UPDATE: I made this yesterday as my son, Jonathan, came home for a visit. He loved them and they only lasted a few hours. As I suspected, the recipe below as typed is perfect! Forget the Helpful Hints. This is a super muffin!
The muffin in the foreground was the one I made last night. It used 3 eggs and there was too much liquid in the muffin (close to 2/3 cup) - hence a bit misshapen and they look more moist. The other muffins I made this morning and they used 2 eggs and 1/2 cup milk. The result was not as tasty as the one the night before. It was a bit drier and the texture was not as nice - even although they probably look nicer in the pic. My conclusion was: use 3 eggs rather (this was adding an extra egg to the original recipe) and reduce the liquid requirements. I don't even need to retest the recipe as I'm almost positive as to the outcome (I covered myself in the Helpful Hints, just in case) - so find the revised recipe below. Lovely muffin this by the way, no problem there. I like them without any butter - just as is. The baking is nicer with an extra egg due to the fact that coconut flour requires more eggs in baking.
The muffin in the foreground was the one I made last night. It used 3 eggs and there was too much liquid in the muffin (close to 2/3 cup) - hence a bit misshapen and they look more moist. The other muffins I made this morning and they used 2 eggs and 1/2 cup milk. The result was not as tasty as the one the night before. It was a bit drier and the texture was not as nice - even although they probably look nicer in the pic. My conclusion was: use 3 eggs rather (this was adding an extra egg to the original recipe) and reduce the liquid requirements. I don't even need to retest the recipe as I'm almost positive as to the outcome (I covered myself in the Helpful Hints, just in case) - so find the revised recipe below. Lovely muffin this by the way, no problem there. I like them without any butter - just as is. The baking is nicer with an extra egg due to the fact that coconut flour requires more eggs in baking.
BLUEBERRY MUFFINS
This is a lovely blueberry muffin. It is based on my Blueberry Muffin recipe
from Splendid Desserts, my very first cookbook that I wrote at the age of 35.
13/4
cups Gluten-Free Bake Mix, (425
mL)
page___(1/2 tsp
(2 mL) xanthan gum)
1 tbsp baking powder (15
mL)
1/2 tsp Morton® Lite salt (2 mL)
3 tbsp butter (45 mL)
3 eggs
Liquid sucralose to equal 1/2 cup (125 mL)
SPLENDA® Granular (125 mL)
1/3 cup
Hood Calorie Countdown (75 mL)
Milk, OR Carolyn’s Milk, page___
1/4 cup granulated erythritol (60 mL)
1 tsp vanilla extract (5
mL)
3/4 cup
frozen unsweetened blueberries, (175 mL)
OR fresh blueberries
Preheat oven to 375°F (190°C).
In medium bowl,
combine Gluten-Free Bake Mix, page___, baking powder and light salt. In food processor, process butter and
eggs. Add liquid sucralose, OR SPLENDA® Granular, Hood Calorie Countdown Milk, OR Carolyn’s
milk, page___, erythritol and vanilla extract.
Add dry ingredients and process until thickened. Stir in blueberries.
Pour batter into
greased muffin pan. Bake 20 minutes or
until a knife inserted in muffin comes out clean.
Yield: 9 muffins
1 muffin
170.5
calories
6.1
g protein
12.8
g fat
6.4
g carbs