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Old 06-03-2007, 06:40 PM   #1
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Kevin or whoever could help revise a recipe....

My Mom found this recipe for Pecan-Pie Muffins....she would like to make it low carb.

What and how would you suggest doing this....

Pecan-Pie Muffins

1 cup light brown sugar, firmly packed
1/2 cup all purpose flour
1/2 cup chopped pecans
2 eggs, beaten
2/3 cup butter, softened

Preheat oven to 350.
Line muffin cups with paper liners.
In a bowl stir together brown sugar, flour and pecans. In a separate bowl beat eggs and butter together until smooth. Stir in dry ingredients until just combined. Spoon batter into muffin cups, about 2/3 full.
Bake for 20 - 25 minutes.
Cool on wire racks when done.

Appreciate any help you could give me with this!

Thanks!
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Old 06-03-2007, 07:20 PM   #2
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Patti - I would probably use brown diabetisweet or a combo of white sweeteners with a little blackstrap molasses added for the sugar and I think maybe a mix like Jenna Marie's Cake Flour Blend for the flour, although for the amount needed you may just be able to use Carbalose.

I'm sure some other experts will be along with answers for you.
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Old 06-03-2007, 07:20 PM   #3
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1/4 cup diabetiSweet brown
1/4 cup erythritol
1/2 tsp splenda quick pack
1 T. not/sugar
1/2 cup carbquik
1/2 cup chopped pecans
2 eggs, beaten
2/3 cup butter, softened

Since the recipe only calls for 1/2 cup of flour I would just use carbquik.

This would be my stab at it Patti.
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Old 06-03-2007, 07:32 PM   #4
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These sound wonderful..I think I have had the high carb version, but done in
mini-muffin pans.

I agree with Kevin on the CQuik..However, the amount may vary..I would use the original amount and look at the dough...and see if it looks like muffin dough..
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Old 06-03-2007, 09:51 PM   #5
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[COLOR=red]May I ask why the 2 of you are suggesting Carbquick rather than Carbalose?[/COLOR]
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Old 06-04-2007, 01:01 AM   #6
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Quote:
Originally Posted by crazywoman-n-wy View Post
[COLOR=red]May I ask why the 2 of you are suggesting Carbquick rather than Carbalose?[/COLOR]
I never did like the results of carbalose as a single flour and for a recipe that calls for only 1/2 cup of flour, the end mix of carbalose with other flours will not give you noticeably better results for such a small amount IMO. Not to mention the carbquik will be lower carb with less fuss in mixing. There are exceptions to this but I don't believe muffins are one of those exceptions. Again, this is just my opinion and does not make it right or correct for everybody.
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Old 06-04-2007, 08:03 AM   #7
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OK, I threw this together this morning in the form of a sweet loaf. The flavor was definitely pecan pie-ish and very good.

A couple of tweaks:

it needs less butter...maybe 1/2 cup
I think it needs at least 1 tsp. of baking powder....it was way too flat
I added cinnamon.....the flavor blended very well with this cake.

The loaf took 30 to 35 min on 350 and the inside was still a tad greasy because of the butter but the outside was done perfect.

I would make it again with the tweaks.



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Old 06-04-2007, 09:00 AM   #8
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Quote:
Originally Posted by Kevinpa View Post
I never did like the results of carbalose as a single flour and for a recipe that calls for only 1/2 cup of flour, the end mix of carbalose with other flours will not give you noticeably better results for such a small amount IMO. Not to mention the carbquik will be lower carb with less fuss in mixing. There are exceptions to this but I don't believe muffins are one of those exceptions. Again, this is just my opinion and does not make it right or correct for everybody.
[COLOR=red]Hmmmm...... OK. I was confused, cause Carbquick is maily Carbalose, with shortening, baking power, and egg whites added (roughly speaking).[/COLOR]
[COLOR=#ff0000]I hadn't realized that it was less carbs. [/COLOR]
[COLOR=#ff0000]There wasn't any baking pwd in the muffin recipe either, and you didn't reduce the butter. But I can now see how the Carbquick might be a better choice. [/COLOR]
[COLOR=#ff0000]I was just wonderin![/COLOR]
[COLOR=#ff0000]Thanks.[/COLOR]

[COLOR=#ff0000]Oh, and that pecan pie/cake looks & sounds delish![/COLOR]
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Old 06-04-2007, 09:23 AM   #9
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Quote:
Originally Posted by crazywoman-n-wy View Post
Hmmmm...... OK. I was confused, cause Carbquick is mainly Carbalose, with shortening, baking power, and egg whites added (roughly speaking)
I never did buy into that generalization. It also contain other ingredient that greatly change the complexion of the two in comparison. VWG, wheat fiber, and unbleached wheat flour to name some others. Carbquik is about 12 carbs per cup where carbalose is about 19 carbs a cup.

As you can see I had to tweak my own suggestions because almost always there is something you don't concider when trying to visualize a recipe in your mind. That is why, when possible, I try to test out the things I suggest.
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Old 06-04-2007, 09:30 AM   #10
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Kevin, any idea...

