Orange Pecan Muffin help please?

LowCarbConvert · 03-14-2008, 11:28 AM

Hi all!

I've been wanting to make the Orange Pecan muffins on Linda Sue's site, here's the link:

Linda's Low Carb Menus & Recipes

However, I really don't like the taste of Flax and was wondering if any of you have made these without it, or subbed something else?

I was also wondering about using Coconut flour for part or all of the Almond flour.

I was ALSO wondering about using coconut flour for the "NANCY'S COCONUT MACAROON MUFFINS ", also on Linda Sue's site.

I'm doing a lot of "wondering", so it's time to stop wondering and start cooking! ANY advice or tips would be appreciated. Thanks!

CarolynF · 03-14-2008, 02:44 PM

I would might add a bit of protein powder plus more almond flour to sub for the flaxmeal.
Coconut flour acts like a sponge..You certainly could try this, but you might have to add
more liquid. I think it's important for our baked goods to look like raw baked goods..
Muffin mix should look like muffin mix..not like cake mix. That's been my experience..

Sometimes I will make a half of batch of baked goods as an experiment. Let us know what you do..

LindaSue · 03-14-2008, 03:06 PM

Karen, if you use golden flax meal, you can't taste it in those muffins. I think you would have to do some major tweaking of the recipe to get coconut flour to work. You'd have to add a LOT more butter and eggs, especially if you cut back on the almond flour too. I think you'd be better off starting with a muffin recipe that is designed to work with coconut flour and just add the orange flavoring and nuts, etc.

Here's a recipe from Laura Dolson's site that's basically the same recipe as the Coconut Bread that I made a while back but in muffin form and with some berries added. This recipe would be a good starting point.

Coconut Raspberry Muffins

Ingredients:
3 eggs (room temperature - important)
1/3 cup coconut flour
¼ cup melted butter
½ teaspoon vanilla
¼ teaspoon salt
¼ cup sugar substitute equivalent (liquid preferred)
½ teaspoon baking powder
2-5 tablespoons water (see below)
½ cup raspberries or blueberries

Preparation:

Heat oven to 375° F. Prepare pan with a generous amount of butter. This recipe makes six "regular"-sized muffins.

1) Whisk or beat the eggs until whites and yolks are well-mixed. Stream in the butter while continuing to whisk. Add salt and vanilla and mix until combined. If using liquid sweetener (preferred, as it is zero carb), add at this point.

2) Mix the remaining dry ingredients - coconut flour, baking soda, and sweetener if using powder.

3) Mix the dry and wet ingredients together. Now you will whisk in water, one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients like crazy. You want to get it to a consistency that will hold up the berries, but not be too thick. I usually end up using about 4 tablespoons of water.

4) Gently mix in the berries and divide among 6 muffin cups. Bake for about 15-18 minutes, or until just turning golden on top.

Nutritional Information (using raspberries, zero carb sweetener, and an average of three available coconut flours): Each muffin has 2 grams effective carbohydrate plus 3.5 grams fiber, 4 grams protein, and 132 calories.

LowCarbConvert · 03-14-2008, 03:25 PM

Thanks so much for the replies. I'm new to coconut flour, so I've got a learning curve. I'm excited about it, because my kids hate anything 'low carb', but they love coconut! And I need to find something they will eat for breakfast.

Linda Sue, I made your cheddar biscuits and we loved them.

I'll start with the Coconut Raspberry Muffins, then maybe start experimenting with the others.

I have all the ingredients so can do it after dinner tonight. Thanks again, I'll let you know what happens.

Splendalicious · 03-09-2009, 10:10 AM

I have these baking in the oven now . They smell great. I was just wondering in the list of ingredients you have baking powder then in the instructions you have baking soda. I ended up using baking powder not sure if that makes a big difference. Thanks for the great recipe LindaSue!

LindaSue · 03-09-2009, 06:28 PM

Quote:

Originally Posted by Splendalicious

I have these baking in the oven now . They smell great. I was just wondering in the list of ingredients you have baking powder then in the instructions you have baking soda. I ended up using baking powder not sure if that makes a big difference. Thanks for the great recipe LindaSue!

That was Laura Dolson's recipe, which I haven't tried, so I have no idea which one is the right ingredient.

