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Thanks to the person who posted how to make the Cakeability Baking Aid. I always wanted to try that, but the price put me off. I made a big batch to keep on hand and used it in a tweaked version of Dana's zucchini carrot cake to make jumbo muffins
1 can (3 oz) Just Whites
4 tsp xanthan
4 tsp baking soda
3 tsp cream of tartar
This makes a master batch...you'll have some leftover after making the muffins.
Zucchini Carrot Muffins
1-1/2 cups almond meal
2 jumbo eggs
1/2 cup coconut oil
1/2 cup yogurt
1/2 cup vanilla whey powder
1 tsp baking soda
2/3 cup granular Splenda
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup Baking Aid (above)
3/4 cup shredded zucchini
1/4 cup shredded carrots
How To Prepare:
Preheat oven to 350 and grease a 6 cup jumbo muffin pan.
In large bowl, whisk eggs til blended. Add oil, yogurt, Splenda, almond meal, whey powder, baking soda, salt, cinnamon and nutmeg, and Baking Aid, mixing well after each addition. Add zucchini and carrots, mixing well.
Scoop batter into muffin tins. Bake 20 minutes or til a toothpick inserted in center comes out clean. Turn onto wire rack to cool.
Serve with butter or cinnamon/Splenda flavored cream cheese.
I made these jumbo size as we usually split one. You could make 12 regular sized muffins, adjusting the time you bake them.
I've made Dana's zucchini carrot bundt cake before and liked the flavor, but the texture was a little dry. The baking aid definately lighted up the nut flour to make the texture of these muffins lighter. They're especially good with the cinnamon/Splenda cream cheese.
Don't have the carb count, but her original cake was 8 carbs less 2 fiber for 8 servings. Her recipe doesn't have any Baking Aid, and she used hazelnut flour, which I cannot find.