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Archive for the ‘Muffins & Donuts’ Category

Cranberry Orange Ladyfingers

WOW!  My readers are going to LOVE these!  They just get better and better each day that goes by.  They’re even gluten-free, if you leave out the oat fiber.  🙂  Hubby really liked these and he’s not really a fruit and nut man.  If you don’t have a twinkie baking pan, just make 12 small muffins, a round flat circle you will cut into 12 scone wedges or a single cake using a loaf pan.  These are not suitable for Atkins Induction on several levels.  They are suitable for Phase 2 and above and Keto diets as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Order your 10-volume set TODAY as there is a special sale right now! (also available individually) from Amazon or special prices at: http://amongfriends.us/order.php

INGREDIENTS:

½ c. almond flour

¼ c. flax meal (I use 50:50 gold and dark)

¼ c. plain whey protein powder

1 tsp. baking powder

1 T. oat fiber (omit for gluten free version)

1 c. shredded Monterrey Jack cheese

3 T. softened cream cheese

2 beaten large eggs

1 tsp. cider vinegar

1 T. heavy cream

2 T. fresh squeezed orange juice

1 T. warm tap water

1 tsp. yeast dissolved in the warm water above

½ c. cranberries (fresh or homemade sugar-free dried)

½ c. slivered almonds

1 oz. orange peel

VARIATION:   Add a few chopped pecans.

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a non-stick pan of your choice (discussed above) and set aside.

Measure out the first 6 (dry) ingredients into a medium mixing bowl.  In a separate small glass bowl, soften the cream cheese either at room temp or in your microwave on defrost.  Dissolve the yeast in the tablespoon of warm water in a saucer and add to the cream cheese.  Stir. Beat in the eggs well. Add the cider vinegar and cream.  Add the creamy mixture to the dry ingredients bowl and stir.

Trim off 1 oz of orange peel from an orange.  You want to get as little white, bitter membrane as possible.  Cut into approximately 1″ pieces.  Place in food processor or blender.  Add cranberries and nuts to the bowl and pulse it all together about 10 times or so, to a coarse chop.   Add the fruit/nut mixture to the batter.  Stir. Finally squeeze/measure out the orange juice. Stir well one last time to incorporate all to achieve a uniform distribution of the fruit/nuts.

Dip into/onto your chosen pan, distributing the batter evenly into 12 muffin cups, 12 twinkie slots or a round circle about 1/2″ thick for scones.  Pop into 350º oven and bake for  20 minutes until lightly browned.  Allow to cool a bit before lifting with the assistance of a knife tip.  If making a loaf, bake around 35 minutes or until the center passes a dry toothpick test.  As with all low-carb baked goods, store in a bag in the refrigerator.

NUTRITIONAL INFO:  Makes 12 portions (whatever shape you make), each contains:

160 cals, 12.64g fat, 6.53g carbs, 2.71g fiber, 3.82g NET CARBS, 8.3 g protein, 266 mg sodium

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I continue to try new versions of my modified Atkins MIM (Muffin-in-a-Minute) recipe.  I’m trying to increase my flax intake for a health issue and so far these flax-based gems are helping me.  To the basic Atkins MIM recipe, I added a couple texture enhancers to improve texture & flavor.  I also increased sweeteners and the amount of butter.  The resulting muffins/cakes are baking up consistently moist and very tasty.

For this one, I used diced apple, caramel sugar-free syrup and cinnamon.  Yummy! This version is not suitable until you get closer to goal weight and are at the higher-carb fruits rung of the Atkins OWL carb-re-introduction ladder.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Special prices currently.  There’s a deal for the 10 volume set for around $99!  Hurry and place your order today before this offer ends.  Visit our direct order page at: https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review there.

