Coconut Squash Muffin
This is another convert from my high carb days.
It started out as a pumpkin/coconut and then butternut/coconut and now whatever low carb squash I can find...:laugh:
Hope you like them.
Approx. 33 carb for the recipe divided by however many muffins you decide on.
I made 8 mini loaf muffins.
1/2 c. Delicata squash pere'e (6 carbs)
1/4 c. butter, melted
1 egg (1 carb)
8 oz. Vanilla Almond Breeze (1 carb)
1 c. equivilent sweetzfree
1/2 c. unsweetened coconut (3 carbs)
1 1/4 c almond flour (15 carbs)
1 1/4 c. wheat protein isolate 5000 (3 carbs)
1 1/2 t. baking powder
1/2 t. baking soda
1 t cinnamon
2 T. Diabeti Sweet brown sugar (4 carbs)
3 T butter, cold
In a small mixing bowl combine the wet ingredients and set aside.
In a large mixing bowl combine the dry ingredients mixing well and then set 1/2 c. of the mix aside for the topping.
Mix the wet ingredients into the rest of the dry mix until just combined.
Spoon batter into greased muffin tins (12 small or 6 large or 8 mini loafs).
Cut the cold butter into the set aside dry mix until crumbly and evenly top all muffins.
Bake in a 350 oven for 15 to 20 mins or until golden brown and toothpick comes out clean.
Looks good! I'm wondering if you could puree Linda Sue's fried apples (made according to recipe) and make an apple/cinnamon muffin?
I don't see why not.....a puree would be about the same consistancy no matter what you used.
I have some butternut squash still sitting on my counter so I made these muffins. These are absolutely wonderful, very moist. Another keeper, too bad squash isn't out year around!!
I made the pumpkin version of these and they were really good.
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