Keto Microwave Blueberry Muffin#SundayFunday

This Keto Blueberry Muffin fits perfectly into that sweet spot for a sweet craving. It makes a perfect muffin for quick breakfast or dessert.This muffin is moist, topped it with whipped cream and you have a delicious dessert.
It’s no dissimilar to a mug cake (it is, in fact, a mug cake) and you can make this in your oven or microwave.

Serves 1
Ingredients
30 grams Almond Flour
½ Teaspoon Baking Powder
1 Egg
15 Grams Butter - melted
2 Teaspoons Keto Sweetener
½ Teaspoon Vanilla Extract
¼ Teaspoon Cinnamon powder
8 Blueberries
Method 

In a bowl, add in the melted butter (or microwave for 15 seconds to melt it), your Keto sweetener , vanilla extract, egg and give it all a good mix till well combined.

Now add your dry ingredients to the bowl - the almond flour, baking powder and cinnamon powder and mix well.

Add in the blueberries and gently fold through the mixture.

Grease an oven-proof ramekin with butter and pour in the batter.   Microwave on high for 90 seconds. If a toothpick poked through the center comes out with a few crumbs, or clean, your muffin is done.

Serve warm or chilled, depending on your preference with a few blueberries for garnishing.  

Enjoy!!

Nutrition Info (Per serving)Calories: 368
Net Carbs: 3g
Total Carbs: 6g
Fiber: 3g

Labels: Single Serving, Keto, Low Carb, Microwave, Muffins, Blueberry, Healthy, Sugar Free, Diabetic Friendly, Almond Flour, Sunday Funday, Gluten Free, International CuisineFor Sunday Funday we are celebrating National Blueberry Month, see some of the recipes below.

Asian Sweet and Spicy Salmon with Blueberry/Pineapple Salsa by A Day in the Life on the Farm
Blueberry Cactus Bread by Amy’s Cooking Adventures
Blueberry Pecan Rugelach by Karen's Kitchen Stories
Keto Microwave Blueberry Muffin by Sneha's Recipe
Pickled Blueberries by Culinary Cam  

Food Lust People Love: Sparkling Blueberry Cocktail

Navratan Chivda#Alphabet Challenge

A combination of dried nuts blended with murmura, beaten rice, nylon sabudana and makhana, tasty and crunchy chivda.  A perfect accompaniment for tea and coffee or as an healthy and nutritious evening snack.

1 Cup = 250 Ml
Makes 1900 Grams
Ingredients
1 Cup (250 Grams) Nylon Sabudana
2½ Cups (200 Grams) Chivda Cornflakes
4 Cups Makhana / Foxnuts
2 Cups Poha
6 Cups Murmura / Puffed Rice
½ Cup Sliced Dried Coconut
¾ Cup Golden Raisins
¾ Cup Almonds
¾ Cup Cashewnuts
¾ Cup Dalia / Chutney Chana
1½ Cups Raw Peanuts
1 Cup Packed Curry Leaves
For The Tadka
4 Green Chillies - chopped
4 Dried Red chillies - deseeded & chopped
1 Teaspoons Pink Himalayan Salt
1 Teaspoon Kala Namak
2 Teaspoons Granulated Sugar
2 Teaspoons Sugar - powdered
2 Teaspoons Turmeric Powder
2 Teaspoons Red Chilly Powder
3 Tablespoons Oil

Method

In a large pan in batches dry roast the murmura /puffed rice till they are hot to touch. Keep aside in a large bowl.

In a same pan heat 2 tablespoon oil and fry the makhana/foxnuts on medium low flame till they are lightly toasted. Remove this in the bowl to the puffed rice.

Now in deep frying pan heat oil on medium high flame , when hot first fry the curry leaves till they are crispy. Remove and keep aside in an absorbent tissue paper.
Then add ¼ of the nylon sabudana in the oil and on high flame fry till they puffed (I fried each item in 4 batches ) remove them with a strainer and keep them on a kitchen towel to absorb any excess oil. In the same way fry the poha, cornflakes, keep all these on absorbent paper towels.

Then fry each nut separately, raisins, chutney chana, raw peanuts etc.
Crush the curry leaves and mix it well with the puffed rice.

Now mix all ingredients well. Since I did not have a big / super big bowl I divided theses in 4 parts and keep them in four bowls.

For The Tadka
In a small bowl mix all the salt, sugar and dry spices. 
I made the above quantity tadka 4 times. Each time added the same quantity of oil and spices, salt etc.

Heat oil in pan add the mustard seeds when they splutter add the green chillies and saute till they turn cripsy, then add in chopped dried red chillies and saute for a minute. Switch off the flame add in the dry spice mix and mix it well. Add this to one bowl of the navratan chivda and mix well taste for salt and sugar adjust according to your taste. Like wise I made 3 more times the tadka and mixed it with the other bowls of navratan chivda. 

Store in an airtight container this will remain good for 2 months, Enjoy!!

Labels: Chivda, Alphabet Challenge, Festival Sweets, Healthy snacks, Indian
Check here other Chivda recipes
Bhajke Pohe Chivda
Bhadang (Puffed Rice Chivda 

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