DRY INGREDIENTS:  (I like to measure out 10 sets of the dry ingredients to put in plastic bags so I can have them on hand like a “ready mix”)

¼ c. golden flax meal

½ tsp. baking powder

1 T. granular Splenda (or equivalent sweetener of choice)

1 T. Resistant Wheat Starch

1 tsp. oat fiber (do not substitute oat bran or oat flour)

1/3 tsp. cinnamon

WET INGREDIENTS:

1 T. melted butter

1 large egg, beaten

2 T. sugar-free Caramel syrup (or almond, or vanilla)

1/2 c. apple, diced

DIRECTIONS:  In a 5-6″ round or oval dish melt the butter in the microwave.  Add the sugar-free syrup & stir with fork (to cool down the butter).  Add the egg and beat all together.  Add in all dry ingredients and stir well with a fork.  Add in your diced apple and stir well. Microwave on HI for about 1 minute 30-40 seconds.  Slide knife tip between cake and bowl and tip cake onto serving plate.  Cut in half for two servings.  This batter rises as it bakes and then slightly falls when removed from microwave…..that is normal………it is done.

VARIATION:  Add some chopped pecans (recalculate those into numbers below if you do).

NUTRITIONAL INFO:  Makes 1 cake (2 servings) the size of 2 muffins.  Each half of the cake is a serving and contains:

200.5 cals, 14.3g fat, 16.16g carbs, 9.15g fiber, 7g NET CARBS (use less apple to lower), 5.9g protein, 134 mg sodium

 

 

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I’ve been playing around with the classic Atkins MIM (Muffin-in-a-Minute) recipe lately and have come up with several tasty versions.  I’ll be sharing another one here today that I’m calling Pineapple Spoon Cake because it is so moist you simply have to eat it with a spoon.  I’m presenting this recipe with two versions, the original with real pineapple and also a lower-carb second version that substitutes pineapple extract for the real pineapple.  Both are quite good.

I’m trying to increase my flax intake for a health issue and so far these flax-based gems are doing the trick.  To the basic Atkins MIM recipe, I added a couple texture enhancers to improve texture & flavor.  I also increased sweeteners and the amount of butter.  The resulting muffins/cakes are baking up consistently moist and very tasty, especially this one!  All have been sturdy enough to slice or hand-hold but this one and it really requires a spoon to eat.  It’s just too moist to eat with your hands.   Only the extract version of this cake is suitable for Atkins Induction Phase and Keto programs.  Once you’re nearing or at goal weight, the real pineapple version is a must try!

DRY INGREDIENTS: I like to measure out 10 sets of the dry ingredients to put in plastic bags so I can have them on hand like a “ready mix” for when I get a snack craving.  Then all I have to do is add the melted butter, egg, syrup and flavoring item.

¼ c. golden flax meal

½ tsp. baking powder

1 T. granular Splenda (or equivalent sweetener)

1 T. Resistant Wheat Starch

1 tsp. oat fiber (do not substitute high-carb oat bran or oat flour!)

Optional:  Dash ground cinnamon

WET INGREDIENTS:

1 T. melted butter

1 large egg, beaten

2 T. crushed pineapple juice pack

1 T. pineapple or almond sugar-free syrup

LOWER-CARB VARIATION:  Substitute 1/2 tsp. pineapple extract for the crushed pineapple

DIRECTIONS:  In a 5-6″ round or oval dish, melt the butter in your microwave.  Add the sugar-free syrup (to cool down the butter).  Add the egg and beat all together.  Add in the dry ingredients and stir well with a fork.  Add in your choice of flavorings below by stirring to blend or dropping fruit bits in by hand evenly.  Microwave on HI for about 1 minute 30-40 seconds.  This batter rises as it bakes and then slightly falls when removed from microwave…..that is normal.  It is done when dry to touch in center.  If not dry to touch, cook 5-10 seconds longer, as ovens can vary.  Remove and slightly cool. Cut in half with a knife and spoon half onto two individual plates or bowls to serve with a spoon to eat.

