My Excellent Choices

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germ_guardian

jar_opener

tooth_and_gums_tonic

battery_backup

leftovers

ginger_snaps

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clip-on-reading-glasses

coq10

deep_tissue_massage_gun

fortune_cookies

non-contact-thermometers

snack-tables

xylitol-sweetener

botanical_disinfectant

cast_iron_skillet

House Surge Protection

instant_pot

prime_video

signal-2024-07-15-111101_002

roku_streaming_stick

Theives_toothpaste

womens_rucksack

EGO-Blower

Phone Wallet

electronic_pulse_massager

Spicewalla

Sous Vide Roast

Progressive-Readers

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Samsung-4TB-External

Chair-Feet

Sanitizer

cupcakes

EGO-Chainsaw

Air Fryer

Anova Sous Vide

Powerhead system

Refresh

brush cutter attachment

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signal-2024-08-05-095549

Ozone Generator

Sled

Battery Powered Siphon Pump

This recipe started out as an almond flour recipe for Keto Chocolate Muffins, but we quickly modified it when I became concerned about the high oxalate content of almonds. A combination of coconut flour and oat flour is a perfect alternative, and these muffins have a nice “chocolate cake” texture and taste. (I’ll leave the possibilities of frosting up to you!)

#1: Assemble these utensils.

Utensils:

• 4 quart/16 Cup (or larger) mixing Bowl (For Dry Ingredients)
• 4 Cup (or larger) mixing bowl (For Melted Butter & Wet Ingredients)
• 2 Cup Measuring Cup (For eggs)
• 1 Cup Measuring Cup (For Applesauce)
• 1/2, 1/3 and 1 Cup Measuring Cups (For Dry Ingredients)

• 1 Tsp. (teaspoon) Measuring Spoon 
• 1 Large Mixing Spoon (For Final Mixture and Measuring batter into muffin cups)
• Muffin Pans for up to 24 Muffins and these (Paid Ad) reusable silicon muffin cups!

#2: Add one dry ingredient at a time in this order to the mixing bowl, and thoroughly mix with whisk each time an ingredient is added.

Dry Ingredients:

• 1 Tsp. baking powder
• 1 Tsp. baking soda
• 1/2 cup (8 Tbsp.) unsweetened cocoa
• 1/2 cup Xylitol Sweetener (Paid Ad)
• 1/3 cup oatmeal flour
• 1 cup coconut flour
• 1 cup semi-sweet Chocolate chips

(Approximately 4 Cups Dry Ingredients)

Fruit & Chocolate Ingredient:

• 24 Diced Sweet Cherries

(* Try this: Use the NutriBullet To Quickly dice the sweet cherries! *)

#3: Melt Butter in microwave. Do not Overheat.
#4: Add and mix one wet Ingredient at a time in order to the 4-cup mixing bowl in this order.
#5: Confirm mixture temperature has cooled before adding eggs.

Wet Ingredients:

• 1/2 cup melted butter (8 Tbsp.)
• 3/4 cup applesauce
• Diced Sweet Cherries
• 6 eggs

(Approximately 4 Cups Liquid Ingredients)

#6: Combine and thoroughly mix the wet and dry ingredients. 
#7: Scoop into reusable muffin pans lined with the reusable silicon baking cups (above). Makes about 19 Standard size muffins.
#8: Bake at 325 degrees convection (350 Conventional) for 18 minutes.

(Approximately 8 Cups combined Ingredients)

Can’t wait to tell you more…

Our nutribullet blender got a real workout these last couple of weeks. You may have yet to experience the discomfort of wisdom teeth removal or a similar jaw stretching procedure. If that is so, get a nutribullet before you need it!

This fast, powerful and easy to clean blender turns raw and cooked vegetables, fruits and cooked lean meats with broth into an instant and comforting meal for those “after the dentist” recovery days.

This is not a juicer. you could add a little extra water and strain after blending, but many people appreciate the fiber left after completely and quickly reducing a sliced peach or apple to applesauce.

Now that this is in the front of our kitchen “gadget shelf”, I’ll be using this blender to mix the liquid ingredients for our blueberry and corn muffins.

The nutribullet has a couple of models. There is a standard model and a higher wattage model for those who want “more power”.

If you enjoyed our recipe for Blueberry Muffins, you should try these cornbread muffins. These cornbread muffins are an excellent accompaniment to a hearty meal like roast beef & potatoes, or soup. (Be sure to save this recipe for cooler weather!)

We took a starter recipe for the blueberry muffins and these cornbread muffins and made a couple of changes to each. First, we substitute “1 for 1” our preferred “no sugar sweetener” (Xylitol) in place of brown sugar. We also substitute a powered milk & water instead of fresh milk. Then we make a similar substitute with gluten-free flour. (Click the “Paid Link” above, or this one, to find the original recipe on the back of “Brinser’s Best Yellow Corn Meal“).

Finally, we increase the recipe to make up to 36 muffins at a time. After eating a couple of these delicious muffins right out of the oven, we then placed the rest on parchment paper, freeze and then store in a resealable freezer bag.

To reheat, we just place on a microwave-safe plate with a damp paper towel on top and select “HIGH” for thirty seconds. Perfect! (Click the “paid ad” ingredient links below to see EXACTLY what brands we buy.)

Our Own Cornbread Muffin Recipe

#1: Assemble these utensils.

