I’m beginning to think this is the only muffin recipe I’ll be using for a long while, just varying the flavours and types of nut flour I use. These are fresh out the oven to break an 8/16 fast since late lunch yesterday. Delicious slathered in butter. Just butter! I’m also convinced my favourite keto sugar is the brown version in the image below. Absolutely NO aftertaste, coolness and really tastes good. I’m not sure how I’ll bake keto sponge cakes in future, but honestly, it’s 100% the best flavour.
What we’ll be doing here – melting the butter/sugar mix gently on the stove; mix all the dry ingredients in a separate bowl and in another bowl mix cream/nut milk/buttermilk with eggs and orange zest. Make sure to check you have some spices handy, I used a few or you can just stick with cinnamon. There are some optional things you can leave out, it will absolutely work without the optional add in’s. Makes 1 dozen muffins. Here we go:
- 6 tblspn butter
- 2/3 cup brown keto sugar (I used S_u_k_r_i_n)
- 1 tblspn vanilla essence
- 4 tblsp sugar free keto maple syrup (optional – I used keto friendly Lakanto)
- 1 cup oat bran or you can also use oats for non-keto
- 1/2 cup ground flaxseed
- 1 cup almond flour
- 1/2 cup pecan flour (or almond flour if you don’t have)
- 3 tsp baking power
- 2 tsp cinnamon (if you don’t have the rest of the spices, add extra cinnamon
- 2 tsp allspice
- 2 tsp ground ginger
- 1/4 tsp cardamom
- optional: 1 tblspn each – ground psyllium husk, nut protein powder, coconut flour
- 1 cup sour cream, greek yoghurt, nut milk or buttermilk (add more if your dough is too dry at the end, but it must not be batter runny, but more scoopable)
- 2 eggs
- zest of an orange
- melt butter on stove gently then add sugar, essence and maple syrup essence (maple essence optional)
- mix your dry ingredients in a large bowl
- measure out cream/buttermilk/ liquid and add eggs and zest of an orange
- add flour mix to butter melt
- mix lightly until clumped crumbles
- make a well in the flour and butter mix, adding beaten egg/cream/zest mix
- scoop into 12 portion muffin pan
- bake 400F for 25 minutes or check after 20 minutes
Enjoy! These are really tasty!
These little guys were eating suet right next to me one late afternoon.
This shade loving flower I’m still so entranced with is a Ligularia dentata and the version we have is Midnight Lady. Wonderful dreamy fragrance and the bees think so too! It has a very interesting way of budding!
Summery shaded lunchtime looking towards the rose garden under the persimmon tree. It’s warm this week.
I have a new fish, this is Billy and he’s a very friendly Betta. He’s moved in with the frogs and keeps them in bottom feeder bootcamp! The Tetra ate the minuscule cherry shrimp I got, they are now known as The Little Sheets.