![\"IMG_4517\"](\"http:\/\/blogs.oregonstate.edu\/oregonketokids\/files\/2014\/02\/IMG_4517.jpg\")
<\/a>Nora requested toasting bread <\/a>for PBJ sandwiches. Anders requested blueberry muffins. But I knew that once Anders had blueberry muffins Nora would want blueberry muffins, so I pulled out The Joy of Gluten-Free, Sugar-Free Baking<\/a>\u00a0and tweaked their recipe for Blueberry Hazelnut Muffins to make everyone happy.<\/p>\nAnd oh. my. good. ness. They are so good!<\/p>\n
I made one batch (below) and took out enough batter for 3 muffins for Nora, in pink and purple silicone muffin cups. Then I put a bit of sugar into the leftover batter for the rest of us and re-mixed, added in the blueberries, and put ours in yellow and green silicone cups. They are nutty delicious, either warm and cold.<\/p>\n
I’m also sure that the original recipe using milk of any kind instead of heavy cream would also be very good. If you’re into that kind of thing.<\/p>\n
![\"Screen](\"http:\/\/blogs.oregonstate.edu\/oregonketokids\/files\/2014\/02\/Screen-Shot-2014-02-07-at-2.04.24-PM.png\")
<\/a>Nutrition information for one Blueberry Almond Muffin, by www.caloriecount.com<\/p><\/div>\n
Blueberry Almond Muffins Measure egg, cream, vanilla and lemon juice into mixer. If you want to add some liquid stevia or other carb-free sweetener, add it now as well. Mix thoroughly on low in electric mixer, or by hand.<\/p>\n In a separate bowl, combine nut flours, almonds, baking powder, and salt. If you want to add a powdered no-carb sweetener, add it here. Mix well. Add the dry ingredient mixture to the wet ingredients and mix on medium very well, one to two minutes. You want to beat a little air into it to fluff up your muffins. These ingredients are a lot of heavy lifting for the baking powder.<\/p>\n Measure 43 g of batter into each muffin cup. Then add 4 g of frozen blueberries to each cup, pushing them into the batter and smoothing over the top.<\/p>\n Bake at 350\u00b0 for about 35 minutes or until golden brown on top and springy to the touch.<\/p>\n Now we are snowed in and need more baking supplies to make more of these! They will go too fast!<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Snow days! Two days off school leading up to a weekend, playing in the snow and lots of together time means baking time to keep everyone happy and satisfied. Nora requested toasting bread for PBJ sandwiches. Anders requested blueberry muffins. … Continue reading
\n<\/strong>(makes 10 muffins)
\n<\/em>90 g raw egg (2 eggs)
\n115 g (1\/2 C) Organic Valley Heavy Whipping Cream
\n7 g (1.5 tsp) vanilla extract
\n5 g (1 tsp) lemon juice
\n85 g (3\/4 C) Bob’s Red Mill hazelnut flour
\n85 g (3\/4 C) Bob’s Red Mill almond meal\/flour
\n30 g (1\/4 C) slivered or sliced almonds
\n6 g (1 Tbsp) baking powder
\n3 g (1\/4 tsp) salt
\n40 g frozen blueberries (1\/4 cup, or more if diet allows)
\n<\/em><\/p>\n![\"IMG_1401\"](\"http:\/\/blogs.oregonstate.edu\/oregonketokids\/files\/2014\/02\/IMG_1401-300x224.jpg\")
<\/a>These are 2.17:1 ratio. Served with 25 g Organic Valley Heavy Cream plus 1 drop of vanilla flavoring and a thinned with a bit of water to make “milk” for a 3.5:1 ratio.<\/p>\n