Long time no see, foodie bloggers and foodie browsers!
It’s been a very extended break (unintentional) from this blog. I don’t really mind– it’s mostly been spent working, studying in school, and reading other food blogs.
We have to get inspiration from somewhere, right?
Black bean as a brownie, cake batter as a milkshake (don’t forget it’s vegan!), and low carb cookies made out of coconuts?! The world, seriously, is evolving into a bakery and I’m kind of liking what I see.
So long as the ingredients are thoughtfully sourced, ethically made, and organically treated though.
Which brings us to today:
I’ll be honest; eating out and eating pre-made foods has pretty much been a staple in my diet since said break from blog. Kind of depressing. My stevia didn’t even see the light in the kitchen, only to be used when I felt like making a muffin in the microwave. Or a single-person batch of fiber cookies.
Baking became my necessary — in order to get fiber in for the day. Not because I wanted to.
WHAT?! But I was still concocting fun and exciting flavors in my head. Raspberry pistachio mousse, basil orange scones, chocolate ancho chile cookies! For crying out loud!
But let’s cut to the chase here. As appetizing as these recipes sound, I don’t quite have the time yet (or the money) to make them.
Also, a rather big note, pretty much all recipes from here on out will be LOW-CARB and maybe even sometimes KETOGENIC.
This means low in carbohydrate (but not fiber), and high in fat (but not artery-clogging).
Since the start of 2013, I’ve been toying with the idea of going vegetarian (and -gasp- even VEGAN) because most of the time, being low-carb means your only option at restaurants is a bun-less turkey burger (I don’t eat much beef), or some other meat-laden dish. No problem, but the source of the meat is what spooks me. Who knows what factory farm their piggies and chicks came from?!
All considerations aside, we can now properly introduce today’s sparkling, illuminated, brand-new all original RECIPE!
It’s a BASIC recipe but can be modified (literally) hundreds of ways.
Especially if you aren’t low-carb, adding fruit (dried or fresh) would seriously up the wow factor on these slam-dunk snacks.
I stuck with a basic vanilla-cinnamon theme, and they work great for mid-day munches, teamed up with some ice cream or yogurt for a healthy dessert, and even as a savory dinner item (minus the vanilla of course).
This recipe makes 4 muffins. I usually only need 4 at a time. Double it for friends or family. They’ll be asking for it.
Infinity Muffins (Low carb, sugar free, dairy-free options)
Preheat oven to 350 degrees. Combine ingredients:
- 1/2 cup almond meal
- 1/2 cup flax meal
- 1 T cinnamon
- 1 tsp pumpkin pie spice
- 5 scoops Trader Joe’s Organic Stevia (or about 1/3 cup erythritol, xylitol, Splenda)
- 3 T Just Like Sugar (Most Whole Foods carry it)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 3 T egg whites (alternately, another egg)
- 2 T greek yogurt (or pumpkin for dairy-free)
- 1/2 tsp Penzey’s Double Vanilla (or 1 tsp any vanilla extract)
- 1 tsp apple cider vinegar
- Here is where it gets fun: Add in another extract, such as lemon, maple, or almond for a kick.
Combine the wet into the dry ingredients, whisking as you hear the sweet, sweet sound of baking soda and apple cider vinegar combining. This is what will give your muffins RISE!
Pour into muffin tin and bake for 15-17 minutes. Mine took about 18 minutes for a nice crunchy, slightly toasted top (how I like it).
For a savory muffin, leave out the stevia and vanilla. Opt for spices like rosemary, thyme, tarragon, or basil. Add chopped sun-dried tomatoes or crushed walnuts. Enjoy spicy muffins by adding cayenne and your favorite shredded cheese to the batter.
Let me know if you try another variation and how you liked it!
A good muffin is always a fantastic recipe to keep on hand for parties, celebrations (add a few extra ingredients and you’ve got a cake/cupcakes!), and breakfast crowd-pleasers.
Here’s to a new year full of life, fun, and MORE RECIPES!
I missed you.