Happy Birthday Muffins

It is my hubby's birthday tomorrow. He hates having it so close to Christmas, so I always treat him special. He has been very good this holiday season, not giving in to sugary treats. So these peanut buttery muffins will be his birthday cake. They really are easy to make, and remarkably good for you. Since these are not as sweet as traditional cupcakes, you may want to add just a touch more sweetener. We like them this way, though.

The frosting is so simple--no messing with lots of butter or cream cheese. A nice Greek yogurt thickened with peanut flour. We really liked it! The original recipe is from the June 2015 issue of the Diner News.

It features my baking blend. I will add that recipe below. I really do use my baking blends often. They work better than any flour substitute alone. Plus, it is less expensive to make up your own baking blend rather than buying a commercial blend. The initial cost is there, purchasing specialized ingredients, but they will last a long time, so you will end up saving.

Peanut  Muffins

2 eggs

2 tbsp erythritol / stevia blend

1/2 tsp vanilla

1/4 cup Master Mix (#2)

1/4 cup peanut flour

1 tsp baking powder

2 tbsp MCT or coconut oil

2 tbsp cashew milk

Frosting:

1/4 cup Greek yogurt

1 tbsp peanut flour

1 tbsp erythritol / stevia blend

1/4 tsp vanilla

1 pinch salt

In a medium bowl, beat eggs. Stir in sweetener and vanilla. Add master mix, peanut flour, baking powder, oil, vanilla and salt. Stir until smooth. Add cashew milk one spoon at a time. Fill 4-5 muffin cups with batter. Bake at 350 degrees for 12 minutes.

To make frosting, combine all ingredients. Top cooled  muffins.

Serves 5: 129 calories  2.5 net carbs   10 g fat

This is a great recipe that makes a small batch. Sometimes, you just don't want to overdo. He will be eating a big steak dinner too, so this is just about right to share with our smaller family. Just one son home for Dad's birthday.

Master Baking Mix #2

1 1/2 cup coconut flour

1 1/4 cup oat fiber

3/4 cup almond flour

3/4 cup whey protein powder

1/2 cup flaxmeal

1/4 cup ground psyllium husk

2 tbsp glucomannan

2 tbsp beef gelatin

Combine all ingredients in an air tight container.

18   - 1/4 cup servings  116 calories 2 net g carbs

 This is the mix I use for heartier muffins and breads. It is slightly less expensive than my Mix recipe #1. Either would work if you have one already made up. Now I am off to celebrate his birthday and work on the January edition of the Diner News.

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