Anyone can enjoy muffins health-fully now. I’m still amazed by the idea that we can take nuts, grind them up to a fine powder, and use it as a flour substitute. If you’ve never heard of this, I swear this is true. And it tastes amazing. Almonds have a lot of healthy fats so when used as a flour it yields a very moist muffin. So, no oils needed in this recipe. I’m sure this can be made using regular flour but I’m so not interested. These are super low carb, high protein, flavorful, diabetic friendly, and surprisingly filling.
Recently I discovered One Minute Muffins (OMM) which is basically a single serving of a muffin made in a coffee mug in the microwave; mostly prepared as a low-carb, high protein breakfast or dessert alternative. Sounds kinda weird but it’s incredible. I took the idea of a basic recipe, created my own version, and multiplied the ingredients for a half-dozen recipe to make in the oven to last through the week. They’re moist and they hold so well! And, if you don’t want to use maple extract use vanilla extract instead.
You can split this recipe in thirds and make just two muffins in ramekins. All you have to do is cook them in the microwave for about a minute to a minute and a half depending on your microwave. The amount of blueberries doesn’t have to be exact, it will if anything affect your cooking time, and you don’t have to spray the ramekins with cooking spray. All you’re looking for is a solid rise. Use a toothpick to poke down the center. If it comes out clean, they’re ready!
MAPLE BLUEBERRY MUFFINS
Preheat the oven at 375 F degrees.
In a medium bowl mix the blueberries and sugar substitute together. Mash the blueberries to your desired texture. Set aside.
In a large bowl add the almond flour, sugar substitute, ground flax seed, baking powder, and ground cinnamon. Whisk everything together. Then, add the eggs, maple extract, and unsalted butter into the dry mixture. Mix everything together.
Spray 6 of the muffin reservoirs of a muffin tray with cooking spray and add the muffin batter about 3/4 of the way.
Bake for about 15 minutes give or take. Edges should be golden, peaks stiff, and toothpick through the center should come out clean.
Let them cool before removing. They're very moist, using a butter knife or spoon may help to scoop them out.
Feel free to use muffin liners instead of cooking spray.
This is the second frittata I’ve shared so far, not including other yummy egg breakfast recipes like my individual Quiche Cupcakes and my Greek Frittata… because they’re extremely easy to make, can be healthy if you want it to be and there’s all sorts of different ingredients you can incorporate into them. Sooo, this time I decided to go a little more on the daring side by adding crispy bacon and a fine 2 year aged sharp white cheddar cheese. For those who are extra health conscious, if you’re not eating this with bacon everyday, then you’re FINE!
Serve this on multi-grain toast, sprinkle on top your favorite hot sauce (I’m a Tapatio kind of girl) and you’re good to go. Keep it low-carb and leave out the bread. Do whatever you want. While I usually like to encourage to add or replace ingredients in the recipe to make it how you’d like it best, you HAVE to at least try it with fresh chopped chives once. It adds so much flavor, there’s nothing like it. Nothing that onions can do! Enjoy.
BACON CHEDDAR FRITTATA
Spray a 9 inch round baking dish.
In a large skillet over medium-high heat drizzle about a tablespoon of olive oil and sauté the mushrooms, sun-dried tomatoes, salt, and pepper. Stir and let cook until the mushrooms are cooked through. Turn the heat off and let cool.
In a large mixing bowl whisk the eggs, add the shredded cheddar, chives, and bacon. Add the mushroom mixture once cooled, and stir.
Pour everything into the baking dish. Bake for about 15 minutes at 400 F degrees or until the top is golden.
Grain free. Gluten free. Low carb. High protein. High fiber. Healthy fats. Nutrient Dense! And it tastes pretty damn good! This is not a sweet bread, it’s a great alternative to everyday bread. Most breads you find in the grocery store use bleached all purpose flour, fortify it with crap quality vitamins and minerals then flavor it with some kind of sugar derivative like the popular high fructose corn syrup that is practically every other packaged good. There are much better alternatives for loaf bread usually found in the freezer section of your grocery store. But, homemade means you can control everything. This recipe is so quick and easy that you don’t need to dirty your standing mixer. Just two large bowls and mix!
What can you use this bread for you ask?! Anything and everything. I’ve tried so many ways already. And I’ll tell you: your favorite sandwich, peanut butter (or other nut butter) and jelly, sliced bananas with cinnamon, avocado with sea salt, pepper, lime juice and some fresh cilantro, EGGS! Spread some real grass-fed butt on it after toasted with sea salt and your favorite jam. Apples and honey. You see where I’m going with this? Anything and everything!
Feel free to add any of your favorite nuts or seeds into the recipe too. You can replace the almond butter with a different nut butter too. And if you’re opposed to ground flaxseed (doesn’t add a taste to the recipe) feel free to add anything else in place of it. This is truly a great recipe to help get you started and comfortable baking your own healthy breads. Enjoy!
GRAIN FREE ALMOND BREAD
Coat a loaf pan with olive oil cooking spray.
In a large bowl beat the eggs, add the maple syrup, and almond butter. Mix everything together thoroughly.
