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Old 09-05-2011, 10:27 AM   #1
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Raspberry Coconut Cream Cheese Muffins!!!





I have made these muffins 3 or 4 times now, and learned how to post pictures!! They are fabulous my mom and my no lc boyfriend love them!

Next up Gingerbread cream cheese muffins!!
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Old 09-05-2011, 10:32 AM   #2
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Would you share the recipe? Please please please?
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Old 09-05-2011, 10:32 AM   #3
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recipe please
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Old 09-05-2011, 10:33 AM   #4
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They look great - is there a recipe for them posted anywhere?
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Old 09-05-2011, 10:37 AM   #5
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Recipe

This recipe has been adapted from Spongebob's bread recipe. Have had a few tips a long the way I think. Thank you to all the pioneers in low carb baking!

I use 3 bowls, one for dry, one for wet, and one for the cream cheese filling.

DRY:
1 cup almond flour
1 cup golden ground flaxseed
1 t. baking powder
1 t baking soda
dash salt (needs this!)
2T Truvia (or liquid splenda equivalent added after mixing in wet)
1/2 cup coconut flakes (unsweetneed)

WET:
1/2 stick melted butter (1/4 cup)
1/4 cup oil
4 eggs
1/3 cup HWP
1/2 cup liquid Torani, I fill the !/2 cup 3/4 of the way full with Raspberry syrup and the rest with French Vanilla


Chop fresh raspberries, I use around 3-4 ounces, set aside. Combine all Wet ingredients, combine all dry ingredients, set aside.

CREAM CHEESE FILLING
8oz cream cheese softened
1T Truvia
1 EGG
1 T Coconut Flour
few dashes coconut flavoring
couple drops of Liquid Splenda to taste
Blend together.

I mix the Wet with the Dry ingredients, then add the raspberries stirring just to combine. Put mix into Muffin pans ( i usually get 15-16 muffins) add a small scoop of the cream cheese filling on top of the muffins. Bake at 350 for 15-16 minutes. Super Moist and Delicious!!!
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Old 09-05-2011, 10:39 AM   #6
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I'll have to count again, but I get 2-3 carbs per muffin. I am just getting used to using different sweeteners than Splenda (granulated) and just using Torani. I just bought Diabetisweet and am going to try that next!

PS I have made the muffins without the T of Coconut Flour... they work, but don't seem as INDULGENT. I don't know what a good sub would be. Maybe more Almond flour would work?

Last edited by Truffles; 09-05-2011 at 10:55 AM..
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Old 09-05-2011, 11:28 AM   #7
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That looks delicious
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Old 09-05-2011, 11:36 AM   #8
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Thank you.... I will be trying these tomororw.
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Old 09-05-2011, 11:49 AM   #9
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Originally Posted by kimlou View Post
Thank you.... I will be trying these tomororw.
Let me know what you think!
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Old 09-05-2011, 11:53 AM   #10
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One think I noticed with this recipe, and since I've started low carb baking, the batter needs to be a little sweeter than what you would like, some will always cook out of the finished product.
Also, I sometimes sub 1/4 cup Whey Protein Isolate for the Almond Flour to cut down on a couple of carbs. Adds protein too! In my mind it seems healthier
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Old 09-05-2011, 06:11 PM   #11
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subscribing
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Old 09-06-2011, 05:58 PM   #12
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Maybe I'm being dense, but I can't figure what HWP is under wet ingredients. Is that supposed to be HWC or am I just missing the boat here?

These look FAB, btw!!
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Old 09-06-2011, 06:36 PM   #13
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Quote:
Originally Posted by Mommie22boys View Post
Maybe I'm being dense, but I can't figure what HWP is under wet ingredients. Is that supposed to be HWC or am I just missing the boat here?

These look FAB, btw!!
What she said! Maybe we're both dense
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Old 09-06-2011, 06:37 PM   #14
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Heavy whipping cream
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Old 09-06-2011, 06:41 PM   #15
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Yum I will be trying these soon, thanks!
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Old 09-09-2011, 11:16 AM   #16
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I just took a couple out of the freezer, they held up well!
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Old 09-09-2011, 02:49 PM   #17
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Truffles - question - any idea if flaked coconut would work in place of coconut flour in this recipe?

Thanks,
Melissa
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Old 09-09-2011, 05:48 PM   #18
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For one Tablespoon I would think so, it just keeps the cream cheese filling a little firmer. I like to eat them at room temperature. The filling might not end up as firm, but it will still taste good. Coconut flour is very "thirsty"
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Old 09-09-2011, 07:28 PM   #19
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Nutrition Facts

Planning to make these tomorrow, so I wanted the nutrition info. I put all the ingredients into 'Calorie Count' and set it as 16 servings. Here's what it gave per serving:

Cal: 224
Fat: 19.9g
Sat Fat: 7.7g
Trans Fat: 0g
Cholesterol: 45mg
Sodium: 60mg
Total Carb: 6.7g
Fiber: 4.4g
Protein: 6.7g

Net carbs = 2.3g per muffin - perfect!

