VANILLA PEAR MUFFINS (SEE BLUEBERRY MUFFIN VARIATION BELOW)
A delicious muffin with a
tender, cake-like texture. Try all the variations! I knew my vanilla pear muffin batter would make a great blueberry muffin and I was correct! One or two slight changes and a beautiful new recipe was born. Blueberry muffins are possibly one of the most popular muffins. Blueberries are a great choice as they are high in anti-oxidants and not too carby and low on the glycemic index. As well, they have been reported in recent studies to improve memory.
2 tsp baking powder (10 mL)
1/2 tsp baking soda (2 mL)
1/2 tsp salt (2 mL)
3 eggs
1/3 cup light-tasting olive oil (75 mL)
1/4 cup granulated erythritol (60 mL)
11/2 tsp
unflavored gelatin (7 mL)
2 tsp real vanilla extract
(10 mL)
1/2 cup low-carb milk (125 mL)
11/4 cups
diced pears, OR fresh or frozen blueberries (see just below) (300 mL)
Blueberry Muffins: Add 11/4 cups (300 mL) frozen blueberries, tossed with an extra 2 tbsp (30 mL) Gluten-Free Bake Mix, page___, before folding into the muffin batter. (6.5 g carbs)
Blueberry Muffins: Add 11/4 cups (300 mL) frozen blueberries, tossed with an extra 2 tbsp (30 mL) Gluten-Free Bake Mix, page___, before folding into the muffin batter. (6.5 g carbs)
Preheat
oven to 425°F (220°C). In medium bowl, combine Gluten-Free Bake Mix,
baking powder, baking soda and salt.
In food processor,
process eggs. Add liquid sweetener, olive
oil, erythritol, gelatin and vanilla; process.
Add half dry ingredients and half milk; process. Repeat, scraping sides once or twice. Fold pears into muffin batter. Fill 12
greased, regular-sized muffin cups in a muffin tin 3/4 –full. Place in oven and immediately reduce oven
temperature to 400°F (200°C). Bake 25
minutes, or until pointy knife or cake tester inserted in a muffin comes out
clean.
Yield:
12 muffins
1 muffin
182.1
calories
5.3
g protein
14.1
g fat
6.9
g net carbs
Variations: Spiced Pear Muffins: Reduce vanilla
extract to 1/2 tsp (2 mL) and add 2 tsp (10 mL) cinnamon,
1/2 tsp (2 mL) ginger and 1/4 tsp
(1 mL) nutmeg to the dry ingredients. (7.2 g carbs)
Blueberry Muffins: Add 11/4 cups (300 mL) frozen blueberries, tossed with an extra 2 tbsp (30 mL) Gluten-Free Bake Mix, page___, before folding into the muffin batter. (6.5 g carbs)
Blueberry Muffins: Add 11/4 cups (300 mL) frozen blueberries, tossed with an extra 2 tbsp (30 mL) Gluten-Free Bake Mix, page___, before folding into the muffin batter. (6.5 g carbs)
For other great
Low-Carb, Gluten-Free recipes by the team & me:
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Friends cookbooks at: