You guys know I am headed to NYC tomorrow.. and I couldn’t be happier.. I’m so excited, but I also heard word of snow flurries, so I decided I might need to stock the car with some food…
And I got to thinking since I’m all about protein and veggies right now, I could make some low carb muffins..
Before I get into this story.. I must warn you.. DO NOT mix Bailey’s Almande with Hot coffee…. it curdles.. it tasted ok, but, looked horrible…
I saw an add for this stuff the other day, and Had to get it.. I really couldn’t wait to try it.. and I decided to make a happy adult tasty coffee beverage…. it didn’t turn out like I would have liked…. I’ll try to figure something out with it… I’ll keep y’all posted..
Back to my real story…… So today, I did my farm chores and came back in the house and decided to rock out some muffins.. Therefore; I got to looking through my muffin and things book.. and found this recipe.
I printed this recipe out a long time ago, and it has no name on it, So here it is:
Ingredients:
1 1/2 Cups Almond Flour
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1 1/2 tsp Cinnamon
1/4 Cup + 2 TBSP Stevia
2 TBSP Coconut Oil
2 Eggs
1/4 Cup + 2 TBSP Pumpkin Puree
1/3 Dark Chocolate Chips (like Lily’s)
Directions:
Preheat the oven to 350
In a 12 cup muffin pan, line 9 muffin spots.
In a large bowl, Mix together the dry ingredients.
Add the wet ingredients until mixed well.
Add the Chocolate chips last.
Add about 1/4 Cup of the batter into each muffin liner.
Bake for about 20-25 minutes, until they start to look golden and the toothpick test is clean.
These would totally be good for Breakfast, or a snack.. I’m going to use this as a snack. They aren’t pretty, but you know me. I couldn’t wait to try one, so I grabbed it while it was hot and it has GREAT flavor!
We had a simple dinner tonight, Rotisserie chicken and Roasted cauliflower.
It was pretty darn good..
