Sunday, January 15, 2012

Paleo Mug Muffins

I spent the weekend at my sister's house, and it reminded me that Paleo breakfasts when not in your own kitchen are (at least I think) the trickiest commodity. Not that I had trouble coming up with something to eat, though. Saturday morning I had actually made a spinach salad with mushrooms, pepper, cucumber and a little chicken. This morning I took some leftover steak and cooked it up with two eggs, some avocado and a little fresh salsa.

All delicious and good. I have no issue eating savory food for breakfast, and often when I'm elsewhere I do just fine with some kind of egg-based spread. At home, though, I love to have the option to experiment a bit more. I more often throw together some kind of crazy porridge, with ingredients ranging from pumpkin and flax to shredded coconut and almond butter.

When we got home late morning, I was craving a little something quick and sweet so decided to follow up my eggs with a microwave muffin. I can't say I use my microwave for cooking, or even reheating too much. But I do make the occasional exception for a mug muffin. I love that in five minutes I can take a mish-mosh of ingredients and suddenly have a satisfying, warm "baked good" on which to nosh.

Today I tinkered with coconut, using three different forms to create a jumbo "blueberry muffin." It was a little drier than I'd like (I had to spread on a little grass-fed butter), so I'll have to revisit it and tweak a bit. Since I heated the blueberries the entire time, their juice did spread a bit... perhaps not the prettiest end result, but it really helped infuse the berry taste throughout the muffin.

Blueberry Coconut Mug Muffin

2 tbs. melted coconut oil
2 eggs
handful of blueberries
2 tbs. coconut flour
2 tbs. unsweetened shredded coconut
1/4 cup coconut milk
1/2 tsp. baking powder
1 tsp. cinnamon
a few drops of vanilla stevia
pinch of salt

Combine all ingredients in a greased mug; microwave on high for 3-5 minutes until set.

Last week I came up with a very winning concoction. It has more ingredients and takes a bit more effort (as you have to puree the ingredients), but was a huge hit with not just me but the kids. It also has the added nutritional bonus of pumpkin and spinach, with the decadent flavor of chocolate.

5 Minute Chocolate Vegetable Muffins

2 eggs
2 tbs. milk of choice
handful baby spinach
2 tbs. stevia (or sweetener of choice)
1/4 tsp. vanilla
1/2 cup canned pumpkin
2 tbs. coconut flur
2- 4 almond meal
1/2 teaspoon baking powder
2 tablespoons cocoa powder
handful chocolate chips (optional)

Combine eggs, milk, spinach and sweetener in a blender, mixing until smooth.

Add remaining ingredients and stir well. Pour contents into a greased mug.

Heat on high for five minutes until puffed and firm. 

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