UK Muffins
Hello, I've been watching the forum for a while now but I cannot recall if I had ever contributed before(?) anyway its been interesting reading the forums and of course picking up ideas for recipes, and in the light of this I thought I would pass on a recipe that I have found very successful and that readers may find helpful if craving something sweet and filling. I ought to say at the outset that the initial recipe is not mine, I picked it up on an American site, however I have modified it and I now find that being less sweet its more palatable to my British taste, I think our American cousins prefer slightly sweeter foods,,the original (modified) recipe is;
4oz Butter
3 level Tbl Spoons Splenda
3 Eggs
4 Fl/oz Soured Cream
1 teaspoon Baking Powder
125 grams Ground Almonds,
Splash of Vanilla Essence.
I have found that you can bung the lot into a bowl and give it a mix up with just a spoon though a mixer might be better, and the Soured Cream is not overly important, I have used ordinary cream and even plain Milk and it still seems to work okay, but I then squirt in a good "squirt" of Lemon Juice to help it along, the mixture is scooped(sometimes its poured!) into a muffin tin, it seems to fill 6 muffin "holes" and its then just a case of bunging it in the oven at 150 until they look cooked,,,,,,,right that's the original recipe and you get very nice muffins which are I think about 2 or 3 Carbs each (that's without any fancy calculations, and without deducting fibre and all the "other dodges" which have been a bit beyond me,,,,now last week I was going to knock up some for the freezer (they freeze very well) and after starting out I found that I did not have the bag of Ground Almonds, so I substituted 100 grams of Soya Flour, thinking that its said to be a little heavier than,,,,,flour,,almonds,,actually I don't know, but something told me to use less, and 100 grams it was, everything else was just the same and the result was much better than the Almond version, not so sickly sweet and more importantly definitely less greasy, this I originally thought was the butter but I now think its the Almonds that contribute the greasiness, the Muffins are very good on their own but my favourite is to make up a bowl of Instant Rowntrees Strawberry Jelly and break into it a couple of muffins, let it set and a quarter of this "trifle" is (I'm guessing) about 3 carbs(?) plus a dollop of cream, it keeps in the fridge for 3 or 4 days and is a tasty treat after dinner. I hope you like it and good luck,
Steve.
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