Crumbly Keto Strawberry Rhubarb Muffins Recipes

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STRAWBERRY-RHUBARB CRUMBLE MUFFINS



Strawberry-Rhubarb Crumble Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 17

3/4 cup rolled oats
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into pieces
1 cup 1/2-inch pieces rhubarb (1 stalk)
2/3 cup chopped strawberries
3/4 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup milk
6 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon fresh lemon juice
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Make the topping: Mix the oats, brown sugar, flour and salt in a small bowl. Add the butter and work it in with your fingers until the mixture comes together in clumps; set aside.
  • Make the muffins: Toss the rhubarb and strawberries in a small bowl with 1 tablespoon granulated sugar; set aside. Whisk the flour, remaining 3/4 cup granulated sugar, the baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs to the well and gently whisk. Stir in the milk, melted butter and lemon juice until just combined with small bits of flour remaining. Stir in the rhubarb-strawberry mixture.
  • Divide the batter among the muffin cups, filling them most of the way. Top with the crumb mixture. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners' sugar.

CRUMBLY KETO STRAWBERRY RHUBARB MUFFINS



Crumbly Keto Strawberry Rhubarb Muffins image

Sometimes you just want to absent mindedly pick at your muffin taking little pieces at a time. This is a great crumbly muffin for those following low carb or keto lifestyle

Provided by downtonabbeycooks

Categories     Breakfast     Brunch     Snack

Time 40m

Number Of Ingredients 12

3 cups almond flour
1/2 cup coconut flour
1 can coconut milk (make your own recipe below)
1/2 cup almond milk (enough to moisten the batter)
3 large eggs
1/3 cup unsalted butter
5 tbsp. coconut oil
1/2 cup Stevia (or othe sugar free sweeteners)
2 tsp. baking powder
1.5 cups rhubarb (chopped)
3/4 cup strawberries (chopped)
2 tsp cinnamon

Steps:

  • Melt butter and coconut oil together. Whisk the eggs together in a separate bowl, Add the all other ingredients into the mixing bowl with eggs and mix until well combined.
  • Preheat the oven to 350F. Use an ice cream scoop to portion into prepared muffin tin. Sprinkle with additional cinnamon.
  • Bake for 25-30 minutes until they are golden brown and toothpick comes out clean.

Nutrition Facts : Calories 133 kcal, Carbohydrate 13 g, Protein 3 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 28 mg, Sodium 110 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 0.4 g, ServingSize 1 serving

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