Lupin Vanilla Muffins w/Raspberry Sorbet || The Keto Kitchen
[RECIPE IN THIS DESCRIPTION] Lupin Vanilla Muffins.
--Miracle Flour was provided to The Keto Kitchen free of charge by Wholesome Provisions--
You can make these without the sorbet. I just fancied doing something a little bit different and wanted to include it in case anyone else wants to try it!
These muffins are in between dense and fluffy, they have a nice hint of vanilla and the slight typical lupin flavor. The raspberry sorbet on top (or to dip them in) is... interesting! It adds a sweeter, slightly tart, frozen element to these lupin muffins. It's a little bit different but it's still quick and tasty!
| The Recipe |
MUFFIN INGREDIENTS:
- 1/2 cup (50g) Almond Flour
- 1/2 cup (50g) Lupin Flour (I used Miracle Flour -
- 1/2 cup Sweetener (I used Erythritol)
- 1 tsp Baking Powder
- 2 Large Eggs
- 1/4 cup (52g) Coconut Oil, soft
- 2 tbsp Cream
- 2 tbsp Water
SORBET INGREDIENTS:
- 4 tsp Soft Cheese (Cream Cheese, Mascarpone, Ricotta)
- 3 tbsp Cream
- 1/2 cup (45g) Frozen Raspberries
- 2 tsp Sweetener (I used Powdered Erythritol)
METHOD:
1. Preheat the oven to 180c/350f. Prepare 9 muffin moulds.
2. In a large bowl, add ALL dry muffin ingredients. Mix to combine. Set aside.
3. In another large bowl, add ALL wet muffin ingredients. Mix well.
4. Add the dry mixture to the wet mixture and combine until you have a thick, well mixed batter.
5. Place the batter in your prepared muffin moulds and bake for 18-20 minutes, or until firm and golden brown. Remove from the oven and leave to cool.
6. OPTIONAL: Whilst cooling, make the sorbet by combining ALL ingredients in a blender. Once the muffins are cool, either dollop the sorbet on top or dip your muffins in it!
Please note, all macros are calculated with My Fitness Pal and may vary based on ingredients used.
THESE DO NOT INCLUDE THE SORBET, CHECK BELOW THE MAIN MACROS FOR THE SORBET.
Serves 9:
Per Muffin:
Calories: 127kcal
Fat: 11g
Protein: 5g
Net Carbs: 1g
(Sorbet Macros Per Muffin: 90kcal / 3g Fat / 0g Protein / 0.2g Net Carbs)
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The Process
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MAKING MY DAD'S BIRTHDAY CAKE | Lemon Raspberry Cheesecake l RECIPE
Make my dad's birthday cake with me! He requested a lemon raspberry no-bake cheesecake with a super special topping! FULL RECIPE AND LINKS BELOW! xx
INGREDIENTS
Cheesecake Base:
400g lemon oreo cookies
130g unsalted butter, melted
Filling:
800g cream cheese, room temperature
160g granulated sugar
800ml whipping cream
½ cup lemon juice
1 tsp vanilla extract
zest from 2 lemons
4 tsp powdered gelatin
5 tbsp water
2 cup fresh raspberries, roughly crushed
½ cup raspberry jam
1 cup lemon curd
DIRECTIONS
Make the cheesecake base:
1. Place the lemon oreos in a food processor and pulse until they resemble a fine crumb.
2. Pour into a bowl, add the melted butter and stir until fully combined.
3. Press into the base of a 9-inch round springform pan. Place in the fridge while you make the filling.
Make the cheesecake filling:
1. Beat the cream cheese with an electric mixer until smooth. Add the sugar and mix to combine.
2. Add the whipping cream, lemon juice, vanilla extract and lemon zest and mix until combined.
3. Combine the gelatin and water in a small bowl and microwave for 30 seconds, or until the gelatin has fully melted. Add this to the cheesecake mixture and mix well until combined.
4. In a separate bowl, combine the fresh raspberries and raspberry jam.
5. Pour into the springform pan, placing dollops of lemon curd and raspberry jam mixture throughout the batter and gently swirling. Smooth the surface. Place in the fridge overnight, or until firm.
6. Run a warm dishcloth around the sides of the pan and a sharp knife around the inside walls of the pan. Slide the pan off the cake, garnish with extra raspberries and enjoy!
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Chocolate Cake In Pressure Cooker - Without Oven Cake Recipe - Chocolate Cake Recipe by HUMA
PURCHASE ORGANIC & 100 % PURE HAIR OIL ????
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Qirat and Anaya Funny Vlogs:
Learn how to make Chocolate Cake In Pressure Cooker at home with step by step easy recipe video. If you have fear of making cake in pressure cooker, then this video will be so helpful for you. Using this method you can bake any type of cake like, red velvet, vanilla and many more. Believe me cake was so yummy and super moist inside. A must try recipe. Chocolate cake in Pressure Cooker.
CHOCOLATE FROSTING RECIPE LINK HERE:
Ingredients for Chocolate Cake in Pressure Cooker:
½ cup plus 6 tbsps. All-purpose flour
1 cup caster sugar or granulated
6 tbsp. cocoa powder
½ tsp salt
½ tsp baking soda
½ tsp baking powder
½ tsp instant coffee (optional)
½ cup milk full fat
½ cup hot water
¼ cup veg or canola oil
1 egg
1 tsp vanilla extract/essence
To assemble:
Chocolate frosting
Sugar syrup
Method:
1.Remove weight and filter from the lid of pressure cooker.
2.Place the pressure cooker on stove top, add 1 cup of salt, place some steel bowl or heat proof pot, cover and preheat on medium flame for 5 minutes. Then turn the flame on low.
3.In a bowl, sift together, flour, cocoa, salt, baking soda and baking powder. Mix to combine.
4.Heat ½ cup of water in microwave for 40 seconds, add coffee and stir to dissolve. Set this aside.
5.Into the dry ingredients, add egg, milk, vanilla extract and hot coffee water. Beat on slow speed for 1 minute or until everything is well combined.
6.Pour this mixture into a greased and lined pan. Tap to remove air bubbles.
7.Carefully place this batter into pressure cooker.
8.Cover and bake on medium flame for 5 minutes.
9.Then bake for 35-40 minutes on low flame.
10.After 35 minutes insert toothpick if comes out clean cake is done. If it is not done bake 10-15 more.
11.After 5 minutes, remove the cake from the pressure cooker, and let it stand for about 10 minutes to cool.
12.Frost it with chocolate frosting.
13.Enjoy. Good Luck!
NOTES:
For electric stove bake for 50-60 minutes on low flame.
For gas stove bake for 30-35 minutes on low flame.
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**DISCLAIMER**
All the information in this cooking channel is for educational purpose only. Recipes, tips and tricks is for informational purpose only. These recipes are not intended as medical advice, diagnosis or prescription. If you have any medical condition, please consult your doctor before trying any new diet. I am not responsible for anything.
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Chef Anna Olson bakes her amazing Blackberry White Chocolate Charlotte and teaches you how to make it at home! Follow along with the recipe below
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This recipe is too long to post in the description so you will have to head to the official Food Network page to get it!
Enjoy, and have fun baking!
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Amalfi Lemon Cake | Jamie Oliver & Gennaro Contaldo
It's full blown Italian fun in the studio today as the one and only Gennaro Contaldo shows us his beautiful Amalfi lemon cake. Theres no doubt about it, this is as lemony and as delicious as it comes!
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