Blueberry Pancake mini muffins

Hello!

I think you realize that my son is crazy for blueberries... lol... it's true. This is the only flavor he wants to eat. Then here goes the mom to vary the muffin types (which he loves too)! So today I bring you an option of breakfast, the afternoon snack that can be frozen and it gives a super help on the day-to-day rush without leaving aside the flavor and health!

Blueberry Pancake mini muffins

Here is a suggestion of how I served the muffins: natural yogurt with homemade jelly of strawberries and sliced apples

What now? Do you want to learn how to make this delicious muffin and make that quick snack a little different and very healthy? Have a look:

Ingredients

1 cup wheat flour;

1/2 cup oatmeal;

1/2 tablespoon baking powder;

1/2 tablespoon brown sugar;

A bit of salt;

1 cup of milk;

1/2 tablespoon of vinegar;

1 large egg;

1/2 tablespoon vanilla extract (preferably homemade);

2 tablespoons coconut oil (or butter melted);

Blueberries (2 to 4 each mold)

Preparation

1. Preheat the oven to 200ºC;

2. Mix the dry ingredients: flour, baking powder, sugar and salt. Set aside;

3. Add the milk and vinegar, stir and let stand for about 5 minutes;

4. In the same bowl of milk and vinegar mix the egg, oil and vanilla;

5. Combine the dry and wet ingredients, if the dough is too thick add half a cup of milk;

6. Grease the molds of mini muffins with butter/oil and flour and fill them with the dough slightly more than half the mold. I did not need to grease because I use silicone mold, it's easier to unmold the muffins and wash;

7. Add the blueberries to the dough with 2 to 4 "balls" per dough and bake for 15-20 minutes until golden brown.

8. Allow to cool down a little (about 5 minutes) before unmolding, serve hot! Hummmmmmm

COMMENTS:

* This is my version of this recipe;

* Although it contains just a little bit of sugar, this recipe is recommended only for over 12 months babies because of cow milk and white flour. Unfortunately you have to put it to keep the muffins fluffy and light...

Blueberry Muffins

Hello!

Today I've come to share a very tasty, healthy and nutritious alternative for kids lunchbox, workers who enjoys a nice snacks option:

Blueberry Muffin !!!

This picture is an example of how I served the muffins (made mini version) with half cream cheese and Edam cheese sandwich, fruit salad of banana, apple and papaya cubes. Totally rocks !!!

So, would you like to try baking too? Grab the recipe:

Ingredients

*** Makes around 10 muffins standard size or 20 to 22 minimuffins

2 cups almond flour (or ground almonds)

1/2 cup tapioca flour (or not genetically modified corn starch)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup sugar (I used brown)

1/4 cup melted butter

1 vanilla bean (or 1 and 1/2 teaspoon vanilla extract)

3 large eggs, at room temperature

1/2 cup milk (I used whole cow milk, but can be others 'milks' such as almond or oat is super yummy!)

1 cup blueberries (I used frozen, if using fresh can put 1 and 1/2 cup)

Preparation

1. If you have the habit of keeping eggs and / or butter in the fridge (like me) the first step is to remove them and put in a dry and cool place a few hours before preparing these yummy sweets;

2. When starting to make the recipe, begin preheating the oven to 180 ° C, prepare the muffin cups (or mini-muffins in my case), if you're using those paper layers or need greasing ... now is the time!

3. In a bowl, combine the almond flour, tapioca starch, baking soda, baking powder and salt. Mix well with a fork or whisk and see if there was any lump of flour;

4. In a separate bowl, mix the melted butter (cold) and the eggs until very smooth (it takes about 5 minutes hand beating);

5. Add the vanilla bean (or extract) on this egg mixture mixing well;

6. Add the "dry" (flour) into "wet" (eggs, butter and vanilla), stir only enough to be combined, add the milk and mix until get a cream consistency;

7. Add the blueberries, make gentle and light movements to mix them to the dough, if you do it too quickly will break the fruits peel and your muffins will be purple, which is not the intention. So, go easy with in this mix!

8. With a spoon fill the muffin molds with the dough and to bake for 25 to 30 minutes (or more or less than that, it depends on your oven). When they are beautiful, golden and with a very good smell it'll be ready !!!

This is my 'mission controller' with his mouth full of blueberry muffins that he asked so much !!!

COMMENTS:

* This is my version of the recipe here from the Alyssa's website (American) Everyday Maven !

* In the original recipe, she puts some almonds slices I did not put because I forgot it but feel free to use it or what else you want as chopped nuts, chia seeds that will give a special crunchy!

* This recipe although not contain gluten, is made with nuts base and this can be very allergenic to babies, then the recommendation is to offer from 18 months + . It was when I offered to David and was very well accepted!

And now that's it!

I hope you enjoyed this recipe, give some work to find the ingredients (cause "do it" properly is super simple) but when it's done super worth it!

If you make this recipe or have some doubt, send me an email (danicorrado@gmail.com) and let's talk!

Ohhh and if you liked this post please give your like, comment, subscribe my blog, share on your facebook, twitter and other social media you want. This interaction, this feedback is super important, makes all the difference in my work and how I can get better and better !!!

Warm regards,

Dani

Tapioca Roll

Hello!

A few afternoons ago I had a will to eat a salty snack, that was fast and very light (I'm doing nutritional re-education, I've lost over 12kg, it's not a good idea to have a super fat chocolate cake just because it was a rainy afternoon and I was on a moving to eat something...).

Then I opened my cupboard and the fridge, grabbed a few things, mixed in a bowl and the result was a super lightweight roll, soft and very, very tasty!!!

My... Tapioca Roll!!! 

And the Ingredients are...

2 large eggs

1 tablespoon of chia seeds

2 tablespoons cream cheese

(Can change for cottage cheese)

4 tablespoons tapioca gum

(If you don't find this kind of gum, just hydrate tapioca flour)

1 cup of tapioca flour

That's all, folks! This was my Method:

It really didn't need a step-by-step, after all it's just mix it all the ingredients, but I like very much my job, then follows:

1. In a bowl place the eggs and mix until blended;

2. Add the chia seeds, let stand for about 5 minutes;

(So ​​the seeds will hydrate and sustain the roll)

3. Add the cream cheese and mix until smooth;

(My cream cheese wasn't "that cream" then I needed a few extra minutes stirring to dissolve and incorporate well with the other ingredients. If this happens to you don't give up, keep stirring that all will be fine!)

4. Add the tapioca gum, mix, the tapioca flour and mix;

5. When everything is smooth like a pancake dough is ready to put in molds (I used mini cupcake but I believe that will worth with any mold) and bake;

6. It takes 30 minutes at 180 degrees, but my oven is very hard to maintain the temperature, so I recommend you to keep an eye out! When they are grown and golden is ready!!!

The chia seeds give texture, the tapioca flour gives this beautiful color and the cream cheese give us a taste that remind the famous brazilian cheese roll (far away, to be clear huh...) Lol

And now really that's all folks!

xoxo

If you liked this post I ask you to like it, comment, share on your facebook, twitter and other social media you want. This interaction, this feedback is super important to me, makes all the difference in my work and how I can get better!!!