Thursday, September 30, 2010
Slight Change...
For those of you who have my bagged mix, I have a slight change I'd like to make to the written directions on the bag. After some experimentation, I have realized that if I lower the temperature from 325 to between 300 - 315, and baked the muffins for a bit longer, 35 - 50 minutes, they would turn out a bit lighter in color and still be moist.
Cranberry Pecan Muffins
Good morning! Or afternoon. Or whatever part of the day it is when you read this.
It is a gorgeous fall morning here, and I was thinking it's a great day for some cranberry orange pecan muffins!
Here is the recipe for these amazing cranberry pecan mini-muffins:
1 bag Flour Girls' Basic Muffin Mix
1/4 cup dried, chopped cranberries
1/4 - 1/3 cup chopped pecans
1 egg
2 tablespoons of softened butter or oil
1/2 cup of orange juice - 3/4 if you prefer them a bit sweeter
Preheat your oven to 300. Mix dry ingredients first (wait to add the cranberries and nuts until the end, though). Then add one egg, 1/2 - 3/4 of a cup of liquid - we generally use milk, but feel free to experiment - and two or three tablespoons of softened butter or olive oil. Mix well. You want the batter to be fairly thick. Add the cranberries and the nuts, then use a teaspoon to scoop a little mix into a well-battered mini-muffin tin. Bake for 45-55 minutes. Remember, you want them a bit on the dark side - golden brown means they're not done! Makes 12 mini-muffins or 6 regular sized muffins.
With 1/4 cup of each and an extra tablespoon of sugar, each mini-muffin will be approximately 8.5 carbs and approximately 50% fiber (not to be subtracted from the carb-count, though - I have already deducted the fiber from the total carb count, so they will be no less than 8.5 carbs per mini-muffin).
Yum!
It is a gorgeous fall morning here, and I was thinking it's a great day for some cranberry orange pecan muffins!
Here is the recipe for these amazing cranberry pecan mini-muffins:
1 bag Flour Girls' Basic Muffin Mix
1/4 cup dried, chopped cranberries
1/4 - 1/3 cup chopped pecans
1 egg
2 tablespoons of softened butter or oil
1/2 cup of orange juice - 3/4 if you prefer them a bit sweeter
 |
| My daughter took this and is SO proud of it. I'm proud of her! |
With 1/4 cup of each and an extra tablespoon of sugar, each mini-muffin will be approximately 8.5 carbs and approximately 50% fiber (not to be subtracted from the carb-count, though - I have already deducted the fiber from the total carb count, so they will be no less than 8.5 carbs per mini-muffin).
Yum!
Saturday, September 25, 2010
Banana Nut Chocolate Chip Muffins
This recipe is for the banana nut version of our tasty low-carb mini-muffins. Enjoy!
1 bag Flour Girls' Basic Muffin Mix
1 overripe banana, mashed
1/4 - 1/2 cup chopped nuts (I prefer to use pecans, but you can use whatever you like!)
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1/4 cup dark chocolate/semi-sweet mini-chips, you can use more if you'd like
1 tbsp. sugar or other sweetener (optional)
1 egg
2 tablespoons softened butter or oil
1/4 cup of liquid (we generally use milk, but feel free to try other things!)
These are a bit sweeter than most because of the banana and chocolate chips, but if you want them sweeter, add in another tablespoon of sugar, if desired.
Preheat your oven to 300. In a medium bowl, add the mix, one egg, mashed banana, milk (or other liquid), cinnamon and nutmeg. Now is also the time to add in the extra tablespoon of sugar, if you choose to do that. Mix well. Add in the butter or oil and stir well again.
You want the batter to be fairly thick. Add in the chocolate chips and the nuts, then use a teaspoon to scoop a little mix into a well-battered mini-muffin tin. Bake for 35-50 minutes. Remember, you want them a bit on the dark side - golden brown means they're not done! Makes 12 mini-muffins or 6 regular sized muffins.
With the banana, extra sugar, and the chocolate chips, each mini-muffin will be approximately 7.5 - 8.5 carbs, and at least 50% fiber (not to be subtracted from the carb-count, though - I have already deducted the fiber from the total carb count, so they will be no less than 7.5 carbs per mini-muffin).
1 bag Flour Girls' Basic Muffin Mix
1 overripe banana, mashed
1/4 - 1/2 cup chopped nuts (I prefer to use pecans, but you can use whatever you like!)
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1/4 cup dark chocolate/semi-sweet mini-chips, you can use more if you'd like
1 tbsp. sugar or other sweetener (optional)
1 egg
2 tablespoons softened butter or oil
1/4 cup of liquid (we generally use milk, but feel free to try other things!)
These are a bit sweeter than most because of the banana and chocolate chips, but if you want them sweeter, add in another tablespoon of sugar, if desired.
Preheat your oven to 300. In a medium bowl, add the mix, one egg, mashed banana, milk (or other liquid), cinnamon and nutmeg. Now is also the time to add in the extra tablespoon of sugar, if you choose to do that. Mix well. Add in the butter or oil and stir well again.
You want the batter to be fairly thick. Add in the chocolate chips and the nuts, then use a teaspoon to scoop a little mix into a well-battered mini-muffin tin. Bake for 35-50 minutes. Remember, you want them a bit on the dark side - golden brown means they're not done! Makes 12 mini-muffins or 6 regular sized muffins.
With the banana, extra sugar, and the chocolate chips, each mini-muffin will be approximately 7.5 - 8.5 carbs, and at least 50% fiber (not to be subtracted from the carb-count, though - I have already deducted the fiber from the total carb count, so they will be no less than 7.5 carbs per mini-muffin).
Welcome!
Welcome to our blog! It is here that I will post recipes for using The Flour Girls' mixes and tips for great low-carb baking. And don't forget, our muffin mix is also gluten free! Be sure to check back often for updates, and if you have a question, don't hesitate to e-mail us at threeflourgirls@gmail.com. Thanks!
Subscribe to:
Posts (Atom)