The FastDay Forum

I made this today but as muffins. http://www.againstallgrain.com/2012/04/ ... -giveaway/. I bought her book a couple of weeks ago as I was looking for grain free inspirations. If you do make it in muffin format (portion control) it works out at 133 cals and 6g of carb. I excluded the honey as I'm sugar free but if you add it the calorie count is 155 and 11g of carbs. You might want to pull back a bit on the salt and cinnamon if you don't have the honey for taste balance. Unfortunately I'm struggling to upload a pic of my version and Danielle's looks much nicer than mine

That really does look lush. Love the idea of muffins instead of a loaf - I reckon you could freeze any excess.

Now, this is a topic dear to my heart (and stomach).

Celia Brooks Brown's almond muffin recipe is the ultimate in low carb - I've never managed to get a really decent rise on it but that's possibly because a) our oven is weird and b) I don't have a muffin tray. It worked very well for PhilT I believe.

Recipe is here on day 20, and there are loads of variations on that theme through the rest of my journal:

progress-f4/topic6427-60.html

Edit: sorry, that was lazy of me, here's the recipe (you might want to up the baking powder quantity); numbers after ....s are amount used, calories, cabs, fat, protein, fibre:

Almond Muffins CBB p27 - I did 1/3 of her recipe for a theoretical 4 muffins
soya flour, 424c/C16.0/F20.0/P39.0/Fi12.0/100g
......... 75g 318.00 12.00 15.00 29.25 9.00
almonds, ground, 640c/C6.9/F55.8/P21.1/Fi11.8/100g
......... 50g 320.00 3.45 27.90 10.55 5.90
baking powder
......... 5ml 0.00
pure via (stevia based sweetener) 2c/C0.47/F0/P0/Fi0/0.5g/5ml *
......... 7.5ml 3.00 0.71 0.00 0.00 0.00
salt, pinch 0.00
eggs, brown, 151cal/C0g/F11.2g/P12.5/Fi0g/100g
......... ~54g x 2 of 163.08 0.00 12.10 13.50 0.00
cream cheese, almette, 270c/C3.0/F26.0/P5.9/Fi0/100g
......... 50g, CBB says 45ml 135.00 1.50 13.00 2.95 0.00
vanilla essence
......... 1/3rd tbsp ~= 4ml 0.00
almond essence
......... 2ml 0.00
sunflower oil, 125c/C0/F13.8/P0/Fi0/15ml
......... 45ml 375.00 0.00 41.40 0.00 0.00
almonds, flaked, 645c/C6.5/F55.8/P25.4/Fi7.4/100g
......... 4g 25.80 0.26 2.23 1.02 0.30
total 1314.08 17.66 109.40 56.25 14.90
single muffin (==1/4 of cake) 328.52 4.41 27.35 14.06 3.73

* printed recipe asks for 15 tbsp sweetener for 12 muffins, or 5 tbsp for 4 - not quite right methinks, but you decide

Method: 1. mix all dry stuff (except almond flakes) in one bowl 2. mix / beat all wet stuff in another bowl 3. add the wet stuff to the dry stuff and mix well but don't over mix 4. squish (it doesn't pour) into greased flan tray (or muffin tray if you have one) 5. sprinkle the almond flakes on top 6. bake in a pre-heated oven at 180C for about 20 to 30 minutes 7. remove from oven when nicely golden and let stand for 5 minutes before tipping out onto a wire rack 8. eat warm with butter ... mmmm...

And I'd really recommend CBB's cardamom cake (it is essentially a variation on the muffins), day 35:

progress-f4/topic6427-105.html

Note that they're low-carb rather than low-calorie - as you said, you'll need to exercise portion control to reduce the latter (but I do eat them on repair days too).

FatDog

Thank you. I have already eaten two in the interests of research so much for portion control. Yes I plan to freeze the rest in the interests of not eating the other ten and then take one out at a time when I want to add something tasty to my lunch bag. I made her banana bread and that froze well too. Fat dog. Drooling over that cardamom cake

Thanks rawkaren,

Really nice looking recipe, I'm liking the muffin idea a lot.
I think your last post answers my only question - the recipe as given makes 12 muffins of 155 cals each.

Nice recipe and vital info - brilliant

Thanks Karen
And thks FatDog for the recipes/cal counts! Really useful to know

[Debs]

Yum, definitely going to try a few of these!

I never tried almond flour. Does it behave like regular? And do you taste almonds there?

Rawkaren eating muffins for research means no calories. It's the same for broken biscuits, birthday cake, leftovers from the kids plates etc

Thank you. I'm afraid almond flour doesn't behave like normal flour as there is no gluten in it so you need something to bind it well (eggs) and baking soda (bicarb) to get the rise. Its just basically very finely ground almonds. There is a slight grainy texture to it but it doesn't really taste almondy.