Category Archives: Breads

Keto Blueberry Muffins

Breads, Desserts,

If there is something I love with a cup of coffee on a Sunday morning, it is watching the news and a couple of blueberry muffins. I have a killer recipe for blueberry muffins in my blog but it is not low carb and hence does not fit in my Keto diet. Last Saturday, I and my husband went to Costco and as usual the bakery aisle had samples. One of which was those gigantic blueberry muffins. They looked so darn delicious with abundant blueberries peeking through their golden top. I immediately decided to bake myself some muffins and without a second thought I grabbed myself a big box of blueberries.

Later that evening I started with my “Operation Keto Blueberry Muffins” and after a failed attempt, I got it right! I am delighted to share the recipe with fellow keto diet followers. Although the taste was heavenly in the first attempt, the texture was too crumbly and they were falling apart as I was trying to take them out of the muffin pan. I made a few adjustments during the second attempt and I got the same heavenly taste and a great texture.

Ingredients:

2 cups almond flour

1 cup blueberries

1/2 cup Erythritol

2 tablespoons of oats fiber

2 teaspoon baking powder

1/4th teaspoon salt

1/4th cinnamon

1/4th teaspoon ginger powder

5 tablespoons melted butter

2 whole eggs

1/4th cup plain yogurt

1/4th cup almond milk

1 teaspoon vanilla extract

1 tablespoon molasses

Preheat oven to 375°F.

Instructions:

Combine all the dry ingredients except for the erythritol in a bowl.

In a separate bowl combine the melted butter and erythritol and whisk until creamy.

Add the rest of the wet ingredients and whisk until smooth.

Slowly fold in the dry ingredients and the blueberries in the wet mixture.

Pour the mixture in muffin molds and bake for 20 minutes.

Let cool before digging in.

Refrigerate to store and it will be good for 5 to 6 days.

Enjoy!

Blueberry Muffins

Breads, Desserts

I love blueberry muffins and this recipe makes the moistest muffins I have ever had. The act_Blueberry muffinsbest part is they stay moist for a whole week. Once you make them at home you will never be happy with the store bought ones and you do not need to be an expert baker to make these lovelies, all you need to master is stirring with a wooden spoon.

You will need:

1 ½   + 1 tablespoon of all-purpose flour separated

¾ cup + 2 tablespoons sugar

½ teaspoon salt

2 teaspoon baking powder

1/3 cup melted butter

1 egg at room temperature

1/3 cup + 2 tablespoons of buttermilk

1 teaspoon cinnamon

What you need to do:

  • Combine the blueberries with 1 tablespoon of the all-purpose flour so that each of them is well coated with the flour. This will prevent them from sinking at the bottom of the muffin while baking.
  • Combine 2 tablespoons of sugar with the cinnamon and keep it aside.
  • In a large bowl combine the flour, baking powder and salt.
  • In a separate bowl combine the butter, sugar, egg and buttermilk and mix it well.
  • Now pour in the liquid mixture into the dry ingredients and combine well with a spatula or wooden spoon till there are no dry lumps left. Avoid over mixing the batter for a better texture of the muffins.
  • Fold in the flour coated blueberries and leave a few to add over the muffins.
  • Line a muffin pan with muffin or cupcake cups and spoon in the batter equally. Tap the pan gently to get rid of air bubbles and top the muffins with the rest of the blueberries and sprinkle the cinnamon sugar.
  • Bake in a preheated oven at 400 °F or 210° C.
  • Cool on a wire rack for 20 minutes before indulging.

 

 

No Knead Whole Wheat Bread

Breads

Home baked bread not only is delicious but it also makes the house smell like a bakery. I am not a fan of spending a huge amount of time kneading and rolling dough so this no knead bread recipe is perfect for any day when I do not want to eat store bought bread. Once you make your own bread, there is no going back, you might never be happy again with the store bought ones. I baked my bread on a crisp spring morning and accompanied it with home-made strawberry preserve and local organic wild flower honey. This recipe calls for 18 o 24 hours rising period but that varies with the temperature and humidity in your area.Edited Whole wheat bread

You will need:

1 tablespoon of dry active yeast

1 teaspoon sugar

1 teaspoon salt

1 tablespoon oil (olive/ vegetable)

1 cup water at 125°F (52°C)

2 cups of whole wheat flour

 

What you need to do:

Combine the yeast and sugar in the water and leave it aside for 15 minutes or until it is frothy.

In a mixing bowl, add all the other ingredients and the yeast solution an combine well with a wooden spoon till there are no lumps. The dough will be very sticky and wet but do not add any more flour at this point.

Leave the dough to rest for 12 to 18 hours. If where you live is humid and warmer you can reduce the time to 8 hours.

After the raising time, flour the work surface and scrape the dough from the bowl. Try making a rough ball of the dough. Add some extra flour if the dough is very sticky and if not leaving the work surface.

Dump the dough ball into a preheated Dutch-oven at 425 °F and bake covered for 35 minutes and then uncovered for 10 minutes. You can also bake it without a Dutch oven; just use a heavy duty aluminum foil to cover the baking container that you are using.

Let the bread cool completely on a wire rack before slicing it.