COCONUT PINEAPPLE MUFFINS
The pineapple makes these
muffins! If you have the carb allowance,
add a little more, but dice it finely. These were delicious muffins - great with a cup of tea or coffee in the morning! Mmmm...muffins!
11/2 tsp baking powder (7 mL)
1/2 tsp baking soda (2 mL)
1/2 tsp salt (2 mL)
2 eggs
1/4 cup granulated erythritol (60 mL)
1 tsp vanilla extract (5
mL)
14 fl. oz can unsweetened coconut milk (414
mL)
2/3 cup
finely desiccated, unsweetened coconut (125 mL)
2/3 cup
finely diced pineapple, (150 mL)
from canned pineapple in juice, drained
Preheat oven to 350°F (180°C). In large
bowl, combine Gluten-Free Bake Mix, baking powder, baking soda and salt. In food processor, process eggs, liquid
sweetener, erythritol and vanilla extract.
Add half coconut milk and dry ingredients; process briefly. Add remainder of coconut milk and process
until the batter thickens up. Stir in 1/2 cup (125 mL) coconut and all the pineapple.
Scoop batter into 12 greased
muffin cups. Sprinkle batter with
remaining coconut or keep it to sprinkle on the baked muffins. Bake 35 minutes. Cover lightly with foil during the last 10
minutes.
Helpful Hints: The longer
baking time is due to the high moisture content. No other fat is required thanks to the
coconut milk.
Yield: 12 servings
1
serving
215.3
calories
5.5
g protein
18.0
g fat
6.8
g carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
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