It is one of the impossibly long lists of things I want to learn how to do, right underneath turning water into wine and hypnotising Dylan McDermott into obeying my commands. Go on, look him up while I wait…I bet you want to learn that as well now, don’t you? Okay, get in line.
This recipe which is continually being tweaked why this is a repost. So that we can all move into the future with the correct muffin recipe.
I make up a big batch of the dry ingredients then use that each day to make individual muffins.
Low Carb Minute Muffin
- 10 Tbsp Almond meal
- 10 Tbsp Linseed meal
- 3 Tbsp Coconut Flour
- 5 Tbsp Psyllium Husk
- 5 Tbsp Chia seed
- 5 scant tsp baking powder
For the Individual muffins:
- 2 Tbsp of the dry mixture
- coconut oil
- 1/2 egg
- coconut and almond milk (unsweetened)
For the lime cream:
- 1 heaped Tbsp of cream per person ( I use Aldi cream)
- juice of one cheek of lime
- xylitol to taste
- Mix all of the dry ingredients into a container
- Add 2 tbsp of mixture to a large ramekin
- mix in 1/2 large egg
- add 1 tsp of oil and mix
- add enough almond milk to make a mixture that appears like cake batter
- microwave on high for 1 minute
- slice in half and toast
- enjoy with your favourite topping
Whip all of the ingredients until soft peaks form.(I just do this in a mug with a spoon)
Spread on the muffin and sprinkle with cinnamon or chocolate.
These muffins and their toppings are only limited by your imagination. I have added chocolate chunks and cocoa to the base then the lime cream topping and a drizzle of raspberry coulis to make a very fine dessert. Of course, in this case, I didn’t toast the base, just slightly heated it. You could go for spices with a chai tea flavoured cream, or strawberries and cream, or chocolate with orange flavoured cream, or add cheese, bacon and chives into the mixture or…
The point is these things are versatile and you never have to feel you are missing out on bread or baked puddings again. For inspiration go to Pinterest search for ‘minute muffin’. I have to admit I freeze with the astounding choice. I prefer to make things easy on myself and limit decision making.
Enjoy the video of me making them.
UPDATE: I no longer microwave these muffins one by one. I use half the bulk mixture add 2 eggs, a good slosh of oil and enough milk to make it into a cake batter consistency. Leave for a few minutes to stiffen then shape into buns on a baking sheet and bake at 170 deg C for 25 minutes or until they feel done in the centre. These keep well in the fridge until needed.
Do you make these? Perhaps you have a favourite topping that you could tell us about. Let me know in the comments.