NUTRITIONAL INFO:  Makes 1 cake that is two servings.  Bake in two separate ramekins if you prefer.  Numbers do not include photo garnish (whipped cream and additional teaspoon pineapple).

Each half of the plain cake contains:

With Real Pineapple:  200 cals, 14.25g fat, 16.05g carbs, 8.45g fiber, 8.6g NET CARBS, 6.05g protein, 136mg sodium

With Pineapple Extract: 181 cals, 14.25g fat, 11.6g carbs, 8.2g fiber, 3.4g NET CARBS, 5.8g protein, 134mg sodium

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Blueberry Version with blueberry syrup. Use clear syrups to avoid “pink” batter.

I’ve been playing around with the classic Atkins MIM (Muffin-in-a-Minute) recipe this month.  I tried some delicious varieties of my little breakfast cakes/muffins but forgot to get photos of them.   I’ll do that upon next baking of each variety and share them with you all.

I’m trying to increase my flax intake for a health issue and so far these flax-based gems are helping me.  To the basic Atkins MIM recipe, I added a couple texture enhancers to improve texture & flavor.  I also increased sweeteners and the amount of butter.  The resulting muffins/cakes are baking up consistently moist and very tasty.  Trials so far include of course, the classic cinnamon version, a chai version, a mango version, a peach version, a cherry version and today a blueberry version.  We love them ALL! My husband’s fav is the cherry; mine is the peach.   FYI the least carb-y versions are the ones with just cinnamon or chai tea spice, followed by the Boyajian oil citrus zest versions.

I used blueberry sugar-free syrup for the one I made this morning, which is a dark blue in color, so it made the batter turn pink.  Flavor was spot on!  Only the original cinnamon version is suitable for Atkins Induction.  The others are OK once you get to at least the the berries (or higher-carb fruit) level of the Atkins carb re-introduction ladder.

DRY INGREDIENTS:  (I like to measure out 10 sets of the dry ingredients to put in plastic bags so I can have them on hand like a “ready mix”)

¼ c. golden flax meal

½ tsp. baking powder

1 T. granular Splenda (or equivalent sweetener)

1 T. Resistant Wheat Starch

1 tsp. oat fiber (do not substitute very carb-y oat bran or oat flour)

WET INGREDIENTS:

1 T. melted butter

1 large egg, beaten

2 T. sugar-free syrup (select specialty flavor to compliment your choice below)

DIRECTIONS:  In a 5-6″ round or oval dish, melt the butter in your microwave.  Add the sugar-free syrup (to cool down the butter).  Add the egg and beat all together.  Add in the dry ingredients and stir well with a fork.  Add in your choice of flavorings below by stirring to blend or dropping fruit bits in by hand evenly.  Microwave on HI for about 1 minute 30-40 seconds.  Slide knife tip between cake and bowl and tip cake onto serving plate.  This batter rises as it bakes and then slightly falls when removed from microwave…..that is normal………it is done.

FLAVORING OPTIONS:

½ tsp. cinnamon

½ tsp. Chai Tea Spice Blend

2 drops Boyajian orange oil + bit of orange zest

2 drops Boyajian lemon oil + bit of lemon zest

2 drops Boyajian lime oil + bit of lime zest

6 chopped raisins + dash cinnamon

1 T. ch. pecans

3 slices peach, chopped

6 canned red tart cherries

10 blueberries

2 T. pumpkin + 1/8 tsp. pumpkin pie spice

6 raspberries cut in halves

2 strawberries, chopped

2 T. ch. pineapple (or canned, crushed)

2 T. grated apple

NUTRITIONAL INFO:   Makes 1 cake the size of 2 small muffins.  Each half is a serving.  Not including any flavoring additives you chose to add from the flavoring options suggested, each half of this cake contains:

183 cals, 14.25g fat, 11.55g carbs, 8.2g fiber, 3.35g NET CARBS, 5.8g protein, 134mg sodium