...about the carb count of this recipe? It doesn't appear that it would be very high. DH and I are currently being quite strict but this would sure be a nice treat in a couple of weeks. We love pecans!

Thanks, Kevin.
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Old 06-04-2007, 09:41 AM   #11
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Quote:
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I never did buy into that generalization. It also contain other ingredient that greatly change the complexion of the two in comparison. VWG, wheat fiber, and unbleached wheat flour to name some others. Carbquik is about 12 carbs per cup where carbalose is about 19 carbs a cup.

As you can see I had to tweak my own suggestions because almost always there is something you don't concider when trying to visualize a recipe in your mind. That is why, when possible, I try to test out the things I suggest.
[COLOR=red]OK. This is what I was going by (taken from Tova on the Netrition site)[/COLOR]
Carbalose
Ingredients: Enzyme enhanced wheat and wheat protein, vital wheat gluten, wheat fiber, high-protein wheat flour, vegetable fiber, canola oil, salt, emulsifiers, enzymes, ascorbic acid, sucralose, calcium propionate (a preservative).
Carbquick
Ingredients:
Carbalose Flour (Enzyme-Enriched Wheat & Wheat Protein, Wheat Gluten, Wheat and Vegetable Fiber, High-Protein Wheat Flour, Canola Oil, Salt, Emulsifiers, Enzymes, Ascorbic Acid, Sucralose, Calcium Propionate), Palm Oil, Buttermilk Powder, Baking Powder, Egg White Solids, Lecithin, Salt, Natural & Artificial Flavors.
[COLOR=red]The only difference I could see was the [COLOR=#000000]Palm Oil, Buttermilk Powder, Baking Powder, Egg White Solids, Lecithin, Salt, Natural & Artificial Flavors.[/COLOR][/COLOR]

[COLOR=red]Please don't think I'm arguing with you. Just explaining my confusion. But Carbquick does have less carbs, which I hadn't compared them enough to realize that. Thanks for pointing that out.[/COLOR]

[COLOR=#ff0000]Questions: How many muffins is the recipe supposed to make?[/COLOR]
[COLOR=#ff0000]And Kevin what size pan is that? 9X13? How many servings?[/COLOR]
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Old 06-04-2007, 09:55 AM   #12
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Quote:
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Any idea about the carb count of this recipe? Ginny
This is concidering 6 muffins and omiting erythritol carbs but including all carbs for the diabetisweet.

Nutrition per muffin
-------------------------------------
Calories: 276.57
Calories From Fat: 206.93
Total Fat: 25.79g
Saturated Fat: 11.54g
Cholesterol: 111.17mg
Sodium: 176.13mg
Potassium: 64.11mg
Total Carbohydrates: 14.42mg
Fiber: 4.26g
Sugar Alcohols 8.40g
Net Carbohydrates 1.76g
Protein: 5.11g
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Old 06-04-2007, 10:30 AM   #13
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Thanks, Kevin. Under 2 carbs and 5 grams of protein for a little taste of pecan pie is well worth a few minutes in the kitchen!

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Old 06-04-2007, 10:45 AM   #14
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Billie, I never looked that close at the carbquik package to realize that the say carbalose and then proceed to list all the ingredient of it also. I have used them both enough to know that there is way more than a simple difference between the two though.

This was patti's recipe but I am asuming this only makes 6 muffins by the amount of batter I had. Any more and they would be mighty small muffins.

What I used was a bread loaf pan 4 x 6 is what I think they measures.

BTW, since there was too much butter in this batch, I cut them into fingers and slow baked them on 225 degrees for 90 minutes and made biscotti's out of it.

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Old 06-04-2007, 02:45 PM   #15
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[COLOR=red]Thanks Kevin! I haven't used Carbquik that much, so I'll take your expertice word for it. I trust your findings. So I'll try to keep that in mind. Like I said, I was just comparing lables. You've done actual product comparison.[/COLOR]
[COLOR=#ff0000]I do have some Carbquik, so I think I'll try your version soon. Sounds really good.[/COLOR]

[COLOR=#ff0000]I kinda thought it might be about 6 muffins. couldn't tell what size pan you used. Thanks!![/COLOR]
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Old 06-04-2007, 06:10 PM   #16
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I think using the 2/3 cup of butter and making biscotti is a good thing!
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Old 06-04-2007, 06:31 PM   #17
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I think using the 2/3 cup of butter and making biscotti is a good thing!

