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96106sugar_free_coconu_pineapplet_muffins.jpg

 
Reviews Date product posted
Sat March 14, 2009
Recommended By Average Price Average Rating
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96106sugar_free_coconu_pineapplet_muffins.jpg


96106sugar_free_coconu_pineapplet_muffins.jpg
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Description: I LOVE pina coladas (and walks in the sand), and these muffins are delicious. Just think NO flour or sugar!! LC heaven.


You can make 24 mini-muffins or 12 regular muffins (small, but big in taste!)
Ingredients: 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 organic half and half or coconut milk (I used all coconut milk)
1/2 cup sugar-free pineapple preserves (Jok n Al or Polaner)
1/2 cup sifted coconut flour
1/2 cup erythritol
1/4 teaspoon good-tasting pure stevia extract
1 teaspoon aluminum-free baking powder (mine was regular)
1/4 teaspoon sea salt
5 eggs, separated
1/4 teaspoon cream of tartar (optional)
chopped toasted pecan (I buy mine at Trader Joe's)
How To Prepare: Preparation:
Preheat oven to 350 degrees Fahrenheit.


~ Grease muffin pans with nonhydrogenated shortening, or line with paper cups. (I baked mine in silicone muffin pans, which I sprayed with no-stick spray, then I used foil muffin liners for my larger muffins). Spray paper liners with cooking spray if using.
~ Stir together oils, vanilla, and coconut milk or half and half.
~ Mix together coconut flour, erythritol, stevia, baking powder, and salt.
~ Stir wet ingredients into dry ingredients, then whisk in egg yolks, then the pineapple preserves.
~ In a separate, meticulously clean bowl using clean beaters, beat egg whites with cream of tartar until stiff peaks form.
~ Stir a bit of the whites into the batter to lighten it up, then proceed to fold in the rest of the whites (I used an extra large serving spoon for the folding). 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).
~ Sprinkle a few toasted pecans on top of each.


Bake mini muffins for 20-25 minutes, and regular muffins for 25-30 minutes. Cupcakes may became 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.
Number of Servings: 12 muffins, or 24 mini-muffins
Carbs per serving - include all nutritional information if known: for 1/12 of the recipe 3.58 - let me know if you come up with the same count.
Preparation Time: 30 min to prepare, then about 25 min to bake
Effort (Easy, Average, Difficult): Average
Major LCF Poster!
 
Posts: 2,641
Registered: October 2004
Location: Deepest NJ



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