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MyJourney
Fri, Feb-06-04, 15:00
I had a recipe here for blueberry cream cheese muffins so I attempted to low carb it and just modified it to the ingredients I had in the house. Its still baking but the batter tasted really good -blushes-

2 cups Almond Flour
3/4 cup Splenda
1 tsp Baking powder
1 pinch Salt
4 oz Cream cheese cubed
2 teaspoon lemon juice
2 teaspoon vanilla extract
2 Jumbo eggs
4 tablespoon Hot melted butter
1/2 cup heavy cream
3/4 cup blueberries

Preheat oven to 350 and set oven rack to the middle
grease muffin tins w butter and set aside

Mix flour, splenda, baking powder and salt and set aside

put cream cheese lemon juice and vanilla in food processor and pulse till smooth
add eggs and process 15 seconds
scrape down the sides.
With processor running, pour hot melted butter through food chute within 10 seconds.
Process another 10 seconds.
Add cream and process 5 seconds
Add dry ingredients to container and mix with 4 to 6 half-second pulses. Add blueberries and mix until all are incorporated into batter, usually with 3 or 4 half-second pulses. (Or use a spoon to fold them in, if you prefer your berries whole.) Pour an equal amount of batter into each muffin cup, filling each about 3/4 full. Bake 30 minutes. Cool on rack 15 minutes.

its supposed to make 12 muffins but I had enough batter for about 15 or so.
I tasted the batter and it was really good. They are still in the oven but I will let you know how they come out.

Recipe By : "The Food Processor", San Francisco Chronicle
Modified by me

According to fitday for the whole recipe
Calories 2653
fat 240
carbs 82
Fiber 26
protein 69

subtracting the fiber and assuming its 12 muffins not 15 it came out to be 4.6 net carbs per muffin

MyJourney
Fri, Feb-06-04, 15:03
Okay I just took them out and had a muffin (why wait for them to cool lol)

The muffins are yummy (I think I liked the batter better)
They were very very very rich I could barely finish one. Aside from that I think they were good. I think I would make them again without the blueberries and maybe add some almond extract and make almond poppy cream cheese muffins.

allibaba
Fri, Feb-06-04, 21:30
They look so good! By rich do you mean heavy like or too sweet? How do you think they'd be with strawberries? Is there anything in the main ingredients list you would change other than the blue berries? I think I'll make them tomorrow or Sunday :) I have all the ingredients for once ;)

Alli

MyJourney
Fri, Feb-06-04, 21:38
heavy... rich.

I have never had a strawberry muffin. Not sure how it would taste.

you can try adding half a tsp of baking soda, I think that should make it a bit lighter.

cmcole
Fri, Feb-06-04, 22:26
What if you turned them into 'mini' muffins?
Would it be one of those "just enough" treats - or do you think they have to be full size to be sufficiently enjoyable?

penelope
Fri, Feb-06-04, 22:36
..or put them on a baking sheet and they become cookies.
Pene

MyJourney
Sat, Feb-07-04, 08:00
Mini muffins would probably be great. I just dont have any mini muffin pans :-(

I cant picture them as cookies... they seem too soft and cake-like

My last attempt at almond cookies was a mess though (I meant to halve it and halved the almond flour and used full amounts of the rest of the stuff and it made a greasy crumbly mess) so attempting cookies again is not something I want to try anytime soon lol

I am eating one now for breakfast.
Adding some ground flax seeds for part of the almond flour would probably be a healthy and yummy change and should up the fiber count of the muffins

AnnieMarin
Mon, Feb-09-04, 21:13
I made these last night and my whole family loved them - even the teenager who really longs for "real food". They taste like blueberry muffins - yummy.

I made them into 36 little mini muffins and did add the 1/2 tsp baking soda. They were lovely to look at, tasted great and my only quibble would be that they "crumb" easily. I wonder if adding a tablespoon of wheat gluten for one of the almond flour would cause it to hold together a bit better.

I will try the almond poppy seed variety next time - and the flaxseed one too. I thought that the idea for the strawberry muffins was interesting. For years I made a strawberry loaf cake with pecans and cinnamon - I think that recipe could be adapted to make really lovely little tea cakes/muffins. Maybe next week!

allibaba
Sat, Feb-14-04, 22:21
I made these today :) I made a half batch and made 12 mini muffins out of them. They are very good and yes, they are rich. I added an extra 1/2 of the baking powder also. I also used frozen mixed berries instead of just blueberries. YUM, I'd recommend these.

Thanks for the recipe Journey,
Alli

jazzfan
Fri, Feb-10-06, 21:06
Bumpity bump!

I made these today and I must say this is the best recipe for a LC baked good I have encountered so far! I did add the baking soda, plus instead of almond flour I used 1 cup of oat flour and 1 cup of vanilla whey protein. Yum!! I had to refrigerate the rest immediately before I ate more than one! My picky non-LC hubby also loved them, and agreed they were the best LC bakery treat we've had.

