Blueberry cream cheese muffins
 

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

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.

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

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.

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?

..or put them on a baking sheet and they become cookies.
Pene

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

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!

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?

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.

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:

These sound yummy!
bump!