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Old 03-22-2009, 07:51 PM   #1
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Carrot cake muffins with coconut flour...YUMMMMMMMM

[COLOR="Navy"]DH & I were having lunch at at cute little cafe and someone ordered carrot cake. DH said he'd love some cream cheese frosting on....anything. So, I figured I'd try to make some carrot cake muffins with coconut flour, and that's exactly what I did this morning. The experiment came out great for a first try.

I used the basic recipe that I used for my Pina Colada muffins, and left out the coconut syrup, and use 3 oz of shredded carrots and other carrot cake seasonings (cinnamon, touch of cloves), and few oz of toasted pecans. Next time I'm adding 6 oz of shredded carrots - this time they taste like spice muffins, which is okay, but I want them more carroty tasting. 6 oz of carrots is only about 10 net carbs and considering I made 24 mini-muffins and 6 regular sized muffins that's hardly any carbs (6 oz is 14.4 carbs & 4.2 fiber = 10.2 carbs for the entire recipe - not bad!). I used only 1/3 cup of toasted pecans, which adds 5.4 carbs - 3.8 fibers, which adds barely any carbs per muffin.

I'll try to write up the exact recipe - the texture is soft & moist and really it's a perfect muffin...WITHOUT any refined flour.


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Old 03-22-2009, 10:34 PM   #2
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Will be

waiting for that recipe....sounds yummy
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Old 03-23-2009, 02:05 AM   #3
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Me, too.
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Old 03-23-2009, 05:36 AM   #4
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Sounds really good....I'll be on the lookout for your recipe.....any pics?
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Old 03-23-2009, 07:15 AM   #5
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Me, too... I love carrot cake anything.
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Old 03-23-2009, 07:19 AM   #6
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<----- tapping foot....waiting.
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Old 03-23-2009, 09:36 PM   #7
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[COLOR="Navy"]Oh, my god. The pressure. I'll post it on Wednesday night. I was out tonight and will be on Tuesday night, too. So, check back in on Wednesday night. K? K.

I shared a few muffins with co-workers and they were a resounding hit. Even people who do not eat lc were raving.


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Old 03-24-2009, 10:47 AM   #8
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MMM that sounds good.
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Old 03-24-2009, 10:59 AM   #9
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LOL AnDee - no pressure! Too funny!
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Old 03-25-2009, 04:17 PM   #10
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I just made these and they look great. I got 12 muffins out of the basic Pina Colada recipe. I just added 2 shredded carrots and a tiny box of raisins..

I think some cream cheese frosting would be extremely nommie on these.
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Old 03-29-2009, 08:02 AM   #11
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I am very much looking forward to the recipe....
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Old 03-29-2009, 08:53 AM   #12
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[COLOR="Navy"]Hi. Sorry it has taken me so long to post this recipe, but here it is.

Carrot Muffins with Coconut Flour
Makes enough for two muffin trays – Based upon a recipe from Healthy Indulgences

Ingredients:
~ 1/2 cup oil (I used 1/4 cup extra virgin olive and 1/4 cup coconut)
~ 2 teaspoons pure vanilla extract
~ 1/2 cup half and half (or ½ cup light cream, or ¼ heavy cream & ¼ water)
~ 1/2 cup sifted coconut flour
~ 1/2 cup erythritol
~ 1/4 teaspoon good-tasting pure stevia extract
~ 2 tsp cinnamon
~ ¼ tsp cloves
~ 1 teaspoon baking powder
~ 1/4 teaspoon sea salt
~ 1/3 cup chopped toasted pecans (I get mine from Trader Joe’s)
~ 6 oz carrots, chopped fine
~ 5 eggs, separated
~ 1/4 teaspoon cream of tartar (optional)

Preparation:
Preheat oven to 350 degrees Fahrenheit.

Line muffin pan will foil cups. I used silicone pans and sprayed them with no-stick spray and the muffins popped right out of the pan.

Stir together oils, vanilla, and half and half, then add the carrots.

Mix together coconut flour, erythritol, stevia, baking powder, cinnamon, cloves, and salt. I put all the ingredients in a fine metal strainer and sift it all together. Then stir in the pecans

Stir wet ingredients into dry ingredients, then whisk in egg yolks.

In a separate, clean bowl using clean beaters, beat egg whites with cream of tartar until stiff peaks form. Stir a bit of the whites into the yolk batter to lighten it up, then proceed to fold in the rest of the whites – I use a big flat serving spoon to fold in the whipped egg whites. Don't worry the batter has streaks or a few chunks of foam. Spoon batter into greased pans, leaving a little room at the top (do NOT overfill or cupcakes can sink in the middle).