Thanks for sharing the recipe!
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Old 09-09-2011, 07:44 PM   #20
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Quote:
Originally Posted by melissakw View Post
Planning to make these tomorrow, so I wanted the nutrition info. I put all the ingredients into 'Calorie Count' and set it as 16 servings. Here's what it gave per serving:

Cal: 224
Fat: 19.9g
Sat Fat: 7.7g
Trans Fat: 0g
Cholesterol: 45mg
Sodium: 60mg
Total Carb: 6.7g
Fiber: 4.4g
Protein: 6.7g

Net carbs = 2.3g per muffin - perfect!

Thanks for sharing the recipe!
Thanks for doing that! I figured between 2-3 carbs and they are DELICIOUS!!! Let me know how they turn out!

I have made that basic muffin recipe for a few different muffins. Added chocolate chips etc. Started out with 2 different recipes and tweaked till I found a good muffin texture that I like and is still low in Carbs.
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Old 09-10-2011, 06:54 AM   #21
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Quote:
Originally Posted by Truffles View Post
Thanks for doing that! I figured between 2-3 carbs and they are DELICIOUS!!! Let me know how they turn out!

I have made that basic muffin recipe for a few different muffins. Added chocolate chips etc. Started out with 2 different recipes and tweaked till I found a good muffin texture that I like and is still low in Carbs.
Oh yeah! And the other thing I was stoked about the nutrition facts is that it provides a good portion of the fat most of us need for the day (for me about 20%).

I know Heather and some others were looking for ways to incorporate more fat.

I'll let you know later how they turn out...

Melissa
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Old 09-10-2011, 04:08 PM   #22
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YUM!
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Old 09-17-2011, 03:25 PM   #23
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There's a problem with this recipe...

I'm going to have difficulty limiting myself to one per day!

Thanks for sharing - these are delicious.

Truffles - I have to ask, did you come up with the recipe yourself from scratch? Pretty interesting combo of ingredients, but the texture is so great. One other question - can I freeze them?

Delicious

Last edited by melissakw; 09-17-2011 at 04:12 PM..
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Old 09-17-2011, 05:50 PM   #24
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Thanks!!! That's my first recipe!

They freeze GREAT! I pull one out every night for the morning. I started with spongebob's recipe and kinda tweaked from there.

I think they are better when I sub some of the almond flour with Whey Protein Powder.
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Old 09-18-2011, 09:02 AM   #25
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Have only made these once and my customers that are gluten free love them. I found them quite sweet so will cut back on the sweetener next time. Thanks for a great recipe.
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Old 09-18-2011, 09:29 AM   #26
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Have only made these once and my customers that are gluten free love them. I found them quite sweet so will cut back on the sweetener next time. Thanks for a great recipe.
Customers?? I manage a restaurant- what do you do for work? My mom has celiac and she loved them too, but she would rather put regular sugar in them
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Old 09-18-2011, 10:44 AM   #27
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Hey Truffles,

Got another question for you. So Your muffins got me thinking - what about a chocolate version? I got a bottle of SF Chocolate Torani yesterday, so I thought that would be an easy swap for the syrup in the recipe. Plus, I used to love "Mounds" bars, so I thought I could just leave all the coconut in the recipe as well. But what to do about the raspberries, do you think? could they just be left out? Do you think it would be necessary to add any cocoa powder or bakers chocolate? Then there's the cream cheese topping, which I love. Would you leave that as is?

Sorry to harrass you with all my questions, but I hate to make an entire batch off of my own ideas, cause I'm really quite a terrible cook. I have to follow other people's recipes to a 'T'.

P.S. Had my second RCCCM this morning for breakfast w/ coffee over 5 hours ago and I'm still not hungry. (And yes I made up that abbreviation for your muffins, much like MIM, because the full name is too long!)
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Last edited by melissakw; 09-18-2011 at 10:45 AM.. Reason: typo
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Old 09-18-2011, 10:44 AM   #28
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We run a fishing lodge on the Queen Charlotte Islands and I have a small baking business on the side. I have several celiac customers and so am always looking for simple things for them. I make the muffin in a minute - chocolate - cut them in half and ice them for a treat for them. Where is your restaurant - what type of food.
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Old 09-18-2011, 10:46 AM   #29
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Hey Melissa,
I was thinking a chocolate one would be good too,
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Old 09-18-2011, 11:25 AM   #30
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too funny! I was just thinking of how to make this chocolate and then add salted pecans. I manage at a Supper Club in Wisconsin. We have a dessert there called earthquake cake. It is a chocolate cake with coconut and pecans for a crust, then chocolate cake with chocolate chips and a cream cheese filling.

I have tried cupcakes with the chocolate syrups, u will definatly need more chocolate flavor! The raspberries can be taken out without a problem.
I have added almond flavor to the cream cheese filling to try different things.

I also want to try a gingerbread muffin with the cream cheese filling. Or skip the filling and make a frosting.

Ill see if I can come up with a chocolate muffin.

My mom has celiac and likes that I cook low Carb so she can have an occasional dessert, one thing to remember is that these are pretty high fat for those not LC. And there are other lower fat recipes.
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