It’s 4:30am and my daughter is up coughing and has a fever. I guess the flu finally hit our house. Great!!!! Who’s turn is it next. Anyhow since I’m up I want to share what I baked for the first time yesterday.
I found this recipe on About.com and changed the raspberries to blueberries. These are amazing, but they stuck to my nonstick pan even though I buttered the pan too. For my next batch I’m going to use paper liners. Or I could buy silicone muffin pans.
3 eggs (room temperature – important)
1/3 cup coconut flour
¼ cup melted butter
½ teaspoon vanilla
¼ teaspoon salt
¼ cup splenda
½ teaspoon baking powder
2-5 Tablespoons water (see below)
½ cup blueberries or raspberries
Heat oven to 375° F. Prepare pan with a generous amount of butter. This recipe makes six “regular”-sized muffins.
Beat the eggs until whites and yolks are well-mixed.
Stream in the butter while continuing to whisk.
Add salt and vanilla and mix until combined.
Mix the remaining dry ingredients, coconut flour, baking soda, and splenda.
Mix the dry and wet ingredients together.
Now you will whisk in water, one tablespoon at a time.
The coconut flour will absorb the liquid from the wet ingredients like crazy.
You want to get it to a consistency that will hold up the berries, but not be too thick. I usually end up using about 4 Tablespoons of water.Gently mix in the berries and divide among 6 muffin cups.
Bake for about 15 to 18 minutes, or until just turning golden on top.
Each muffin has
2 grams effective carbohydrate
3.5 grams fiber
4 grams protein