In another large bowl whisk the almond flour, baking soda, ground flaxseed, and cinnamon together.
Pour half of the dry ingredients into the wet, mix. Then, mix in the last half of the dry ingredients. Make sure everything is incorporated well. The consistency should be thick like cake batter. Add a splash of almond milk if needed.
Pour the batter into the loaf pan. Bake at 350 F degrees for 45 minutes or until a toothpick comes out clean. Let cool and keep refrigerated.
Celebrating National Chocolate Cake Day, I decided to go a bit different from the traditional chocolate cake by complimenting chocolate with the worlds most loved stout, Guinness. If you’re a chocolate lover, and I don’t just mean milk chocolate… you will love this recipe! You don’t have to like Guinness to enjoy this recipe BUT these cupcakes are meant for taste buds that can appreciate a deep, dark chocolate flavor. So, if you’re ready for decadence, brace yourselves and go all out. I decided to pair it with a salted caramel frosting instead of the popular Bailey’s and/or Jameson frosting that a lot of people are doing. Personally, I find the salted caramel does an equal justice to the Guinness and chocolate.
The recipe typically calls for two sticks of butter but if you happen to find yourself making dry cakes; what I do is use half butter and half grapeseed oil. You can use any oil that you prefer but grapeseed oil yields the least flavor so the Guinness and chocolate aren’t competing with the flavor of the oil. When decorating the cupcakes feel free to be creative. I like keeping things simple and so all I did was sprinkle a little cocoa powder and edible gold dust on top. You can find edible gold or silver dust in the baking isle of an arts ‘n crafts store like JOANN’s, Michaels or Hobby Lobby, even Amazon.com. Have fun and HAPPY NATIONAL CHOCOLATE CAKE DAY!
GUINNESS CHOCOLATE CUPCAKES
In a saucepan, melt the butter, add the Guinness, cocoa powder, and brown sugar. Whisk everything until smooth. Remove from heat and allow to cool to room temperature.
Add the flour, sea salt, granulated sugar, and baking soda into a bowl of a standing mixer on low.
Pour the Guinness mixture in three parts beating everything until everything is just combined. Increase speed without getting flour to fly out of the bowl.
Add the eggs and plain Greek yogurt with the last part of the Guinness mixture, beat on medium until smooth.
Pour the batter into the cupcake pan ¾ of the way.
Bake at 350 F Degrees for about 20 - 25 minutes. Poke the center with a toothpick. If it comes out mostly clean then your cupcakes are done.
SALTED CARAMEL FROSTING
In a small saucepan melt the butter, dark brown sugar with the heavy cream, salt, and vanilla extract until the brown sugar dissolves. Let it come to a light boil for only a minute and then remove from heat to cool.
Pour the salted caramel into a mixing bowl and pour a little bit of powdered sugar at a time. Start the mixer on low speed at first and bring it up to medium speed.
Mix approximately 2 cups of powdered sugar until you get a nice thick fluffy consistency. Add a little more powdered sugar if needed.
Use a heaping teaspoon to place a dollop of the frosting on top of the cupcake and use the back of the spoon to swirl around in circles until you have it spread out evenly.
Garnish the top with cocoa powder and/or edible gold dust, sprinkles, whatever you prefer to decorate with.
Soooo… I feel guilty coming up with this batch of gluttony, kinda. Thing is, as I always say, I’m all about moderation. I will choose to eat a small portion of pure guilty pleasurable goodness over a lot of some health-ified OOOOKAY tasting recipe. Yes, this is my excuse. This is me justifying that it’s okay to make this. Make it once a year and share it with EVERYONE and then you won’t eat it all to yourself.
The brownie recipe alone is fantastic if you’re all about a chewy, fudgy brownie with a perfect crust and edges. And feel free to add any of your favorite chopped nuts after you’ve combined everything together. Or chocolate chunks if you’re a chocoholic. Mix in some ground Mexican cinnamon for an Aztec flare, along with other spices like chili powder. There’s so many things you can do with a brownie recipe but most importantly, today it’s all about the bacon. CRISPY SALTY BACON! Wrapped around a pool of maple caramel. For goodness sakes!
Hopefully you’re reading this blog entry because I didn’t include this in the recipe… but I did sprinkle a little bit of pink Himalayan salt on top of everything to really make the bacon pop through all the sugary components. It works amazing. It’s worth at least sprinkling a little on one square first to try if you like it. Anyways, make this at least once… like now!
MAPLE CARAMEL BACON BROWNIES
Preheat the oven to 350 F degrees. Spray an 8 x 8 baking pan with cooking spray.
In a large bowl use a rubber spatula to mix the melted butter, sugar, and cocoa powder together. Then, add the eggs and vanilla extract.
Lastly, fold in the flour until the flour is completely blended into the cocoa mixture. Pour into the baking pan and spread out evenly.
Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
In a saucepan over medium heat, melt the salted butter. Add the brown sugar and stir until it’s completely dissolved.
Increase the heat to a low boil for about two minutes. Stir in the maple syrup and continue to boil for another 2 minutes until thickened. The syrup is ready once it coats the back of a spoon.
Generously pour the syrup over the brownies and sprinkle the chopped bacon on top.