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Tag Archives: Muffins

Cranberry Orange Muffins

31 Friday Mar 2017

Posted by wrks4me in Baking, wrks4me - Recipes

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Tags

Cranberry, Muffins, orange, Recipes, Splenda

Cranberry Orange Muffins

Ingredientswrks4me_terry_tested-11

  • 1 1/2 cups of all purpose flour
  • 1 cup rolled oats or ROGERS Porridge Oats Ancient Grain Blend
  • 2/3 cups sugar or splenda
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/2 cup orange juice
  • 1 medium orange, UNPEELED
  • 3/4 cup of dried cranberries

Preparation

  1. Preheat oven to 350 degrees F.
  2. Combine the flour, rolled oats or porridge oats, sugar (splenda), baking powder, baking soda, salt and cinnamon in a bowl and set aside
  3. Place egg, oil and juice in a blender
  4. Cut off each end of the orange and discard
  5. Quarter the orange and remove the center core and seeds
  6. Put orange with it’s rine into the blend mixture and blend until smooth
  7. Pour over dry incredients and stir until well mixed
  8. Add the cranberries and mix
  9. Spoon into a muffin tin lined with muffin liners
  10. Bake for 15-20 minutes or until done
  11. Remove from pan and cool

NOTE: For a softer muffin, pre-soak 1 cup of rolled oats or porridge in 3/4 cup of orange juice for 30 minutes. Add this mix to dry ingedients. Continue with recipe as above, with only egg, oil and orange in the blender

Enjoy

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Moist Keto Bran Muffins

05 Thursday Jan 2017

Posted by wrks4me in Baking, Home, Low Carb, wrks4me - Recipes

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Tags

Almond Flour, Almond Milk, Baking, Ketogenic, Muffins, Recipes

Ingredients

  1. 1 1/2 cups of Wheat Bran
  2. 1 cup of Vanilla Almond Milk
  3. 1/3 cup Vegetable Oil (Canola)
  4. 1 egg
  5. 1/2 cup + 1 tablespoon brown sugar subsitution (Splenda)
  6. 1/2 teaspoons vanilla extract
  7. 1 cup almond flour
  8. 1 teaspoon baking soda
  9. 1 teaspoon baking powder
  10. 1/2 teaspoon salt
  11. 1 teaspoon cinnamon (optional)
  12. 1/2 cup blueberries (optional)

Directions

  1. Preheat oven to 375 degrees F.
  2. Mixture 1: Mix together wheat bran and almond milk, let sit for 10 minutes
  3. Mixture 2: Mix together oil, egg, brown sugar subsitute, vanilla and optional blueberries
  4. Mixture 3: In a separate bowl mix together almond flower, baking soda, baking powder, salt and optional cinnamon
  5. Add mixture 1 to mixture 2, graduadually add mixture 3
  6. Spoon batter into lined muffin tins
  7. Bake for 15 to 20 minutes or until an inserted toothpick comes out clean. Place on a cooling rake.

Make 12 muffins

Enjoy

Leftover Potato Muffins

14 Wednesday Dec 2016

Posted by wrks4me in Side Dishes, wrks4me - Recipes

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Tags

Cheese, Leftovers, Muffins, Onions, Potatoes, Recipes, Side Dish

potato-muffins-2

Ingredients:

  • 3 cups of leftover mashed potatoes
  • 1 cup of grated cheese (put aside 1/4 cup for topping)
  • 1/4 cup of finely chopped green onions
  • 1 egg

potato-muffins

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix mashed potatoes, 3/4 cup of grated cheese, green onions and an egg in a mixing bowl
  3. Press mixture into muffin tins
  4. Bake for 25 minutes or until sides turn golden brown
  5. 5 minutes before fully cooked sprinkle 1/4 cup of grated cheese and return to oven
  6. After the cheese has melted, remove from oven and let cool a few minutes before removing from muffin tins to maintain their shape.

Enjoy

Make it yours: top them with caramelized onions or leeks if you prefer

Pumpkin Maple Spice Muffins

21 Wednesday Sep 2016

Posted by wrks4me in Baking, Dessert, Low Carb, wrks4me - Recipes

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Tags

Baking, Ketogenic, Low Sugar, Maple, Muffins, Pumpkin, Recipe, Terry Tested

Pumpkin Muffins

Directions

wrks4me_terry_tested-11

  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 2/3 cups canned pumpkin (unsweetened)
  • 3 eggs
  • 1/4 cups cashew butter (or almond butter)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 3/4 teaspoon ginger powder
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon maple extract (optional)
  • 4 tablespoons Splenda (add another if you like it sweeter)
  • 3 tablespoons coconut oil or butter (melted)
  • 1 tablespoon vanilla extract
  • 4-6 tablespoons heavy cream

Directions:

  1. Heat oven to 350°. Line muffin pan with paper liners
  2. Mix together all ingredients and fill muffin liners
  3. If desired, top with chopped nuts
  4. Bake 15 minutes, rotate pan, and bake another 10 minutes for a total of 25 minutes
  5. Remove and allow to cool

Enjoy

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