[dropcap style=”font-size: 60px; color: #9b9b9b;”] E[/dropcap]ven when I was working in product development for Arnotts (Australia’s largest cookie manufacturer), I don’t think I did as much baking as I’ve been doing in the last few weeks.
Yes my oven has been getting a good workout. As has my camera and my taste buds!
There haven’t been any complaints from my little men.
Finbarello (my 1-year-old) was very happy to gobble up a whole Quick Strawberry Muffin for breakfast on the weekend. Without throwing a single crumb on the floor. Now that’s saying something!
One of the best parts about my exploration into low-carb / sugar-free baking is that I don’t worry about giving my boys things like muffins for breakfast because I know they’re actually getting loads of nutrition without a big sugar hit. Especially when they think it’s such a treat. Win win!
Anyway before we get to this weeks toddler-approved recipe, I have a small favour to ask…
I’m putting the finishing touches on my new baking book and I’d love to get your opinion.
To help out, just share your thoughts in this quick survey:
I’m really looking forward to seeing what you think!
Quick Strawberry Muffins
(low-carb / gluten-free)
Normally I prefer to weigh my ingredients when baking because its quick and so much more reliable. But occasionally its nice to just use a spoon to measure everything.
Its also nice to only make a small batch of treats so you don’t have any ‘oh-so-tempting’ leftovers lying around! This recipe is perfect for that because it makes two dainty serves. They’re really delicious though so I’ve included the quantities for a larger batch in the variations.
If you’re not a stevia fan, see the ‘variations’ for alternative sweetener options.
takes: 30 minutes
6 tablespoons almond meal (40g / 1.5oz)
3 tablespoons yoghurt (60g / 2oz)
2 tablespoons oi1 (30g / 1oz)
1 tablespoon granular stevia* (15g /0.5oz)
1/4 teaspoon baking powder
1/2 teaspoon vanilla extract (optional)
4 strawberries, dehulled and chopped
1. Preheat oven to 180C (350F). Line 2 holes of a 1/2 cup muffin tray with muffin papers or squares of baking paper. Or grease two small mugs, ramekins or tea cups.
2. Combine almond meal, yoghurt, oil, egg, stevia, baking powder and vanilla (if using) in a small bowl.
3. Spoon the mixture into your 2 prepared holes. Top with strawberry chunks.
4. Bake for 20 – 25 minutes or until the muffins are deeply golden brown.
5. Cool in the tin.
extra strawberry! – double the strawberries and stir some in with the mixture before filling the muffin pans.
*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/2 teaspoon or less to sweeten a whole cake. This is what I normally use, however for the small batch of these muffins I use granular stevia because it’s hard to measure a really small amount of the pure powder.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/2 teaspoon pure stevia powder = 10 tablespoons (150g / 5oz) granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.
no stevia – use you favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.
sugar lovers – use 2 tablespoons sugar instead of the stevia. If you like things on the sweeter side add more.
bigger batch – to make 8 muffins you’ll need 160g (5.5oz) almond meal, 240g (8.5oz) yoghurt, 120g (4oz) oil, 4 eggs, 60g (2oz) granular stevia* OR 1/4 teaspoon pure stevia powder (see note above), 1 teaspoon baking powder, 2 teaspoons vanilla extract, 16 strawberries. Baking time will be the same.
dairy-free – coconut yoghurt or coconut cream instead of the yoghurt (or use your favourite dairy-free milk).
nut-free – replace almond meal with ground sunflower seeds.
different flavourings – chunks of chocolate are a nice addition as are blueberries or raspberries or other ripe fruit.
no yoghurt – If I don’t have yoghurt I use whole milk or cream instead.
Shelf Life / Storage
I like these best on the day they’re made. Can be kept for 1-2 weeks in an airtight container in the fridge. Keeps for months in the freezer.
With love and thanks!
ps. Like to win a copy of my print book ‘5-Ingredients 10-Minutes’?
All you need to do is leave a comment anywhere on Stonesoup and you’ll be in the running for the monthly prize of a free copy of my print book, ‘5-Ingredients, 10-Minutes’.
The and the winner of the ‘commenter of the month’ prize for April is Maggie H!