This was a grand experiment. I was looking for a way to make muffins look cuter and I remembered seeing things baked in clean, fresh clay pots, so I rounded up a few mini-sized pots and experimented, using blueberry muffin batter. When they first came out, they looked a little plain, so we jazzed up the pots with a little ribbon tied around the rim and plucked a couple of flowers from the yard to complete the garden theme. You can see that I hedged my bets, baking a few of the muffins in the pots and the rest in a mini muffin silicone baking pan. Now that I have proof of concept, I’ll be able to be a total pothead next time.
Use your favorite muffin mix or muffin recipe and be sure you adjust way down for the size of the pots so you don’t bake them too long. Or use the low arb recipe below.
Ingredients:
- 2 cups Carbquick (or other baking mix)
- 1/2 cup water
- 1/2 cup heavy cream
- 1/2 cup Splenda
- 1 Tbsp. Brown Sugar Diabeti-sweet
- 2 Tbsp. oil
- 1 tsp. baking powder
- 1 beaten egg
- 1/2 cup fresh blueberries (or raspberries, or whatever you’ve got — or leave them out entirely and have a plain muffin, if you prefer)
Directions: Preheat oven to 400 degrees.Beat your egg, then add the rest of the ingredients. Mix well. If the batter is too stiff, add just a little more water. Don’t get it too thin, but your spoon shouldn’t stand straight up. Fold in your blueberries.
Use a medium cookie scoop to spoon batter about 2/3 of the way up the little pot. Place the pots on a baking sheet and insert into the preheated oven. Bake for 12-15 minutes or until golden brown.
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