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Old 10-16-2004, 07:35 AM   #1
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I lost my pecan muffin recipe

Does anyone have the pecan muffin recipe I posted a while back? It was made with ground pecans (pecan flour), eggs, maybe some cinnamon, possibly some flaxmeal?

It was one I posted originally in the 80% Fat Fasters group? So any recipe posted needs to be Fat Fast legal.

If you have it, would you please post it for me?

Many thanks--
Glinda

Last edited by Glinda; 10-16-2004 at 07:57 AM..
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Old 10-16-2004, 09:05 AM   #2
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Nevermind and thanks, anyway. I found it myself in an old binder of general low carb recipes!

I'll post it here for anyone interested.

Pecan Muffins

Note, no flour needed here--the pecans and flaxmeal bind it together. Recipe can be doubled to make 12 muffins, if desired. They are very dense and are not quite as high as regular muffins would be, but I think they are delicious.

For six muffins:

1/2 cup sour cream
2 tablespoons melted butter
1 egg (I use extra large)
4 tablespoons flaxmeal
3/4 cup pecans, measured first, finely ground in food processor
3 packets artificial sweetener OR equivalent of 6 teaspoons sugar
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt if desired (I leave it out because I'm very salt sensitive

Preheat oven to 350 degrees. Spray 6 medium muffin cups with PAM. Note: I use the gray non-stick muffin pans.

Put all ingredients in a bowl. Beat with electric mixer just until combined--no longer.

Divide batter into 6 muffin cups (they will be about 3/4 full--maybe a little more)

Bake about 20 minutes or until toothpick inserted comes out clean.

Entire recipe= 1286 calories; 125g fat, 36g sat fat; 26g poly fat; 42g mono fat; 31g carbs less 15g fiber=16g net carbs; 27g protein

Each muffin=214.33 calories; 20.83g fat; 6g sat fat; 4.3g poly fat; 7g mono fat; 5.17g carbs less 2.5g fiber=2.67g net carbs; 4.5g protein
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Old 10-18-2004, 05:25 AM   #3
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[COLOR=blue] Note on the pecan muffin recipe posted above: These are best if you let them cool completely first-otherwise they may seem a little underdone if you eat them right out of the oven. When I baked them in the oven longer than my 20 minutes with the toothpick coming out clean, they seem too dry. They're just perfect when cooled, or if you prefer them warm, you can rewarm them in the microwave later and they'll be just perfect.

[/COLOR]
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Old 10-18-2004, 12:20 PM   #4
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They sound great! I'm glad you found the recipe and posted it.
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