Coffee & Walnut Muffins

Coffee and Walnut MuffinsCoffee and Walnut – a match made in heaven, so why shouldn’t you enjoy it on a low carb diet – even more awesome with a little blob of clotted cream.

12 muffins – 7 carbs each without dates, 10 carbs with. 110 calories each

Ingredients

  • 170g of Carbquik
  • 50g of Ground Almonds
  • 50g of Almond Flour
  • 30g of melted butter
  • 1tsp baking powder
  • Truvia (sweetener to taste) I usually use 2.5 tbsp
  • pinch of salt
  • 3 eggs
  • Full fat milk (around 150mls, but add more or less to get a soft, but not runny, consistency)

Flavouring

  • Dilute 2 tbsp of coffee in a little boiling water
  • 150g of Dried Dates (Optional- you can leave these out of the recipe, or soak them in a little brandy or anything of your choice, for a Christmas special)
  • 50g of chopped Walnuts.

Coffee and Walnut Muffins

Method

Toss the dry ingredients together into a bowl and mix well. Add the eggs and melted butter and most of the milk. Add the chopped dates, walnuts and coffee, this should make the mixture a coffee colour. Experiment with the coffee, as everyone has their own taste, I like mine quiet strong. Keep adding milk until its a soft consistency but NOT runny. Once all the ingredients are well mixed divide into 12 cupcake container, I use cupcake papers too, and find it easier to get them out of the container.

Place in the middle of the oven at 160C for 20 minutes. These cakes set once cool, don’t handle too much whilst hot.

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