I may not be able to cook but, miraculously, I have always been able to bake.
As I’m still craving the sweet stuff, I decided to have a go at baking some muffins. They’ve turned out pretty well, if I do say so myself, and are approximately 4g of net carbs each.
I had to bake them without eggs because we had ran out and I was too impatient to wait until I had bought some. I wanted muffins NOW.
So firstly, here’s how to make pretend eggs 🤣
1 tbsp of chia seeds + 2 tbsp water = 1 egg.
This recipe calls for 4 eggs so that would mean 4 tablespoons of chia seeds. Once you have mixed the seeds and water together, pop the bowl in the fridge for around 15 minutes or until it becomes a slimy (egg) texture.
Recipe: (also includes a tsp of baking powder. This is a very important element that shouldn’t be forgotten, unlike me when I put this recipe together.)
Method:
Mix the flour, baking powder, vanilla essence, eggs and coconut oil to make a smooth paste.
Add in the double cream and sweetener and mix.
Lastly, add the frozen blueberries to the mixture. You can also mix in the yoghurt at this point if you so wish, or, you can add dollops of yoghurt to each portioned out muffin as I did. It depends whether you want a super creamy muffin or a creamy top to it.
Bake at 170c for 25 minutes.
Send me pics if you give it a go!
(Use silicone muffin cases like mine. Save the planet 🌍 don’t be a monster).
In Search of Health 