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Old 10-14-2010, 03:08 PM   #1
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Pumpkin Muffins for Thanksgiving or any time (pic inside)



PUMPKIN MUFFINS
These are excellent – as good as any high-carb muffin.

2 eggs, slightly beaten
3/4 cup SPLENDA® Granular (175 mL)
3/4 cup granulated erythritol (175 mL)
1/3 cup olive oil (75 mL)
1 cup canned pumpkin (250 mL)
2 1/4 cups Low-Carb Bake Mix (550 mL)
1 tbsp cinnamon (15 mL)
1/2 tsp ground ginger (2 mL)
1/2 tsp nutmeg (2 mL)
1 tsp baking soda (5 mL)
1/2 tsp salt (2 mL)
1/2 cup raisins (125 mL)
1/2 cup walnuts (125 mL)
Cream Cheese Frosting (optional):
4 oz light cream cheese (125 g)
2 tbsp powdered erythritol (25 mL)
2 tbsp unsalted butter, softened (25 mL)
1 tbsp whipping cream,
OR Da Vinci® Sugar Free Gingerbread Syrup (25 mL)

In food processor, combine eggs, SPLENDA® Granular, erythritol, olive oil and pumpkin. Process really well to help dissolve erythritol (it won’t dissolve completely). In medium bowl, combine Low-Carb Bake Mix, cinnamon, ginger, nutmeg, baking soda and salt. Add to pumpkin mixture; process until combined. Stir in raisins and walnuts. Spoon the batter into greased muffin pans. Bake in 350°F (180°C) oven 20 minutes. Reduce heat to 300°F (150°C), cover muffins lightly with foil and bake another 5 minutes, or until a knife inserted in muffins comes out clean. Frost with Cream cheese frosting, if desired.

Cream Cheese Frosting: In food processor, process cream cheese, powdered erythritol, unsalted butter and whipping cream or Da Vinci® Sugar Free Gingerbread Syrup until smooth.

Yield: 16 muffins
1 muffin/without raisins
168.5/153.2 calories
8.1/8.0 g protein
11.8/11.8 g fat
7.9/4.1 g carbs
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Old 10-14-2010, 03:10 PM   #2
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The Bake Mix recipe for these muffins

SPLENDID LOW-CARB BAKE MIX™
This tasty bake mix guarantees a low-carb result in your baking. Regular sugar and white flour recipes will have carbs reduced by about 75% to 85% or more, if Low-Carb Bake Mix is substituted for white flour and SPLENDA® Granular is used to substitute for sugar and high-carb dairy is changed to low-carb, etc.

1 2/3 cups ground almonds (400 mL)
2/3 cup vanilla whey protein* (150 mL)
2/3 cup vital wheat gluten (150 mL)

In large bowl, combine ground almonds, vanilla whey protein and vital wheat gluten. Use a large wooden spoon to stir and mix well. Store in a closed container at room temperature. Shake container to ensure ingredients are combined well.

Yield:
1/3 cup (75 mL) per serving
162.9 calories
14.3 g protein
10.3 g fat
3.3 g carbs

To use this bake mix: For every cup of flour in your recipe, replace with l cup (250 mL) of Low-Carb Bake Mix, PLUS 2 tbsp (25 mL). The aforementioned rules apply also to replacing any of the Ultimate Bake Mixes from my previous cookbooks (which are a cup-for-cup substitution for all-purpose flour) as well as Vital Ultimate Bake Mixes with this bake mix.

Once again, always add liquid cautiously to your own recipes that you wish to de-carb. Sometimes as much as 1/2 cup (125 mL) less wet ingredients (this includes ingredients such as butter, olive oil, applesauce, pumpkin, water, yogurt, sour cream, cream, etc.) will be required. Typically, most of the time, it is 1/4 cup (50 mL) wet ingredients that will need to be omitted from your regular recipe.

Helpful Hints: *If the application for this bake mix is for savory baking, it is possible to replace vanilla whey protein powder with natural whey protein powder, if desired.

Ground hazelnuts or walnuts may be used instead. This bake mix is useful for piecrusts, muffins, loaves, many cakes, cookies and squares, some cooking applications, and it guarantees lower carbs as well.
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Old 10-14-2010, 10:25 PM   #3
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"Thud"

Just what I was looking for.

I think I have some of your bake mix to use for this.

soon,soon Have to try this soon.
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Old 10-15-2010, 04:45 PM   #4
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Thank you, Drjlocarb. Nice of you to comment. Hope you really like 'em. I did.
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Old 10-15-2010, 07:11 PM   #5
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I just might have to make these tomorrow. I dont like Raisins but I might use a cup of nuts instead in them..