And for the record, I could NEVER stay on the LC lifestyle if it weren't for the overwhelming abundance of fun recipes to try. I so appreciate everybody who shares what they're making in their kitchens!

kevinpa
Fri, Feb-10-06, 21:48
Bumpity bump!

I made these today and I must say this is the best recipe for a LC baked good I have encountered so far! I did add the baking soda, plus instead of almond flour I used 1 cup of oat flour and 1 cup of vanilla whey protein. Yum!! I had to refrigerate the rest immediately before I ate more than one! My picky non-LC hubby also loved them, and agreed they were the best LC bakery treat we've had.

And for the record, I could NEVER stay on the LC lifestyle if it weren't for the overwhelming abundance of fun recipes to try. I so appreciate everybody who shares what they're making in their kitchens!

Is oat flour LC? how many carbs in that cup?

IslandGirl
Fri, Feb-10-06, 23:48
Is oat flour LC? how many carbs in that cup?

Bob's Red Mill Oat Flour
1/3 Cup -- 35g total weight
104 kCals
18g carb inc 2g dietary fiber

...so it's relatively low carb. No gluten but otherwise gives a nice tender texture to baked goods.

kevinpa
Fri, Feb-10-06, 23:56
Bob's Red Mill Oat Flour
1/3 Cup -- 35g total weight
104 kCals
18g carb inc 2g dietary fiber

...so it's relatively low carb. No gluten but otherwise gives a nice tender texture to baked goods.


My point was oat flour at 48 net carbs per cup subbed for almond at 12 net carbs per cup would not be my choice at 4 times as carby.

jazzfan
Sat, Feb-11-06, 06:36
Sure, but I'm still experimenting with various LC baking options right now. I've tried using vital wheat gluten but don't care for the texture so I'm probably just not combining it with the right things. Maybe next time I'll reduce the oat flour to 1/2 C and add 1/2 gluten. Hmm....

For this recipe, using the oat flour bumped the individual carb count up to about 7 per muffin by my calculations. I can live with that! :lol:

Jess77
Sat, Mar-04-06, 16:12
These sound yummy!
bump!

stephtgeek
Wed, Jul-21-10, 10:51
Made these... yummy! Upped the baking powder by 1/2 tsp as recommended, plus sub'd 1/3 c of the almond flour for unsweetened vanilla whey protein powder.

They were fairly dense but not too rich.

The only problem was that I used mostly whole blueberries, and they basically sunk to the bottom, making the bottoms (I used muffin liners) very gooey. I smushed them slightly before mixing in but will probably chop them up instead next time.

witchiejen
Thu, Aug-12-10, 13:57
These are AWESOME. I was so excited finally have something I I really liked!

ringamajig
Thu, Aug-12-10, 15:59
I just pulled these out of the oven. OMGoodness!

I used:

1 Almond Flour
1/2 C vanilla whey protien powder
1/2 C flax meal
1 teas of lemon extract (did not use lemon juice)
EZ Sweetz, to equal the 3/4 cup of Splenda
Used frozen blueberries

everything else was the same as orig recipe. I used mixer instead of food processor.

My recipe made 12 muffins.
Total carbs: 29.59
Per muffin: 2.47

graciejean
Thu, Aug-12-10, 18:32
these are very good,a very big BUMP......

ringamajig
Tue, Aug-17-10, 16:55
I have tweeked recipe again, just as good, lower carbs now than last week. Here is what I did.........................

1/2 cup almond flour (6 net carbs)
1/2 cup of flax meal (zero with fiber taken away)
1 cup whey protien powder, the one that I am using is zero carbs, not vanilla flavored or sweetened. The brand is MLO Sports Nutrition Super High Protein Powder. (ZERO CARBS)
25 drops of EZ Sweetz (ZERO CARBS)
1 teas lemon extract (ZERO CARBS, ACCORDING TO MY BOTTLE)
2 teas vanilla extract (my bottle is alcohol and sugar free and is zero carbs)
1 1/2 teas baking powder, alum free (zero carbs)
2 large eggs (less than 2 carbs)
Used 6 oz of cream cheese, 4 oz in the mix and 2 oz cut into cubes, 1 cube in center of each of the 12 muffins. (carbs are less than 6)
1 pinch of salt
4 tbs melted butter (zero carbs)
1/2 cup heavy whipping cream (2.4 carbs for my brand)
3/4 cup frozen blueberries (3.19 net carbs) Frozen seems to stay in place and not sink like fresh does.

No lemon juice used, save those carbs!

I had to add about 1/2 cup water as batter was thicker this time, I guess protien powder sucked up the moisture. Makes 12 really full muffins. This brought carbs to 1.6 instead of 2.47 from last week.

I doubled the recipe as everyone in the house loves these. I am going to try a mixed berry next time.

Mai23
Tue, Aug-24-10, 14:18
Ooh - I just made half the quantity (recipe in original post) into 12 mini muffins and used (partly defrosted) frozen raspberries instead of blueberries. They didn't rise a lot and next time I'll put more baking powder in but they are gorgeous! YUM

graciejean
Wed, Aug-25-10, 10:40
bump..........