Orange Choc Chip low carb muffins
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| Orange Choc Chip Low Carb Muffins |
Since I read in Colette Heimowitz New Atkins Cookbook that chocolate is still on a low carb menu, well I’ve been experimenting with chocolate. The trick is to buy unsweetened cooking chocolate and I found unsweetened chocolate buttons in the baking section of our local supermarket.
The original recipe is for Lemon Poppy Seed Bread which I made a few weeks ago. I’ve also made a Cheesy Herb version. This time, I used orange rind and chocolate buttons for flavour and instead of baking the mix in a bread pan, I baked it in silicone muffin moulds.
The same changes in the last few attempts at this bread apply. I skipped the salt, I make my own low carb baking mix – read how – here. I substituted soy cream for sour cream and I used stevia for sweetening.
These make a filling breakfast meal spread with peanut butter.
For more low carb and meat free recipes go to the recipes home page on – this page.
Ingredients: –
115ml unsweetened soy milk
225g low carb flour mix – see how to make – here
sugar substitute to taste
1 + 1/2 teaspoons Baking Powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
115g melted butter
2 large eggs
170ml sour cream
2 Tablespoons grated orange zest
1 teaspoon orange extract
1 teaspoon vanilla extract
Method: –
Mix the dry ingredients together in a large bowl.
Mix
eggs, melted butter, cream, orange zest, vanilla, milk, basically the wet ingredients, together in another bowl.
Mix the wet and dry ingredients together and pour into an oven proof bread container.
Bake at 190’C for 50 minutes and allow to cool on a rack before slicing.
