The joy of muffin recipes is that most of them are based on the
same principle, and once you’ve got the hang of that, the world’s your
oyster. Simply mix the dry ingredients
together in one bowl and the wet ingredients together in another and then add
the wet into the dry.
Basic low-carb muffins
The humble, ever-faithful and dead-easy muffin. Ideal for mid-morning snacks, lunch boxes etc. This recipe is also gluten-free, but does contain nuts and
dairy.
125 g/5 oz/1 ¼ cups No 1 baking mix
1 tsp baking powder
1 tsp cinnamon
1 tsp xylitol
½ apple, cored but not peeled, grated
1 egg
1 tsp clear honey
3 fluid oz hot water
3-4 drops vanilla essence
3-4 drops almond essence
Sieve the baking powder and cinnamon into the baking mix and
stir together, then stir through the xylitol.
Dissolve the honey in the hot water, stir in the grated apple, the
flavouring essences and the egg, then beat the wet ingredients into the dry
mixture. Spoon into a greased muffin pan
or bun tin, or into muffin cups (those non-stick silicone ones are great) and
bake at 150 degrees C for about 35 minutes.
Makes around 6 small muffins. Best
eaten fresh but will keep for about three days in an airtight container.
