LCHF One Minute Muffins

A quick search of the internet will reveal that there are many variations of this quick easy muffin.  I have made several versions and now have this combination as my ‘go to’ preference.  Make one in a hurry by microwave or batch cook in the oven.

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  • 1 Tablespoon Butter or Coconut Oil
  • 1 egg
  • 1 Tablespoon Coconut Cream or Pure Cream
  • 3 Tablespoons Almond Flour or meal
  • 2 Teaspoons Coconut flour
  • ¼ teaspoon Baking Powder
  1. Mix together almond flour, coconut flour, and baking powder in a bowl.
  2. Melt butteror oil in microwave proof ramekin ( 1 – 1½ Cup) for  20-30 seconds
  3. Add egg and Cream – mix well with a fork
  4. Add dry ingredients – Mix well
  5. Scrape sides to neaten
  6. Microwave for 1 minute.- (add 10 – 20 seconds depending on your microwave)
  7. Let cool for a couple of seconds before taking out of the bowl then split the muffin in half
  8. Fry in Butter or Toast (this second cook does make a difference) and use as for English Muffins

Variations

  • If doing a Bulk Batch  for freezing, I multiply this by four and bake in some very old pie tins (about 8cm diameter)- I line these with baking baper as they are older than non-stick pans. Bake at 150-180ºC for 20-25 mins
  • Add some Rawleighs  Garlic Herb seasoning
  • Some of the recipes use Baking Soda and Vinegar for rising but I find that this can discolour the muffin and has a vinegar aftertaste.
  • For a sweeter “Coconut Cake” use Coconut Oil and Coconut Cream…..for a more neutral muffin use Butter and Pure Cream.
  • Add cinnamon or herbs or chilli, or garlic……Play with the flavours you like and vary to suit how you are serving them.
  • Top with Poach egg and Hollandaise Sauce and your favourite eggs bene accompniaments
  • Great topped with Peanut Butter or Cream Cheese & Salmon
  • Split, toast and top with Garlic butter for your Garlic Bread “fix”
  • Make them in your pancake flipper – a double mix makes 7 “pikelets”
  • IMG20170520094124
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3 thoughts on “LCHF One Minute Muffins

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