Hey all -- I just tried this recipe a couple of days ago. It was so fabulous I made a double batch today. (The original recipe at lowcarbyum.com was for cupcakes, but I think that they are delicious unfrosted, so I'm calling them muffins :)
I've converted the cup measurements into weight -- most of us own kitchen scales, and if you haven't cooked by weight before, you need to try it! Just tare your scale between ingredients and say goodbye to washing measuring cups :) Also, the reason most recipes ask you to sift your flour is to try to get a consistent volume measurement. If you're measuring by weight, you get to skip sifting!
Ingredients:
112g almond flour
37 - 56 g coconut flour (I used 45 g)
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
109 g coconut oil, liquified
2 large eggs, room temperature
1 1/2 teaspoon sugar free vanilla extract
116 g truvia (original recipe was for 1 cup Natvia, which apparently replaces sugar 1 for 1 in volume. Truvia is twice as sweet as sugar, so this is the weight of 1/2 cup of truvia)
240 g grated zucchini
1/2 cup walnuts, coarsely chopped (optional)
Directions:
Get eggs out of the fridge to warm up to room temp.
Preheat oven to 350˚F / 180˚C.
If you live someplace cooler, your coconut oil is probably not liquid, so measure it out into a large bowl and microwave it until it's liquified (30 - 60 seconds in my microwave). It can kind of hang out in the microwave until you're ready to mix your liquids...
Line muffin tins with 12 paper or foil liners. (Actually, I highly recommend individual silicone muffin cups on a baking sheet. You can just pick up each muffin cup and hold it over the bowl as you're filling it, and the cookie sheet usually doesn't even need to be washed. When you're not using them, the muffin cups nest much more compactly than a muffin tin.)
In a medium bowl, stir together almond flour, coconut flour, xanthan gum, baking soda, baking powder, salt, cinnamon, nutmeg and cloves, smooshing any lumps with the back of your spoon. Set aside.
Grab your big bowl out of the microwave and whisk together coconut oil, eggs, and vanilla extract. Stir in zucchini and sweetener, then add flour mixture and stir until combined. Stir in walnuts if using.
Press batter evenly among cupcake liners. Smooth tops if necessary.
Bake at 350°F for 25 to 30 minutes until browned on top and cake is firm to touch. You're aiming for an internal temp of about 205˚F / 96˚ C.
Remove from oven and allow to cool on cooling rack. If you're using silicone muffin cups, pop the hot muffins out of the cups onto the rack -- they'll sweat and get gross if you leave them in the cups.
Store cupcakes in refrigerator or freezer. Allow to come to room temperature before serving.
Submitted November 06, 2016 at 11:49AM by meg_c http://ift.tt/2fqrAX1 keto
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