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0 Wed April 1, 2009
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Description: Makes enough for two muffin trays – these muffins make eating regular sugar & flour-filled muffins totally unnecessary. These are as real as any other muffin. Great texture and fabulous flavor
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 half and half (or ½ cup light cream, or ¼ heavy cream & ¼ water)
~ 1/2 cup sifted coconut flour
~ 1/2 cup erythritol
~ 1/4 teaspoon good-tasting pure stevia extract
~ 2 tsp cinnamon
~ ¼ tsp cloves
~ 1 teaspoon baking powder
~ 1/4 teaspoon sea salt
~ 1/3 cup chopped toasted pecans (I get mine from Trader Joe’s)
~ 6 oz carrots, chopped fine
~ 5 eggs, separated
~ 1/4 teaspoon cream of tartar (optional)
How To Prepare: Preparation:
Preheat oven to 350 degrees Fahrenheit.


Line muffin pan will foil cups. I used silicone pans and sprayed them with no-stick spray and the muffins popped right out of the pan.


Stir together oils, vanilla, and half and half, then add the carrots.


Mix together coconut flour, erythritol, stevia, baking powder, cinnamon, cloves, and salt. I put all the ingredients in a fine metal strainer and sift it all together. Then stir in the pecans


Stir wet ingredients into dry ingredients, then whisk in egg yolks.


In a separate, clean bowl using clean beaters, beat egg whites with cream of tartar until stiff peaks form. Stir a bit of the whites into the yolk batter to lighten it up, then proceed to fold in the rest of the whites – I use a big flat serving spoon to fold in the whipped egg whites. 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).


Bake mini muffins for 20-25 minutes, and regular muffins for 25-30 minutes. Cupcakes may become 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. I freeze my muffins on a plate, then put them into a ziplock bag and I keep them in the freezer.
The muffins defrost in about 5 minutes and taste perfectly fresh.



Cream Cheese Icing
Mix cream cheese with a bit of vanilla extract & splenda or stevia, or any non-sugar sweetner to taste. I enjoy the muffins plain, but if I do ice them, I do it right before eating.
Number of Servings: 12 muffins, or 24 mini-muffins
Preparation Time: 30 min to prepare, then about 25 min to bake
Effort (Easy, Average, Difficult): Easy
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Posts: 2,641
Registered: October 2004
Location: Deepest NJ




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