Saturday, 6 October 2012

Base Muffin Mix

Alright so I had tried making some muffins last week and this is what I came up with. I took two batches of muffins to game night and they were a big success, so I highly recommend you try making these for yourself! This particular recipe is only a base mix (as I hope you could tell just from the title). So basically, you can use this recipe for just about any muffin you'd like to make. Add whatever you want, really, as long as it fits into your diet. After this post I am going to put up two more for muffins this weekend.

Serving Size: 12 medium or 6 large muffins
Nutritional Information: (per muffin, for 12 medium muffins) 149 calories, 5g of carbs & 3g of fiber (2g net carbs), 13g of fat, 5g of protein.

Prep Time: 5 minutes
Cooking Time: 20 minutes

Your Ingredients:

I'd like to point out that if you do not have coconut flour you can opt to use 2 cups of almond flour (total) instead. You should be able to get both types of flour from a bulk food store or a health food store.

  • 1 3/4 cups of almond flour
  • 1/4 cup of coconut, finely shredded
  • 1/3-1/2 cup of choice sweetener (I am using powdered splenda)
  • 1/2 teaspoon of salt
  • 2 teaspoons of baking powder
  • 1/3 cup of water
  • 2 large eggs
  • 1/2 stick of butter (about 4 tablespoons), melted

Your Tools:

  • A mixing bowl
  • A muffin tin (and paper cupcake cups if you so desire. I like to use them because it keeps my pans from getting ruined)
  • A hand or stand mixer
  • A fork

The Directions:

Step 1 -
Preheat your oven to 350F. Either grease your muffin tin or line the tin with paper cups. 
Step 2 -
Put your butter in a small bowl and microwave it for about 40 seconds. While that's going, mix together all the dry ingredients in a mixing bowl using your fork. After it is all nice and blended, add the wet ingredients and mix with your hand mixer (or stand mixer). 

Step 3 -
Fill cups about 1/3 of the way (unless you want bigger muffins, then fill them 1/2 or so) with the batter. An ice cream scoop or cookie scoop works really well for this. 
Step 4 -
If you made 12 medium muffins, bake them for 20 minutes. Take them out, test for doneness (poke with a toothpick). If they are still a little gooey, bake for a minute or two at a time until done. 
Step 5 -
Let the muffins cool in the tin for about 5 minutes, then remove. For those of you not using paper baking cups, the longer you leave your muffin to cool in the tin, the harder it will be to remove it without damaging the muffin.
Leave your muffins out on a cooling rack of some kind until completely cool, and store. Refrigerate for longer life, as there is no sugar to act as a preservative. 


No finished product picture here since I didn't actually make plain muffins! But I made other tasty muffins, coming up.

xo,
Jennifer

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