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Friday, January 11, 2013

Raspberry Muffins Recipe

 



Raspberry Muffins
(adapted from ? which I think was adapted from George Stella's Raspberry Scones)
Serves 6-8, depending on muffin size
2 large eggs, beaten
1/3c Xylitol
1/2tsp vanilla liquid stevia
1c almond flour
3Tbsp coconut flour
1 & 1/2tsp baking powder
3Tbsp h&h
1/2c frozen raspberries

Heat oven to 350.  Place silicone muffin cups on cookie sheet.  In large bowl, combine first 3 ingredients.  In another bowl, sift together the next 3 dry ingredients.  Gently add the dry ingredients into the wet.  I then add enough h&h to make it moist enough to be able to then fold in raspberries, though I'm approximating because I didn't measure either time that I'd made these.  Scoop into muffin cups.  Bake about 15mns or until they begin to brown and are firm to the touch.  Take out and allow to cool.  If you can.  They are good warm, too, ha ha.

3/11/13 - Editing to add that I made these today... sort of.  I reduced the xylitol and stevia in half, then replaced the raspberries with a small smashed banana and added a handful of walnuts and about 1/4tsp cinnamon.  Oh, and I experimented by adding 1/4tsp xanthan gum to see if I noticed anything texturely different.  I didn't.  But they sure were tasty!

3 comments:

  1. They sound delicious. I'll have to make them soon.

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  2. I was wondering where you purchase your liquid vanilla stevia?

    ReplyDelete