Utensils:

• 4 quart/16 Cup (or larger) mixing Bowl (For Dry Ingredients)
• 6 Cup (or larger) mixing bowl (For Wet Ingredients)
• 4 Cup Measuring Cup (For Water)
• 2 Cup Measuring Cup (For Butter)
• 1/2 and 1 Cup Measuring Cups (For Dry Ingredients & Milk Powder Optional: 8 Tbsp = 1/2 Cup)

• 1 Tbsp. (tablespoon) Measuring Spoon 
• 1 Large Mixing Spoon (For Final Mixture and Measuring batter into muffin cups)
• Muffin Pans for up to 36 Muffins and these (Paid Ad) reusable silicon muffin cups!

#2: Add one dry ingredient at a time in this order to the mixing bowl, and thoroughly mix with whisk each time an ingredient is added.

Dry Ingredients:

• 1 Tbsp. baking powder
• 1 Tbsp. baking soda
• 1/2 cup (8 Tbsp.) milk powder (Paid Ad)
• 2 cups Xylitol Sweetener (Paid Ad)
• 3 cups gluten free flour (Paid Ad)
• 3 cups Corn Meal (Paid Ad)

(Approximately 8 1/2 Cups Dry Ingredients)

#3: Melt Butter in microwave. Do not Overheat.
#4: Add and mix one wet Ingredient at a time in order to the 6-cup mixing bowl in this order.
#5: Confirm mixture temperature has cooled before adding eggs.

Wet Ingredients:

• 1 cup melted butter (16 Tbsp.)
• 2 1/2 cups cold water
• 4 eggs

(Approximately 4 Cups Liquid Ingredients)

#6: Combine and thoroughly mix the wet and dry ingredients. 
#7: Scoop into reusable muffin pans lined with the reusable silicon baking cups (above). Makes about 36 Standard size muffins.
#8: Bake at 325 degrees convection (350 Conventional) for 25 minutes.

(Approximately 13 Cups combined Ingredients)

These are great for special occasions or just to have on hand for morning breakfast and coffee. They keep well in the freezer and re-heat in just seconds. The recipe is forgiving if you have just a tad more or less of the large bulk ingredients, but you may produce fewer or more than the 36 “standard” muffins that we usually make.

Our starting point was this recipe: Blueberry Oatmeal Flax Muffins — Dr. Karen Wallace, ND | Dartmouth, Nova Scotia (drkarenwallace.com)

Then we made our own improvements as we experimented. Finally, we doubled the recipe to make up to 36 muffins at a time. After eating a couple of these delicious muffins right out of the oven, we then placed the rest on parchment paper, freeze and then store in a resealable freezer bag.

To reheat, we just place on a microwave-safe plate with a damp paper towel on top and select “HIGH” for thirty seconds. Perfect! (Click the “paid ad” ingredient links below to see EXACTLY what brands we buy.)

What’s next? experimenting with other fruits and flavored extracts for the batter. If you like these muffins as much as our family does, please bookmark this page and share it! (Also, check out our recipe for Cornbread Muffins.)

Our Own Fruit Muffin Recipe

#1: Assemble these utensils.

Utensils:

• 4 quart/16 Cup (or larger) mixing Bowl (For Dry Ingredients)
• 4 Cup (or larger) Measuring Cup (For Wet Ingredients)
• 2 Cup Measuring Cup (For Water or Buttermilk – your choice!)
• ¼ Cup Measuring Cup (Optional: 4 Tbsp = ¼ Cup)

• 1 Tbsp. (tablespoon) Measuring Spoon 
• ½ tsp. (teaspoon) Measuring Spoon
• 1 tsp. (teaspoon) Measuring Spoon (Optional: 2 x ½ tsp = 1 tsp)
• 1 Large Mixing Spoon (For Final Mixture and Measuring batter into muffin cups)
• Muffin Pans for up to 36 Muffins and these (Paid Ad) reusable silicon muffin cups!

#2: Add one dry ingredient at a time in this order to the mixing bowl, and thoroughly mix with whisk each time an ingredient is added.

Dry Ingredients:

• 1 tsp. salt (can be omitted)
• 1.5 tsp. baking soda
• 2 tsp. baking powder
• 1/4 cup (4 Tbsp.) buttermilk powder (Paid Ad)
• 1 cup Xylitol Sweetener (Paid Ad)
• 1 cup ground flax seed meal (Paid Ad)
• 2 cups gluten free flour (Paid Ad)
• 2 cups rolled oats (Paid Ad)

(Approximately 6 ¼ Cups Dry Ingredients)

#3: Add this fruit to the dry ingredients and thoroughly mix.

Fruit Ingredient:

• 2 pints of whole blueberries, diced peaches, cherries, cranberries, apples, or other fruit (Preferably frozen – sized like whole blueberries)

(Approximately 4 Cups Fruit)

#4: Melt Butter in microwave. Do not Overheat.
#5: Add and mix one wet Ingredient at a time in order to the 4-cup measuring cup in this order.
#6: Confirm mixture temperature has cooled before adding eggs.

Wet Ingredients:

• 2/3 cup melted butter (11 Tbsp.)
• 1 3/4 cup cold water
• 1 cup unsweetened refrigerated applesauce (Paid Ad)
• 2 eggs
• 2 Tbsp. Lemon Extract (Paid Ad)
  (Use Lemon Extract with blueberries. Other extracts to compliment other fruit fillings)

(Approximately 4 Cups Liquid Ingredients)

#7: Combine and thoroughly mix the wet and dry ingredients. 
#8: Scoop into reusable muffin pans lined with the reusable silicon baking cups (above). Makes about 36 Standard size muffins.
#9: Bake at 350 degrees convection (375 Conventional) for 20 minutes.

#10: Remove One Muffin and Enjoy!