This entire base cake/muffin recipe (without flavorings) contains:  366 cals, 28.5g fat, 23.1 g carbs, 16.4g fiber, 6.7g NET CARBS, 11.6g protein, 267 mg sodium (eat only half the cake/muffin to cut these numbers in half)

 

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I made an absolutely delicious single-serving coffeecake for our breakfast this morning.  I’m having some health issues and I need to eat something with flax meal or psyllium nearly everyday to correct the problem.  I’ve refined the One-Minute Muffin recipe that is so popular on the internet in all its variant glory.  My version gives it a slightly smoother texture, less flax taste and pulls the carbs down (except when you add carb-y fruit like cherries).  This one is my husband’s favorite version to date. I have started measuring out all dry ingredients x 10 and storing in 10 plastic bags so I can whip these up much faster int he mornings.

To this basic batter you can change up the sugar-free syrup flavors, spices or berries/fruit to come up with all sorts of tasty morning treats.  In my case, it’s like taking my medicine and LIKING it!  This particular version of the coffeecake is not suitable until you are nearly at goal weight due to the use of high-carb cherries.  But cherries are my husband’s fav, so what can I say?  Choose strawberries, blueberries or raspberries and the carbs will go down on this treat.  You can order the more unusual ingredients in this recipe as always, at Netrition.com, or from other internet suppliers.

INGREDIENTS:

4 T. golden flax meal

½ tsp. baking powder

1 T. Splenda (or equivalent other sweetener of choice)

1 tsp. resistant wheat starch

1 tsp. oat fiber (do not sub in higher-carb oat bran or oat flour)

1 large egg, beaten

1 T. melted butter

2 T. almond sugar-free syrup (I used Monin brand)

8 tart cherries (canned)

VARIATION:  Mix up some cream cheese frosting and spread or pipe a wee bit on top for a sweeter coffeecake (or for a dessert).

DIRECTIONS:  Melt butter in 6″ oval baking dish (round or square will do also).  Add the sugar free syrup and egg and beat with a fork until the 3 are incorporated well and smooth.  Measure the flax meal on top of the egg mixture.  Measure and add in all other dry ingredients.  Beat all together until you have a smooth batter.  Drop the 8 cherries evenly on top and pop in your microwave on HI for about 1 minute 30 sec. (check at 1 minute as microwaves vary a lot).  Remove from oven.  Run knife tip around outside and tip out onto plate.  Serve at once.

NUTRITIONAL INFO:   Makes 1 coffeecake which contains:

365 cals, 28.5g fat, 23.2g carbs, 12.3g fiber, 10.9g NET CARBS (only eat half or use berries to cut carbs), 12g protein, 331 mg sodium

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Wild Blueberry Bran MuffinsMy husband asked for some muffins for breakfast today.  We’re both kind of burned out on eggs this week.  No pumpkin in the house, so the only thing I had on hand to flavor them (other than extracts) was the tail end of a bag of Sam’s Club Daily Chef dried wild blueberries in my freezer.  A carry over hubby purchase from eons ago I’m glad to get rid of once and for all.   They use sugar in the processing of their dried blueberries, so using them would effectively double the carb count.  I decided to go ahead and splurge and make the muffins for the hubby anyway as I sure didn’t want to go to the store at 7am just to get fresh berries.  I am posting nutritional number for regular, no-sugar-added wild blueberries so this recipe will make sense for you.

But I digress.  These were created from the batter for an old Flax-Whey Protein Pancake recipe of mine.  And I discovered, much to my surprise, that batter makes lovely muffins as well!  As these use predominantly golden flax meal, their carb count (using fresh berries, of course) is quite low.  And they were DELICIOUS!  These are not suitable until you get to Phase 2 Atkins and reach the berries level of carb re-introduction.

Many more simple, tasty low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Volume 9, due out in October, has mostly my recipes once again.

EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php

Order any of our books from Amazon  or here: amongfriends.us/order.php. There’s currently a special offer of a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this bargain!  And please, if you’ve already bought Volume 8, I sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

1½ c. golden flax meal

2 T. Resistant Wheat Starch (I order at Netrition.com)

½c. plain whey protein powder (I use NOW brand)

Dash salt (2 shakes of the shaker)

4 T. granular Splenda (or sweetener of choice)

1 pkt. stevia (or 1 T. erythritol)

1/4 tsp. glucomannan powder

1 c. tap water

2 large eggs, beaten

2 T. unsalted butter, melted

3 oz. frozen wild blueberries (smaller than regular blueberries), or regular berries

VARIATION:  Use ½ c. chopped fresh strawberries or fresh raspberries, which will lower carb count a bit. 

DIRECTIONS:  Preheat oven to 350º.  Lightly oil the six wells of a non-stick large muffin pan.    If  you don’t have one, use a regular muffin pan and oil all 12 wells.  In a medium mixing bowl, measure out all dry ingredients and stir will to blend evenly.  Add 2 eggs to the bowl and beat.  Add water and melted butter and stir well.  Add blueberries and blend again.  You will have enough batter to spoon about ½ cup batter into each slot.  If using a regular pan, use about 1/4 c. batter in each slot.  Even out the batter as needed to achieve equal batter height.  Pop into 350º oven.  Bake large muffins for about 20 minutes for light golden as shown in photo above.  Probably only takes 15 minutes in smaller slot pan.  Remove and serve with butter.

NUTRITIONAL INFO:  Makes 6 large muffins, each contains:

412 cals, 30g fat, 22.3g carbs, 18.4g fiber, 3.9g NET CARBS, 19.4g protein, 244 mg sodium

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Boy, did my husband ever love THESE this morning!  Warm they were soft; cooled they got chewy.  Doing more experimenting with my Mozzy Dough and this is the first sweet application I’ve tried with it.  He said this was a keeper.  I use a little specialty pan with 2″ ring slots.  You could use a mini donut pan or a mini bagel pan.  You could also just use the bottom of the slots in a regular muffin pan.  These are not suitable until Phase 2 Atkins.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

1 recipe my Mozzy Dough

2 T. erythritol

1 pkt. stevia or 2 T. granular Splenda

FLAVOR SPRINKLE MIXTURE:

1 T. melted butter

1 tsp. cinnamon

2 T. more erythritol or Splenda

DIRECTIONS:  Preheat oven to 350º.  Melt 1 T. butter over low heat and brush the bottoms of your pan slots lightly.  Mix 2 T. erythritol and cinnamon in a small bowl and sprinkle half of it into each pan slot with your fingers.  Set pan aside.

Make the Mozzy Dough per that recipe’s instructions, except add the first 2 T. erythritol and stevia (or Splenda) to the dry ingredients to sweeten it up a bit.  When the dough is in a uniform ball, form a crude log and divide into 12 equal portions.  If using donut, bagel or ringed pans, roll each dough portion into a little log about 4″ long and encircle it in the slot.  Slightly press down with fingers to seal where the two ends meet.  If using muffin pan, just press the dough into the bottom of the slots.  Sprinkle remaining topping mixture evenly on top of each one.  Pop pan into 350º oven and bake for about 15 minutes.  Do not over brown or these will dry out.  Allow to cool a minute before gently lifting out of slots with a knife tip.  Invert them as you plate them up and serve warm a fresh cup of coffee or tea.  They get chewy as they cool down.  When these are totally cooled off, they firm up and are more like cookies.  If you want them more cake-like in texture and to remain soft, eliminate the psyllium in the Mozzy Dough recipe.  🙂

NUTRITIONAL INFO:  Makes 12 cinnamon rings, each contains:

141.4 calories, 12.1 g fat, 5.15 g carbs, 3.30 g fiber, 1.85 g NET CARBS, 8.88 g protein, 188 mg sodium

 

 

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