Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Bread & Baked Goods
User Name
Password
Register FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Mon, Feb-23-04, 10:32
Demi's Avatar
Demi Demi is offline
Posts: 22,195
 
Plan: LCHF/IF
Stats: 217/000/160 Female 5'10"
BF:
Progress: 381%
Location: UK
Thumbs up Nutty Cheese Muffins

Had an idea and thought I'd give it a try. This recipe is the end result - they taste similar to a wholemeal roll and would be great with butter and cheese, or pate!



Nutty Cheese Muffins

Makes 12 muffins
Just under 1g carbs per muffin

4 oz / 100g ground almonds
4 oz / 100g walnuts
3 oz / 75g butter, softened
4 oz grated cheese
4 eggs
1 tsp baking powder

Pre-heat the oven to 350F/180C/Gas 4, and also grease a 12-hole muffin/Yorkshire pudding tin with olive oil.

In a food processor, process the walnuts until they resemble ground crumbs. Add the rest of the ingredients and process until thoroughly mixed. The mixture should be of a soft dropping consistency. If the mixture is dry, add a little bit of water until the right consistency is achieved.

Spoon a desert spoonful into each hole of the tin. Place in the oven and bake for 15 minutes.

When ready, remove from the oven and leave to cool for 5 minutes before removing from the tin.
Reply With Quote
Sponsored Links
  #2   ^
Old Mon, Mar-01-04, 06:56
junebug61's Avatar
junebug61 junebug61 is offline
Senior Member
Posts: 553
 
Plan: Atkins
Stats: 156.8/136/135 Female 5'6"
BF:
Progress: 95%
Location: Midwest
Default

Good morning Lily,

Just wanted to say hi before things got busy. Have a great week.
Reply With Quote
  #3   ^
Old Mon, Mar-01-04, 10:38
Starmaker's Avatar
Starmaker Starmaker is offline
Senior Member
Posts: 253
 
Plan: Dirty Carnivore
Stats: 197/150/135 Female 5'6
BF:
Progress: 76%
Location: Saskatchewan
Default

Kewl! Now does anyone have a conversion chart? Need to know what all those ounces are in cups? lol Whats a dessert spoon? I thought you would have to fill a muffin tin at least half to 3/4 of the way ....no?
Reply With Quote
  #4   ^
Old Mon, Mar-01-04, 11:25
Demi's Avatar
Demi Demi is offline
Posts: 22,195
 
Plan: LCHF/IF
Stats: 217/000/160 Female 5'10"
BF:
Progress: 381%
Location: UK
Default

Try this site for conversions:

http://www.gourmetsleuth.com/conversions.htm

A dessert spoon is slightly smaller than a tablespoon.

Quote:
I thought you would have to fill a muffin tin at least half to 3/4 of the way ....no?

Well these do come up to about 3/4 of the way in my 12-hole pan ... perhaps a UK muffin pan is smaller than a US one??? !!!
Reply With Quote
  #5   ^
Old Mon, Mar-01-04, 11:28
Demi's Avatar
Demi Demi is offline
Posts: 22,195
 
Plan: LCHF/IF
Stats: 217/000/160 Female 5'10"
BF:
Progress: 381%
Location: UK
Default

For reference - these muffins keep very well in an airtight container in the fridge. The last one from the batch I cooked last week, was still fine to eat this morning
Reply With Quote
  #6   ^
Old Tue, Mar-02-04, 10:15
Starmaker's Avatar
Starmaker Starmaker is offline
Senior Member
Posts: 253
 
Plan: Dirty Carnivore
Stats: 197/150/135 Female 5'6
BF:
Progress: 76%
Location: Saskatchewan
Default

Conversions charts SUCK! lol ok so the closest I could figure out was

4 0z of ground almond is 8 tbsp?
3 oz butter is 6 tbsp?

etc.....is that about right? I measure in cups, tsp etc, this ounce stuff is lost on me.