They are very yummy tweak.
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Old 06-04-2007, 08:11 PM   #18
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Kevin: These look perfect..Butter Pecan Biscotti..
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Old 06-05-2007, 05:48 PM   #19
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[COLOR=red]I made this today in a loaf pan like Kevin did. I used Kevin's tweakes, except I used 1/8 cup Erythitol & 1/8 cup Xylitol, and Sweetzfree instead of the quick packs (I don't have any of that). For some reason I only used 1/2 tsp baking powder, I'm not even sure why I did that. I did as Kevin suggested & used 1/2 butter.[/COLOR]
[COLOR=#ff0000]Still too much butter. Still very greasy. Kevin yours must have been absolutely dripping, as mine is very greasy. Guess I'll be making biscotti too. [/COLOR]

[COLOR=#ff0000]I'm not sure if they didn't rise (or actually they sank) becasue of the amount of baking powder or the fat content. Maybe both. Cause I do think there was too much fat for them to rise well & stay risen. Especially at my altitude.[/COLOR]

[COLOR=#ff0000]They taste good, but litterly fell apart when I took them out of the pan. Don't have to do too much cutting before I put it in the oven to make the biscotti.[/COLOR]
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Old 06-05-2007, 09:00 PM   #20
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[COLOR=red]When I went to put the "bars" in the oven to make biscotti, I found that butter/fat had leaked out of some of them.[/COLOR]
[COLOR=#ff0000]I put them in the oven for 90 mins. When I took them out, they were still not crisp at all. So back in the oven for another 30. Same thing. Turned oven off, and used residule heat for another 30. Well they are back in there now. I'll just forget about them for a while. [/COLOR]
[COLOR=#ff0000]And they had leaked grease out into the pan the first go round. So I changed them out. Put them on a wire rack over foil on the pan. [/COLOR]
[COLOR=#ff0000]I'll probably make them again sometime, but I'm definitely going to cut back on the butter again. And I need to cut back some on the sweetener. They are a little too sweet for me. I can eat them, but would like them better less sweet.[/COLOR]
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Old 06-05-2007, 09:20 PM   #21
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Anytime I dry out biscotti in the oven I always do it on a cooling rack on top of a cookie sheet. They dry out faster that way.
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Old 06-05-2007, 09:29 PM   #22
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[COLOR=red]I have never made Biscotti before. I thought about it when I started to put them in the first time, but the thought didn't stay in my mind long. [/COLOR]

[COLOR=#ff0000]Don't know why I didn't start them off that way. Now I know.[/COLOR]

[COLOR=#ff0000]I definitely suggest cutting back more on the butter.[/COLOR]

Last edited by crazywoman-n-wy; 06-05-2007 at 09:34 PM..
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Old 06-06-2007, 06:04 AM   #23
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Thanks Kevin...for all your tweaking and checking out!!

Well I did double check and unless its a misprint, it does say 2/3 cup of butter....what would you suggest reducing it to so it isn't too buttery?

Yes it was for 6 serving set of muffins?

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Old 06-06-2007, 06:12 AM   #24
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Thanks Kevin...for all your tweaking and checking out!!

Well I did double check and unless its a misprint, it does say 2/3 cup of butter....what would you suggest reducing it to so it isn't too buttery?

Yes it was for 6 serving set of muffins?

Based on what Billie said I guess my next try would be 1/4 cup. I am not sure what it is, but something is missing from this recipe. If I might ask, where did this recipe come from and was there no baking powder called for?
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Old 06-07-2007, 09:49 AM   #25
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OK, I switched gears here.


1/4 cup diabetiSweet brown
1/4 cup erythritol
1/2 tsp splenda quick pack
1 T. not/sugar
1/4 cup almond flour
1/4 cup wheat protein isolate 5000
1 T resistant wheat starch
1/2 cup chopped pecans
2 eggs, beaten
1/4 cup butter, softened

Mix all dry ingredients.
Cut butter into dry with a fork.
Stir in eggs until just combined.

bake in muffin tin in 350 degree oven 20 to 25 min.

The 3 muffins in the back that are caved in had 1 tsp baking powder in them.

The 6 muffins in the front had no baking powder.

Neither had too much fat and both had a nice butter pecan flavor.
I like all 3 for flavor.





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Old 06-07-2007, 09:12 PM   #26
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[COLOR=red]Odd that the one that caved have the baking powder huh?[/COLOR]

[COLOR=#ff0000]I like the sound of those ingredients.[/COLOR]

[COLOR=#ff0000]Thanks so much for testing & posting the results [/COLOR]
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Old 06-08-2007, 05:14 AM   #27
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Recipe came out of Guideposts...June 2007 issue. I rechecked and I copied it correctly and even the instructions listed say "beat eggs and butter" - naming the ingredients and no baking powder is there either.

Those do look yummy Kevin!!
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Old 06-24-2011, 05:10 PM   #28
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These sound quite yummy.
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Old 06-24-2011, 05:21 PM   #29
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It's sad to see Kevin here, but not here. I am positive he's with Jesus making low carb bread, but that doesn't mean we don't miss the guy. RIP.
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Old 06-24-2011, 08:39 PM   #30
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It's sad to see Kevin here, but not here. I am positive he's with Jesus making low carb bread, but that doesn't mean we don't miss the guy. RIP.
I feel the same...I think about him quite often when I am making one of his recipes.
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