My devoted followers, all one of them (Hi Mand!) will have noticed that I haven’t posted in a while. It’s not that I haven’t been cooking and baking and experimenting in the kitchen. In fact, I’ve been cooking and baking up a storm. But my modis operandi has changed significantly, and the posts on this blog will follow suit. It took me a few weeks to come to terms with this change, and so I lost heart for the blog for a little bit. But I am back with renewed vigor and I hope you will join me in my journey.
Here’s the deal. About a month ago, I came to the realization that I am heading down the road to diabetes, if I am not there already. I shall spare you the details but suffice it to say that this was not taken with equanimity. I raged, I moaned, I cursed. I even cried. And then I picked myself up off the kitchen floor, put the wheat flour and sugar to the back of the cupboard, and got crackin’. I’m in the midst of discovering a whole new world of alternative ingredients, and I must confess that it’s rather fun. So my new MO is low-carb, low sugar treats that appeal to everyone, diabetics and non-diabetics alike.
And with this recipe, I believe I hit the jackpot. Mocha is one of my favourite flavour combinations. Before I faced my blood sugar demons, I’d bookmarked a recipe for mocha muffins from that mecca of online recipes, Epicurious.com, but I never got around to trying them. The other day, I decided that I needed to create a tasty baked good to liven up my mornings. And so I grabbed the almond flour and the flax seed meal, a low carb baker’s best friends, and started playing. A little instant coffee, a little cocoa powder, some chopped 72% cacao chocolate, a few eggs and a touch of artificial sweetener and voila, low-carb mocha muffins!
The Results: I am extremely pleased with this recipe! They tasted just how I wanted them to…not too coffee, not too chocolate, just the right balance to create a nice mocha flavour. They are quite filling too, and make a great breakfast treat or a healthy snack. They are not overly sweet, so none of that cupcake-in-disguise junk (although, come to think of it, I could use this recipe to make mocha cupcakes too!). My kids are eating them right now for a snack, and they just got rave reviews.
If they aren’t going to be eaten right away, I suggest storing them in a ziploc bag in the freezer. Almond flour is very moist and these will start to go rancid in a few days. But they are amazing when warmed in the microwave for 30 seconds, the chocolate chunks get all melty and gooey. Delicious!
Mocha Muffins with Chocolate Chunks
1 tablespoon instant coffee granules
¼ cup hot water
1 ½ cup almond flour (you can make your own by grinding almonds until it resembles flour)
½ cup flax seed meal
¼ cup unsweetened cocoa
2 teaspoon baking powder
½ cup butter, melted
3 eggs, lightly beaten
Sweetener equivalent to ½ cup (I used EZ-Sweetz – those of you with no blood sugar issues, feel free to just use ½ cup sugar)
100g Lindt or Ghirardelli high-cacao chocolate bar, chopped
Preheat oven to 350F, and grease 12 cup muffin tin.
Mix coffee granules and hot water and stir to dissolve. Set aside to cool.
In a medium bowl, combine almond flour, flax meal, cocoa and baking powder.
Add melted butter, eggs, coffee and sweetener and stir well to combine. Add in chopped chocolate and mix to distribute throughout batter.
Divide batter between muffin cups. Bake for 12-14 minutes, or until set.
Immediately upon removing from the oven, run sharp knife around outside of each muffin to loosen from pan. Let cool 5-10 minutes, then remove to wire rack and cool completely.
7g total carbs per muffin.