Thanks
Reply With Quote
  #7   ^
Old Tue, Mar-02-04, 11:30
Demi's Avatar
Demi Demi is offline
Posts: 22,195
 
Plan: LCHF/IF
Stats: 217/000/160 Female 5'10"
BF:
Progress: 381%
Location: UK
Default

I think that 4oz is about half a cup, but it does depend on the ingredient being measured - if you ask in kitchen help, i'm sure somebody else will know for sure.
Reply With Quote
  #8   ^
Old Tue, Mar-02-04, 12:17
Starmaker's Avatar
Starmaker Starmaker is offline
Senior Member
Posts: 253
 
Plan: Dirty Carnivore
Stats: 197/150/135 Female 5'6
BF:
Progress: 76%
Location: Saskatchewan
Default

what is kitchen help?
Reply With Quote
  #9   ^
Old Tue, Mar-02-04, 15:15
Demi's Avatar
Demi Demi is offline
Posts: 22,195
 
Plan: LCHF/IF
Stats: 217/000/160 Female 5'10"
BF:
Progress: 381%
Location: UK
Default

Kitchen help is part of this recipe forum - you can find it here:

http://forum.lowcarber.org/forumdisplay.php?f=42
Reply With Quote
  #10   ^
Old Thu, Mar-04-04, 08:51
Starmaker's Avatar
Starmaker Starmaker is offline
Senior Member
Posts: 253
 
Plan: Dirty Carnivore
Stats: 197/150/135 Female 5'6
BF:
Progress: 76%
Location: Saskatchewan
Default

Thanks Demi! I should have taken a better look around!
Reply With Quote
  #11   ^
Old Fri, Mar-05-04, 09:17
Demi's Avatar
Demi Demi is offline
Posts: 22,195
 
Plan: LCHF/IF
Stats: 217/000/160 Female 5'10"
BF:
Progress: 381%
Location: UK
Default

In case anyone is interested, I've now also made this as a 'loaf'. I followed the recipe exactly as above, then put the mixture into a loaf tin and cooked it adding an extra 10 minutes to the original cooking time.

It cuts and also toasts beautifully
Reply With Quote
  #12   ^
Old Sun, Feb-10-08, 12:57
AiB's Avatar
AiB AiB is offline
New Member
Posts: 7
 
Plan: Atkins
Stats: 190/180/165 Female 172
BF:
Progress: 40%
Location: Norway
Default

These are very good!I love them...made a new batch this weekend. Cut in half with butter and cheese, I have these for breakfast now.
Reply With Quote
  #13   ^
Old Mon, Feb-11-08, 14:02
jerikay's Avatar
jerikay jerikay is offline
New Member
Posts: 4
 
Plan: low gi
Stats: 204/178/155 Female 67 inches
BF:
Progress: 53%
Default

This recipe sounds good-what kind of cheese did you use?
Reply With Quote
  #14   ^
Old Tue, Feb-12-08, 12:15
AiB's Avatar
AiB AiB is offline
New Member
Posts: 7
 
Plan: Atkins
Stats: 190/180/165 Female 172
BF:
Progress: 40%
Location: Norway
Default

Well,Im from Norway and use a norwegian one called Norvegia. Its a pretty mild one. I guess Jarlsberg would be nice too.
Reply With Quote
  #15   ^
Old Sat, Feb-13-10, 10:33
jamie207's Avatar
jamie207 jamie207 is offline
Registered Member
Posts: 62
 
Plan: Please advise fast w.loss
Stats: 297/280/16 Male 6
BF:
Progress: 0%
Location: Sussex/London
Default

Demi what an absolutely fab recipe.

Where do you buy the almond flour from as I used whole almonds but a struggle to powder them.

Thanks for a fab recipe
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
[Montignac] Cooked Cheese ??? What is this? KoKo Food Combining 11 Sat, Feb-11-12 12:48
philly steak & cheese sub(less) - good but i need help! suzanneM Main dishes 7 Wed, Jul-14-04 00:47
Quiche Recipes LadyBelle Main dishes 6 Tue, Mar-02-04 18:49
FEEDBACK--No-Carb Cheese Crisps Snack YUM! TheBetty Schwarzbein Principle 22 Tue, Aug-13-02 17:33


All times are GMT -6. The time now is 13:41.


Copyright © 2000-2019 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.