Just what I need right now..

Thanks for the pics Jennifer!
Blessings!
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Old 10-16-2010, 03:17 AM   #6
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Jennifer these look so gorgeous! Can't wait to try them. Thanks!
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Old 10-16-2010, 04:19 AM   #7
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I REALLY wish I could come stay with you for a week for cooking lessons!
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Old 10-16-2010, 04:58 AM   #8
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Jen, I want to make up a batch of your bake mix, my vital wheat gluten is a few years old.. would you still use it?
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Old 10-16-2010, 05:58 AM   #9
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These are lovely! Must try.
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Old 10-16-2010, 06:00 AM   #10
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Hi Christina - you could use chocolate chips as well. That could be extremely yummy! I wouldn't overdo the nuts unless you absolutely love them in baked goods. It good be too nutty.

Brenda, I would use the vital wheat gluten and if it has been sealed, then there definitely is not a problem, in my opinion. I've never had my old VWG go bad on me. It never smells great to me anyway.

Hi Pooti! Hope you like them.

Meg, you're sweet. I'm pretty sure you're better at cooking and baking than you think.
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Old 10-16-2010, 06:35 AM   #11
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Thanks Jen for the quik reply,, one other ?, could I use liquid splenda instead of granular?
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Old 10-16-2010, 08:51 AM   #12
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Quote:
Originally Posted by Jennifer Eloff View Post
Hi Christina - you could use chocolate chips as well. That could be extremely yummy! I wouldn't overdo the nuts unless you absolutely love them in baked goods. It good be too nutty.

Brenda, I would use the vital wheat gluten and if it has been sealed, then there definitely is not a problem, in my opinion. I've never had my old VWG go bad on me. It never smells great to me anyway.

Hi Pooti! Hope you like them.

Meg, you're sweet. I'm pretty sure you're better at cooking and baking than you think.
Chocolate Chips! Oh my!!
These make 16 reg size muffins..do you fill your muffin pans 1/2 full or 3/4 way full..

I have already fixed up a fresh batch of this mix.. I fixed a double batch of it using my almond flour I purchased from another site...
I did see the note in your book about using finer almond flour in this...

Also..can I fix this up with my mixer instead? When I make the LC chocolate almond mayo with Grad E it just fine being mix up with my mixer and not grainy...

I dont have time today but I am going to work on making these in the AM..

Blessings!
Christina
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I have lost over 130 pounds in 2 years and still losing.LC has changed my life and I will always stay with it!!:clap

Last edited by mac24312; 10-16-2010 at 09:00 AM.. Reason: Had more question to ask ;]
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Old 10-16-2010, 09:19 AM   #13
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I think you can use your mixer, Christina. It should be fine.

Brenda, you can use liquid Splenda. I've never used liquid Splenda in baking, but Splenda Granular doesn't impart volume to the baked goods, so it should be fine. I would combine it with erythritol though.
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Old 10-16-2010, 09:27 AM   #14
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Quote:
Originally Posted by Jennifer Eloff View Post
I think you can use your mixer, Christina. It should be fine.

Brenda, you can use liquid Splenda. I've never used liquid Splenda in baking, but Splenda Granular doesn't impart volume to the baked goods, so it should be fine. I would combine it with erythritol though.

Thanks Jennifer!
Yes you can use Liquid Splenda..I use them in your recipes all the time for Granular!
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Old 10-16-2010, 09:39 AM   #15
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Thanks for the heads up on that, Christina. Your weight loss success is so astounding. You are a real role model for low-carbing!
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Old 10-16-2010, 11:10 AM   #16
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Those look great, Jen. Thank you.
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Old 10-16-2010, 03:22 PM   #17
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OMG! I am, at this very moment, eating one of these muffins! And they really are so good! I didn't make the frosting, and they are good plain, but better with a little something on them. I tried both butter and plain cream cheese, and it's fantastic.
My tweaks were to use only a couple pinches of raisins, plain whey protein and some vanilla extract, pecans instead of walnuts, and I mixed it all in the mixer instead of food processor. Oh, and I have a 12 muffin pan, so I just made them a bit bigger. Anyhow, this is one of the first baking experiments that I've done that hasn't flopped and I'm thrilled with the bake mix and the whole thing. THANK YOU SO MUCH Jennifer, for sharing this with us. I see muffins for breakfast in my near future and holiday goodies down the road.
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Old 10-16-2010, 03:45 PM   #18
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Oh, Speck, you totally made my day! How lovely that you feel so happy and know that you will be baking again with much more assurance of success. That is exactly why I focused on successful bake mixes, because I didn't want to have the failures. I wanted to be able to replace white flour in recipes and not have to deal with flops. Yes, it's a bit of pain to assemble the bake mix, but I often double or triple them and then I have plenty for a few baking items. When the bake mix gets old, I freeze it and use it to "bread" things like eggplant or stick in hamburgers and salmon burgers or whatever.

