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    3. Coffee Walnut Muffins
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    Taylor
    Jun 3, 2019

    Coffee Walnut Muffins

    I so love the ultra fine fibre flour, having made rolls, the savoury crepes and blueberry muffins which were all wonderful I decided to experiment. I AM NOT an experimental cook, I do like a recipe so this is an adaptation of one from the organised housewife and the muffin recipe on this website. But ... I only used 2 teaspoons of instant coffee and a little coffe extract and they didn’t have any coffee flavour really so am suggesting what to add below but taste the mix to see if you need more. If you don’t want to make the topping just mix the chopped nuts into the mix Anyway here goes

    I think these work out about 6g net carbs per muffin.

    Makes 6 muffins

    150g Ultra Fine Fibre Flour

    50g sugar substitute

    7g baking powder (about 1.5 teaspoons)

    1 tsp inulin (optional) I find it stops the cooling effect of the Erythritol I use

    1 egg

    60g butter melted

    2 tablespoons yoghurt or sour cream

    Up to 100g unsweetened almond milk or milk

    at least 4 tsp instant coffee dissolved in milk above or add some very strong coffee to half the milk keeping the total liquid to 100-110g


    Topping

    35g Ultra Fine Fibre Flour

    20g brown sugar substitute (I used Sukrin Gold but I am sure any white substitute would be fine)

    1/8th teaspoon cinnamon

    25g butter grated

    40g walnuts chopped


    Topping

    1. Apart from the nuts and butter put all the topping ingredients in a bowl and mix.

    2. Add the butter and rub in to make breadcrumb consistency

    3. Mix in the nuts.

    4. Set aside.

    Muffins

    1. Mix all the dry ingredients in a bowl

    2. Beat together butter, beaten egg, yoghurt and the half of the milk with the coffe mixed in

    3. Add the dry ingredients to the wet and beat (preferably in a stand mixer)

    4. When mixed keep adding liquid until you get a silky mix about the consistency of a Victoria sponge batter. Add nuts if not doing the topping

    5. Divide mixture into 6 muffin cases stood in a muffin tin

    6. Sprinkle some topping over each muffin.

    7. Bake at 180 degrees C or gas mark 4 for 25 to 35 minutes


    Cambria Davies
    Jun 4, 2019

    This looks amazing, Vicki! Can't wait to try it myself. Mind posting a picture for us?

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    Taylor
    Jun 4, 2019

    Tried to upload picture yesterday but kept freezing,

    Tried posting a pic yesterday but would upload, could e something to do with us living on a narrowboat and signals changing as we move!!
    One on left with topping, right without

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    Lonjevity Team
    Jun 4, 2019

    By my calculation there is a total of 29g net carbs in your recipe, how many muffins did you make with this, and what did each one weigh? Love your enthusiasm, means so much to us. Thanks

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    Taylor
    Jun 4, 2019

    I made 6 so I like your figures even better. Less than 5g of carbs each, yum.

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    Lonjevity Team
    Jun 4, 2019

    For a variation in topping try creaming together: 200g cream cheese, 100g butter, 100g sugar sub, add heavy cream if you like a more spreadable consistency. Use this as a base for other flavors, I like to add lemon zest and juice perfect for the carrot cake.

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