NATIONAL BLUEBERRIES MONTH

TL JULY IS NATIONAL BLUEBERRIES MONTH

Blueberries

Two blueberries lean together on a white napkin. They are the eyes of my grandmother, piercing me from the doorway in her small kitchen, gesturing that the ice cream is ready. Icy, freshly churned in the wooden bucket, we eat it together on the porch at dusk, and in the first, sloppy bite, is summer’s entirety. The long season sloshing around in my stomach, like a caged bird longing to be free.  – Diane Lockward

I like to have blueberry muffins in the morning once in a while with a cup of hot coffee.  Traditional recipes are about 30g of carbs per muffin.  I knew I had to find an alternative that was not so carb-rich.  This one seems to fit the bill.

Low Carb Blueberry Muffins
Regular size muffins are 7g carbohydrates each
INGREDIENTS:
1/2 C. coconut flour
1/4 C. Splenda
1 tsp. baking powder
1/4 tsp. salt
1/2 stick butter
6 large eggs
1/2 tsp. vanilla extract
1/2 C. blueberries
INSTRUCTIONS:
Preheat oven to 350 degrees.  In a large bowl, mix coconut flour, Splenda, baking powder and salt.  In another bowl, mix wet ingredients – eggs, butter and vanilla extract.  When well mixed, add wet ingredients into dry ingredients and mix well.  Add in blueberries.  You can use a regular 12 cup muffin pan or a 6 cup muffin pan for a larger muffin.  Scoop in batter until half filled.  Bake for 20-30 minutes or until toothpick comes out clean.
I’ve not used the 6 cup muffin pan because I’m happier with a smaller muffin.  Of course, trying to eat just one – well, let’s just say that’s a challenge.  😉
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NATIONAL FIG WEEK

TL NOVEMBER 1-7 IS NATIONAL FIG WEEK

This week we are celebrating the FANTASTIC FIG!

Here’s an interesting FIG FACT…  Many believe it was figs that were actually the fruit in the Garden of Eden with Adam and Eve, not apples.  That makes sense in my mind – after all, it wasn’t apple tree leaves they used to…  um…  “cover” themselves – was it???

Plain bran muffins can be a bit dry, but these are moist and delicious because there are figs in them!

FIG BRAN MUFFINS

INGREDIENTS:

2 1/4 C. All-Bran original cereal

1 1/4 C. whole wheat flour

2 Tsp. baking soda

1/2 tsp. salt

1 large egg

1 large egg yolk

2/3 C. packed Splenda brown sugar

3 Tbs. MILD molasses

1 Tsp. vanilla extract

6 Tbs. unsalted butter (3/4 stick), melted and cooled

1 3/4 C. plain whole-milk yogurt

1 C. dried figs, stemmed and chopped into 1/4-inch pieces

DIRECTIONS:

Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard-sized muffin pan with nonstick cooking spray.

Process half of bran cereal in food processor until finely ground, about 1 minute. Whisk flours, baking soda, and salt in large bowl to combine; set aside. Whisk egg and yolk together in medium bowl until well-combined and light-colored, about 20 seconds. Add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whisk to combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes.

Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenly moistened. Do not over mix. Gently fold figs into batter. Using 1/3-cup measure or ice cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces 
of mounds.

Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.

Grab a cup of coffee and a hot muffin for breakfast.  Sounds good, doesn’t it?  🙂