I've been in the cookbook business for 15 years and looks like I will be doing a few more cookbooks yet, before I completely retire.
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Old 10-17-2010, 03:35 AM   #19
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I was just cleaning out a drawer yesterday and found two of your cookbooks from when I first started LCing.. I hope you do put out another book or two !!
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Old 10-17-2010, 05:25 AM   #20
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yum, I have a batch of these in the oven now,,, the batter was delicious ,, so I just know the muffins will be too...
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Old 10-17-2010, 07:22 AM   #21
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Brenda, that's great! I have 5 low-carb ones and at the moment I'm planning 4 more. My DH just pointed out that it is almost 19 years in the cookbook business. Wow, I'm feeling old all of a sudden. Anyway anything else I do now will be my last hurrah as they say, because one's energy and drive is somewhat less as one gets older. Other things become more important - like grandchildren, which I don't have yet, and I really look forward to that stage. Everyone tells me how wonderful it is to have grandchildren and I believe them.
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Old 10-17-2010, 08:39 AM   #22
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These look great I'm definitely going to try them. Thanks!
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Old 10-17-2010, 10:39 AM   #23
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OMG Jennifer!!
I just ate on hot of the oven..
16 BIG ones!
I am SO in love with these..
Only thing different I did was use 1/2 cup of SF chocolate chips for the raisins and Liquid Splenda which cut the carbs down because Liquid does not have carbs in it...
This is a definite on the Thanksgiving and possible Halloween Menu!!

Thanks!
Blessings!
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Old 10-17-2010, 11:40 AM   #24
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Thanks, Christina! I'm very happy you approve. One of these with a cup of tea or coffee on Thanksgiving morning might help one not to eat too much at dinner time.

Julie, Happylabs and Meeha, and anyone I may have missed, you are welcome. Thank you for commenting. I looove comments. Geesh, I wish my blog was hopping like some these threads! You guys are the greatest! I also am amazed at how selflessly many of you work in here. Kudos!
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Old 10-17-2010, 06:21 PM   #25
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These muffins are very good. I only got 14 and they came out a bit more dry then I would of liked. I checked them at 20 minutes and they were quite brown, I should of took them out then, but I put them back in for a few more minutes covered with foil.I think my oven is hotter then most. I smeared one with cream cheese and then sprinked wiht a splenda cinnamon blend, yummy. My dh had one too and really like it. I like that it was very filling. I cant wait to have another with my coffee tomorrow morning. I made a double batch of the baking mix so I am ready to whip up something else when these are gone..
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Old 10-17-2010, 07:27 PM   #26
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Oh, Brenda, I'm so sorry they were overbaked at 20 min (that's why I always check 5 to 10 minutes before the time people suggest - ovens differ greatly unfortunately). My oven is a gas oven and I don't think it runs as hot as yours by the sounds of things. I don't remember these muffins as dry. Another thing, sometimes the whey proteins differ. I use Alpine Vanilla ProBlend 55 from Netrition. Whey proteins definitely dry out baked goodies. Usually the almond flour mitigates that, but adding a tablespoon or two of flax meal can also help with keeping baked goods moist.

Why not try the Chocolate Sweetheart Cake someday because your son and DH love chocolate so much? - there is a link to it in the Chocolate Strawberry Torte thread. You can make it into cupcakes if you prefer -using cupcake liners.

By the way the muffins will freeze well.
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Old 10-18-2010, 07:20 AM   #27
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I had one this morning after sitting in fridge and it didnt seem as dry,, they are still VERY good.. I used EAS protein powder.. Adding some flax is a good idea.. Where is that cake recipe?? My dh and son Love chocolate..
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Old 10-18-2010, 09:17 AM   #28
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In the Chocolate Strawberry Torte thread on the screen in front of you. I put the link in the last post. It's pretty good.
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Old 10-18-2010, 09:55 AM   #29
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Duh, I found it.. yum
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Old 10-24-2010, 08:03 PM   #30
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Just made these today and they rock.I will be taking them w/me out of town tomorrow to share w/ friends. Will let you know how they like them.
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