Bake mini muffins for 20-25 minutes, and regular muffins for 25-30 minutes. Cupcakes may become very browned in some spots on the top, but they will not dry out. Remove when the top of the cupcakes spring back. Let cool for 10 minutes in pans, then invert onto a clean towel or wire rack. Store at room temperature for a couple of days, then refrigerate. I freeze my muffins on a plate, then put them into a ziplock bag and I keep them in the freezer.
The muffins defrost in about 5 minutes and taste perfectly fresh.


Cream Cheese Icing
Mix cream cheese with a bit of vanilla extract & splenda or stevia, or any non-sugar sweetner to taste. I enjoy the muffins plain, but if I do ice them, I do it right before eating.

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Old 03-30-2009, 07:28 AM   #13
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This recipe looks divine...I will try it soon.

Thanks for sharing!!
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Old 03-30-2009, 07:54 AM   #14
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I missed the Pina Colada muffins. Can anyone direct me to the post. Thanks.
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Old 03-30-2009, 12:46 PM   #15
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[COLOR="Navy"]Here you go...Pina Colada Muffins....LOVE'M!

They are basically the same as the carrot muffins...just a variation on a theme. Not sure what direction they will go when I make another batch of muffins.

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Old 08-01-2009, 11:19 AM   #16
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Awesome recipe. I'll be posting this to the CSA thread about what people are doing with their veggie shares.

--

I've tried several variations - with carrots, zucchini, with and without nuts, 5 eggs or 6. No matter what I try, it comes out good. This is truly a user-friendly recipe. I usually make it as a bread in a silicone pan that I have which is about 6 X 10 inches.

The only variation that wasn't a hit was when I made it with swiss chard and parmesan cheese, but I could still tweak it a bit and the family might like it. I could see this being tasty with crumbled Italian sausage mixed in, somewhat like the sausage balls people make with bisquick.

Quote:
Originally Posted by AnDee View Post
[COLOR="Navy"]Hi. Sorry it has taken me so long to post this recipe, but here it is.

Carrot Muffins with Coconut Flour
Makes enough for two muffin trays – Based upon a recipe from Healthy Indulgences

Ingredients:
~ 1/2 cup oil (I used 1/4 cup extra virgin olive and 1/4 cup coconut)
~ 2 teaspoons pure vanilla extract
~ 1/2 cup half and half (or ½ cup light cream, or ¼ heavy cream & ¼ water)
~ 1/2 cup sifted coconut flour
~ 1/2 cup erythritol
~ 1/4 teaspoon good-tasting pure stevia extract
~ 2 tsp cinnamon
~ ¼ tsp cloves
~ 1 teaspoon baking powder
~ 1/4 teaspoon sea salt
~ 1/3 cup chopped toasted pecans (I get mine from Trader Joe’s)
~ 6 oz carrots, chopped fine
~ 5 eggs, separated
~ 1/4 teaspoon cream of tartar (optional)

Preparation:
Preheat oven to 350 degrees Fahrenheit.

Line muffin pan will foil cups. I used silicone pans and sprayed them with no-stick spray and the muffins popped right out of the pan.

Stir together oils, vanilla, and half and half, then add the carrots.

Mix together coconut flour, erythritol, stevia, baking powder, cinnamon, cloves, and salt. I put all the ingredients in a fine metal strainer and sift it all together. Then stir in the pecans

Stir wet ingredients into dry ingredients, then whisk in egg yolks.

In a separate, clean bowl using clean beaters, beat egg whites with cream of tartar until stiff peaks form. Stir a bit of the whites into the yolk batter to lighten it up, then proceed to fold in the rest of the whites – I use a big flat serving spoon to fold in the whipped egg whites. Don't worry the batter has streaks or a few chunks of foam. Spoon batter into greased pans, leaving a little room at the top (do NOT overfill or cupcakes can sink in the middle).

Bake mini muffins for 20-25 minutes, and regular muffins for 25-30 minutes. Cupcakes may become very browned in some spots on the top, but they will not dry out. Remove when the top of the cupcakes spring back. Let cool for 10 minutes in pans, then invert onto a clean towel or wire rack. Store at room temperature for a couple of days, then refrigerate. I freeze my muffins on a plate, then put them into a ziplock bag and I keep them in the freezer.
The muffins defrost in about 5 minutes and taste perfectly fresh.


Cream Cheese Icing
Mix cream cheese with a bit of vanilla extract & splenda or stevia, or any non-sugar sweetner to taste. I enjoy the muffins plain, but if I do ice them, I do it right before eating.

[/COLOR]
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Old 08-02-2009, 02:47 PM   #17
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I've been hunting for a zucchini bread recipe that is gluten free and meets all my other picky picky picky desires, and this looks like just the ticket!!! And flexible too. Thank you for sharing!

DG
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Old 08-03-2009, 04:29 AM   #18
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DG, if your zucchini bread recipe works out, please post it.
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