03-14-2008, 11:28 AM	#1
LowCarbConvert Senior LCF Member Join Date: Mar 2004 Location: NW Chicago Burbs Posts: 540 Gallery: LowCarbConvert Stats: (147/120/115) 5' WOE: Atkins Start Date: March 2004	Orange Pecan Muffin help please? Hi all! I've been wanting to make the Orange Pecan muffins on Linda Sue's site, here's the link: Linda's Low Carb Menus & Recipes However, I really don't like the taste of Flax and was wondering if any of you have made these without it, or subbed something else? I was also wondering about using Coconut flour for part or all of the Almond flour. I was ALSO wondering about using coconut flour for the "NANCY'S COCONUT MACAROON MUFFINS ", also on Linda Sue's site. I'm doing a lot of "wondering", so it's time to stop wondering and start cooking! ANY advice or tips would be appreciated. Thanks! __________________ Do you know what breakfast cereal is? It's those little curly wooden shavings you find in pencil sharpeners -Charlie and The Chocolate Factory Karen

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03-14-2008, 02:44 PM	#2
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,945 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	I would might add a bit of protein powder plus more almond flour to sub for the flaxmeal. Coconut flour acts like a sponge..You certainly could try this, but you might have to add more liquid. I think it's important for our baked goods to look like raw baked goods.. Muffin mix should look like muffin mix..not like cake mix. That's been my experience.. Sometimes I will make a half of batch of baked goods as an experiment. Let us know what you do..

03-14-2008, 03:06 PM	#3
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,449 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	Karen, if you use golden flax meal, you can't taste it in those muffins. I think you would have to do some major tweaking of the recipe to get coconut flour to work. You'd have to add a LOT more butter and eggs, especially if you cut back on the almond flour too. I think you'd be better off starting with a muffin recipe that is designed to work with coconut flour and just add the orange flavoring and nuts, etc. Here's a recipe from Laura Dolson's site that's basically the same recipe as the Coconut Bread that I made a while back but in muffin form and with some berries added. This recipe would be a good starting point. Coconut Raspberry Muffins Ingredients: 3 eggs (room temperature - important) 1/3 cup coconut flour ¼ cup melted butter ½ teaspoon vanilla ¼ teaspoon salt ¼ cup sugar substitute equivalent (liquid preferred) ½ teaspoon baking powder 2-5 tablespoons water (see below) ½ cup raspberries or blueberries Preparation: Heat oven to 375° F. Prepare pan with a generous amount of butter. This recipe makes six "regular"-sized muffins. 1) Whisk or beat the eggs until whites and yolks are well-mixed. Stream in the butter while continuing to whisk. Add salt and vanilla and mix until combined. If using liquid sweetener (preferred, as it is zero carb), add at this point. 2) Mix the remaining dry ingredients - coconut flour, baking soda, and sweetener if using powder. 3) Mix the dry and wet ingredients together. Now you will whisk in water, one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients like crazy. You want to get it to a consistency that will hold up the berries, but not be too thick. I usually end up using about 4 tablespoons of water. 4) Gently mix in the berries and divide among 6 muffin cups. Bake for about 15-18 minutes, or until just turning golden on top. Nutritional Information (using raspberries, zero carb sweetener, and an average of three available coconut flours): Each muffin has 2 grams effective carbohydrate plus 3.5 grams fiber, 4 grams protein, and 132 calories.

03-14-2008, 03:25 PM	#4
LowCarbConvert Senior LCF Member Join Date: Mar 2004 Location: NW Chicago Burbs Posts: 540 Gallery: LowCarbConvert Stats: (147/120/115) 5' WOE: Atkins Start Date: March 2004	Thanks so much for the replies. I'm new to coconut flour, so I've got a learning curve. I'm excited about it, because my kids hate anything 'low carb', but they love coconut! And I need to find something they will eat for breakfast. Linda Sue, I made your cheddar biscuits and we loved them. I'll start with the Coconut Raspberry Muffins, then maybe start experimenting with the others. I have all the ingredients so can do it after dinner tonight. Thanks again, I'll let you know what happens.

03-09-2009, 10:10 AM	#5
Splendalicious Junior LCF Member Join Date: Apr 2004 Posts: 41 Gallery: Splendalicious WOE: Low Carb	I have these baking in the oven now . They smell great. I was just wondering in the list of ingredients you have baking powder then in the instructions you have baking soda. I ended up using baking powder not sure if that makes a big difference. Thanks for the great recipe LindaSue!