By Nadia Al-Samarrie
English Muffins originated in the United Kingdom when they baked pieces of bread with yeast and cooked them in a pan. It was not until the 1800s, when an ingredient, pearlash, was discovered, a rising agent mixing well with flour, that baking muffins went through a transformation.
Once the art of baking muffins became a new culinary art form, a fruit was added to the recipe. Legislatures in several State’s have an official State Muffin.
In Massachusetts, it is the “Corn Muffin.” In New New York, the “Apple Muffin” was adopted, and in Minnesota, the “Blueberry Muffin” was named the official flavor.
I love having muffins in the morning with my coconut 1.5 net carb latte. Once I started my Keto diet, I was determined to create alternative recipes that are just as tasty as any bakery-purchased treat.
If you cannot find these ingredients in your store- go to the Sugar Happy Kitchen Pantry Essentials online to order your ingredients.
You are sure to love this Keto, Gluten Free Vegan recipe. Your blood sugars will thank you.
½ teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon of cardamom
1 teaspoon of vanilla
¼ Raw Pecan
½ cup of unsweetened coconut milk
1 cup of grated carrots
Preheat Oven to 350
Bake for 25 minutes
In a blender, mix coconut oil and brown sugar well
Add egg replacement and vanilla to coconut oil and brown sugar in a blender
Then add coconut milk to the wet ingredients in the blende
In a separate bowl, mix almond flour, baking soda, cinnamon, cardamon.
Blend dry ingredients with wet ingredients in the blender
Add carrots and finely chopped pecans after you blend the dry and wet ingredients.
Grease oven-safe muffin pan and scoop 12 ladles of batter in the muffin tray and place in oven.
Serving Size 12
7.68 net carbs per muffin
213 Calorie, Total Fat 18.12g, Saturated Fat 7.12g,
Cholesterol 40.92mg, Sodium 121.38mg, Total Carbohydrates 10.87g, Fiber 3.19g,
Total Sugar 1.79, Protein 6.06g