Keto Friendly Blueberry Poppyseed Muffins

8 01 2019

I have a lot of friends who are following a Keto diet and I enjoy finding recipes that will satisfy their requirements and are delicious. For a New Year’s day brunch, I made these blueberry muffins and they were a big hit. In fact, I made regular blueberry muffins as well but the Keto ones were voted the unanimous winners by Keto and non-Keto diners alike. So these are a keeper. They are light and moist and have plenty of blueberries. This makes one dozen muffins.


2 1/2 cups blanched almond flour

1/2 cup Erythritol or Xylitol ( or any of your favorite granulated sweetener)

1 1/2 tsp baking powder

1/4 tsp salt

1 tbsp. poppy seeds

1/3 cup melted butter

1/3 cup unsweetened almond milk

3 large eggs

1/2 tsp vanilla extract (or you can use lemon extract if you prefer)

(If using lemon extract, add a little lemon zest as well)

3/4 cup blueberries

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19 02 2018

Having lived in England a couple times, I had the pleasure of experiencing delicious crumpets with melted butter and honey served with tea – one of life’s little pleasures. I tried to find them in the States but only came up with these bland store-bought ones that did not cut the mustard. So, after a little research and the purchase of some English muffin rings, I decided to make my own. These crumpets are delicious and easy to make. The tricky part is to have the batter at the right consistency so that you get the all-important holes at the top through which the butter and honey can seep. If the batter is too thick then no holes, and too thin will mean too flat. Also the temperature is important so they can cook as long as possible on one side without burning. Traditionally, the crumpets are not flipped so the top is white, but I think it is best to give a flip toward the end just to get a little golden color on top. This is unnecessary however if you are making them ahead to be toasted later. 


1 3/4 cups whole milk, slightly warmed

1 tsp sugar

2 1/4 tsp dry yeast

2 3/4 cup all purpose unbleached flour

1 tsp sea salt

3/4 cup, plus 1 tbsp. slightly warmed water

1/2 tsp baking soda

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Zucchini Nut Muffins

13 10 2016

These are some of the lightest, moistest muffins I have ever had. They are delicious, nutritious and not too sweet. Enjoy.

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Fresh Corn Cornbread

17 08 2016

I had a craving for soup and fresh cornbread having just spent a few weeks in the South. However, I wanted cornbread that was not too dry or crumbly. I had some wonderful steamed breads in South Africa recently and I was hoping to make a cornbread that turned out as moist. I succeeded. This recipe is delicious. It takes a little time to make the fresh corn puree but it is worth it. The key is also baking it in a cast-iron skillet.

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Summer Squash Orange Muffins

4 08 2010
Guess what? More summer squash from my Mom’s garden.  Not only did she send me with the squash but also with this recipe to try. It was a big hit. Kids eating squash – can’t get any better than that. It makes about 16 muffins

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Zucchini Bran Muffins

21 07 2010
My Mom presented me with a huge zucchini from her garden so I knew it was muffin making time. These muffins turned out great and they are healthy and kids will like them. You can substitute oil for the butter.

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Irish Soda Bread

10 03 2010

In honor of St. Patrick’s day, my local bread baker is making Irish Soda Bread. So I was inspired to try it myself. It really is very easy. Irish Soda Bread is similar to an Australian Hamper bread. You use baking soda and baking powder instead of yeast. So it is very quick to put together. This recipe uses whole wheat flour and rolled oats so it is a little healthier than the average white flour variety. Buttermilk seems to be a key ingredient in all Irish Soda Bread recipes. I even had to make a special run to the store to get some. Basically it comes out like a big scone but not as sweet. I served it hot, slathered with butter, to accompany the Butternut Squash and Pear Soup. Read the rest of this entry »

Grinach Bread

11 01 2010

Last night we made this cool looking green spinach garlic bread, inspired by Rachel Ray. We just saw Jim Carrey in the Grinch and so we named it Grinach Bread. Very popular amongst all our guests from teens to adults and even one meat-eater who was a little intimidated by our green way of eating. (I think I really through her for a loop when I sat her down near the kombucha jar with its floating alien fungus staring up at her.)

This version of garlic bread is super colorful and a great way to get extra greens into the pickiest of eaters. Try it, you’ll like it.

Grinach Bread
4 cups baby spinach
1 stick softened unsalted butter (maybe a little more to help it puree in the food processor)
sea salt to taste
4 cloves garlic
1 cup Parmesan cheese (optional)
1 loaf good Italian bread, French batard, or even a sourdough whole wheat.
Puree the spinach with the butter, salt, pepper and garlic in a food processor until smooth. If you like your garlic bread cheesy, add the Parmesan cheese and blend together. Cut the bread in half horizontally. Place the two halves on a baking sheet and spread with butter mixture. Heat in a hot oven until warmed through and then broil last minute to lightly crisp the edges. Slice and serve warm.