The thing I missed most with Banting was my morning breakfast cereal, a slice of toast to mop up my runny eggs and crackers to eat with the lovely home made pate's I make... and of course that odd sweet treat like a cake or something
Makes Approximately 12 muffins:
* 1/2 cup Banting flour mix: pre-mixed approximately 500g Flax Seed powder, 100g Almond Flour not too much as it is heavy and expensive, 500g Coconut Flour and some seed mix thrown in to taste ... usually some sesame, pumpkin, poppy seeds. I premix all of these into a dry container and use as required. (trying out some ground Hemp now also)
* 6 eggs
* 1/2 cup Full Cream Yoghurt, Sour cream or Maas (whichever you have available is good - you can bake without it but i find the texture just better with it in the mixture.)
* 250mg Butter or Coconut Oil or Duck Fat (any banting friendly fat that hardens basically)
* Salt 1tsp Pink Himalyan ground preferrably (or to taste)
* 2 heaped teaspoons Baking Powder
* Flavoring to taste: (this is the fun part) I make different ones every time - depending on what I have in my fridge. Sometimes I ad in sundried tomatoes and feta, or feta and olives, have tried bacon and spinach, grated cheese works well - so get creative and find the combinations you like best.
CHOCOLATE MUFFINS SWEET
* 1/2 cup Banting flour mix: I usually see what I can get - pre-mixed together 500g Flax Seed powder, 100g Almond Flour not too much as it is heavy and expensive, 500g Coconut Flour. I premix all of these into a dry container and use as required. (I prefer not to ad seed mix to my Chocolate Muffins so I keep my Chocolate mix separate to my savory - you can decide what works for you.)
- 1/2 cup Coco powder (Bournville from Cadbury is the BEST... Nesle is not as nice ... tried it...) sorry Nestle Bournville is just way more Chocholicious!
- Xylitol/Stevia to taste - 1/2 cup Xylitol should be ok - taste your mix after to see if it is sweet enough for you - to save I use a little less Xylitol and ad a couple of squeezes of liquid Stevia - I find if you use too much Stevia it is a bit bitter.
- 6 eggs
- 1/2 cup Full Cream Yoghurt, Sour cream or Maas (whichever you have available is good)
- 250mg Butter or Coconut Oil or Duck Fat (any banting friendly fat that hardens basically)
- Salt 1/2tsp Pink Himalyan ground preferrably (or to taste)
- 2 heaped teaspoons Baking Powder
- 1tsp Vanilla Essence
- For really decadent Muffins: crush in some 90% Lindt and or decorate with Xylitol Icing Sugar (I don't do that for my everyday muffins)
USE THIS METHOD FOR BOTH SWEET AND SAVOURY MUFFINS
Mix dry ingredients together
Melt fat and ad to mixture and stir through quickly - not too long or the mixture will get too sticky
Quickly Ad Yoghurt, Eggs and Flavourings (whichever you decide to use)
Sir/mix together well - no need for beating or anything just mix with a spoon.
Let it stand for 5-10min and stir again consistency should not be runny- it should be sticky, you should be able to scoop it with a spoon, but not dry like cookie dough. If it is too runny ad a tablespoon of flour mix stir through and wait a few minutes before checking.
Use a silicone muffin pan in the Microwave - (spray with non stick optional) - Bake in the microwave for approximately 4-5min depending on the strength of your microwave...
Do not leave in the microwave when it is done - it will become soggy - immediately take out when done and turn out on a dry surface to cool and dry out. (at this stage it might still appear a little soggy but just give it a few minutes - you can always pop it back in the Microwave a little longer once it has cooled to remove more moisture afterwards no harm done.)
Once cooled down I pack it into containers with wax paper in between and freeze. When you want to use it simply pop it back in the microwave for approximately 1-2 minutes. (Banting muffins does not become sticky in a Microwave like wheat flour product does - it simply dries out to the point where it burns like toast if you leave it too long.)
If you like a crispy crunchy biscut type snack you can cut the savoury muffins into smaller pieces and pop it back in the microwave for longer until dried out to your satisfaction.
HOW TO SERVE (depends entirely on you, but here's some of my favorite suggestions.)
Chocolate Muffins in the morning. 2 Muffins heated in the microwave - pour fresh cream over them and eat like a breakfast cereal - it is delicious.
For a sweet treat you can get Banting Icing made from Xylitol and decorate.
Savory Muffins: People love my Banting crackers served with my home made Chicken or Duck liver pate or my Avo Dip.
I serve Muffins instead of breadrolls with any main meal. Especially when it is a saucy dish such as a stew or a curry it is nice to mop up the good bits...
Breakfast eggs on muffin - slice open my muffin butter and pop my egg on top ... yeay!