I’ve been on a health streak lately, what with baking an array of low calorie snacks. It’s a little harder to make treats when you shy away from using regular white wheat flour (high carb content, high G.I., contains gluten, blah blah). That way, you’ve got to hunt for alternatives such as almond flour and rice flour, which are much less flexible to use as a baking ingredient because of their varying textures. I’ve found that almond flour (also known as almond meal) is my favourite substitute for wheat flour, although you can’t say it acts the same way so it’s tricky to use. I enjoy using it because of its low carb benefit. Also, almonds are very good for you! Now, I’m gonna share with you another of my recipes that uses almond meal. Anyone up for some low carb almond meal muffins studded with a colourful concoction of mixed berries?
This recipe uses frozen berries. You can find them pre-packaged at your local supermarket, or your can freeze them yourself! An assortment of berries is good. For these muffins, I used a combination of blackberries, strawberries, raspberries and blueberries. I also used Natvia for this recipe. Natvia is a new ingredient that I’ve been incorporating in much of my baking the past week. It is a natural sweetener that, according to their website, contains 95% fewer calores than sugar (Natvia = 0.6 calories/teaspoon, sugar = 16 calories/teaspoon). It is low carb, low G.I. and tooth friendly. Best of all, it contains no aspartame or saccharin and leaves no bitter aftertaste that many artificial sweeteners are guilty of. The downside is, Natvia is more expensive than normal sugar. You pay a lot for just a small amount of it. I suppose you may use other sugar substitutes instead, or even just normal sugar if you aren’t counting calories, but I’m not sure how that will change the taste/texture of the muffins. But if you don’t have Natvia and don’t mind experimenting, go ahead!
Anyway, these muffins are great if you’re looking to lose weight. Extremely low carbohydrate content for such a filling thing! Eat one muffin and it’ll satisfy your sweet cravings and keep you full for awhile.
1/2 cup salted butter, room temperature
3/4 cup Natvia natural sweetener
2 cups almond meal
2 teaspoons baking powder
1/2 cup milk
2 cups frozen berries of choice
- Leave frozen berries out to thaw, or defrost them in a microwave.
- Preheat your oven to 190°C and line muffin tray with muffin cases.
- Cream the butter and Natvia until light and fluffy.
- Add the eggs one at a time into the creamed mixture, mixing well after each addition.
- In a separate bowl, combine the almond meal and baking powder.
- While constantly mixing, alternate the milk and the almond meal mixture into the creamed butter.
- Fold in the berries.
- Fill each muffin case 3/4 of the way with the batter.
- Bake for 25 minutes or until the tops of the muffins start to brown and crack.
- Remove from oven and let stand on a wire rack to cool for half an hour before transferring to an air tight container.
These muffins come out extremely moist and soft, which may be a little troublesome to eat because they crumble easily. But give them an hour and they will harden up a little. They have a wonderful texture when left overnight in the fridge and eaten the next morning. Have them for breakfast when you wake up the next day and you won’t be disappointed!