Hi Kristine! I have officially started my quest for the perfect muffin recipe. Before I go into my thoughts on muffins please watch this video so you can giggle every time I write 'muffin'
I am now going to refer to every muffin as my muffin in this post. So I recently realized that I want to eat a muffin for breakfast everyday. I don't get up early enough to eat breakfast at home and my new office doesn't have a kitchen or a toaster. I also frequently wake up M-F with a hangover (not something I'm proud of but it does happen just as often as not, and its not a habit I'm about break- realistically) and muffins are the perfect cure, plus they go oh so well with coffee. So I was buying these delicious yogurt muffins but they are huge and even though they are made with yogurt- I doubt they are healthy. Hence my quest for the perfect muffin recipe that I can make on Sunday and eat throughout the week. I want a good base recipe that I can change up every week with new flavors so I don't get bored. I also want something hearty enough to keep me full most of the morning, low carb, low fat and low sugar. A lot of demands for 1 little muffin. To make my muffin low in carbs I am going to experiment with almond flour/ meal and also Flax flour/meal. I've heard soy flour is also good but I am allergic to soy so I'll avoid that. I will also be using sugar free, low calorie sweeteners. My favorite is splenda but I would like to try stevia or truvia, which are natural sugar substitutes. I started today with flax meal as my flour replacement, I used this recipe as a guide: http://lowcarbdiets.about.com/od/breads/r/chelsiemuffins.htm Except I wanted to make my own flavor, not silly cranberry! I thought chocolate would be a delicious treat, but so would berries! And all muffins need nuts! So I ended up leaving out the cranberries, cinnamon, nutmeg and orange and adding: -A generous handful of walnuts -A very generous handful of ghiradelli baking pieces 60% dark chocolate heaven -4 Tbsp of cocoa powder -About 6 oz of frozen berry medly (blueberries, strawberries, blackberries and raspberries) mostly thawed. I cut the larger berries into pieces so they would fit into my muffin. I also used 1/2 cup splenda dissolved in 1/2 cup water My muffin came out good, but not perfect (My Italian roommate gave it a thumbs up). Very moist and super chocolatey but it didn't rise at all. They came out of the oven in the same shape as I put them in, kind of lumpy and not rounded on top. (see the attached pictures) Apparently this is a thing with flax meal, you need to add more yeast. But the recipe didn't call for yeast so how much should I add? You are the more experienced baker, do you have any thoughts? Maybe I have to use some real flour to use yeast? So overall the flavor was good, but masked with chocolate. I would like to use less eggs and oil, and I want my muffin to rise a little and have that crunchy muffin top. I think next week I will try to make lemon poppy muffins with almond meal and eventually I will create a combination recipe with both flax and almond meal. So overall I would not recommend these but it was a good stepping stone on my quest! Get Full! Jess