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
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
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
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.
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