Paleo Lemon Muffin Base

I'm baaaaaaaack!

Here I go starting to post all those recipes I've been Instagraming for ever.  Better late than never, right?

So today, for all of you that are coming to my "garage sale" I made you Lemon Blueberry Paleo Muffins :)

Here is the link to the original recipe, lemon poppyseed muffins, they are wonderful just as they are!

My recipe is altered a little, I upped the lemon zest, added applesauce (which helps add moisture and texture to coconut flour) and reduced the oil and honey by a bit.  It is also a bigger batch.   This recipe is the 'base' for lemon poppyseed or lemon blueberry or lemon "fill-in-the-blank" so the calorie content for whatever you are adding is left out of the calculation and is for the base recipe only.

Enjoy!

PALEO LEMON MUFFIN BASE

Makes 2-3 doz regular size cupcakes, around 140 calories each.

Heat oven to 350, 325 if using convection

INGREDIENTS:
-1 1/4 cup coconut flour
-15 organic pastured eggs,

-zest or peel of 8 or more organic lemons 

-3/4 cup raw honey

-1/4 tsp sweetleaf stevia or to taste

-1 cup organic applesauce

-3/4 cup organic unprocessed coconut oil

-1 tsp sea salt

-1 tsp baking soda

and for my batch this morning - 2-3 cups frozen blueberries - though dehydrated blueberries would be my preference.

In your mixer bowl sift your coconut flour, baking soda and salt. 

Grab your blender and add all your eggs, honey and lemon peel (i just peel the lemon using a veggie peeler instead of zesting, make sure you don't get much pith (the white part) and let the blender do the work for you.)  Blend until you can't see any chunks of lemon peel.

Turn your mixer on and slowly add your wet ingredients from your blender, then add applesauce and stevia if using....come to think of it, some vanilla would be great too.

Once it is mixed into a smooth consistency, add poppy seeds, blueberries, cranberries...whatever and scoop into muffin liners.  I use my "big" cookie scoop, about 1/3 of a cup.  These won't rise too much, and if they overflow they will just run out and over their liner, so don't overfill the muffin cups.

Bake for 20-30 minutes until a toothpick inserted into the centre comes out clean.

Refrigerate if keeping out more than a day - the are very moist so I am sure they would mould easily.  They also freeze brilliantly!  

Let me know how it turns out!

M

{Sweet Victory} : Part One : Impressive Blueberry Muffins

Ahhhhh..the joys of guiltless baking!

For years I have avoided baking anytime but Christmas because ... I have willpower problems. I know myself and know that if I have baking in the house I will find a way to eat it.  However, in our quest to eat healthier, cutting out STARCH and SUGAR has led me to some fantastic food blogs and a great baking adventure.

A couple of weeks ago, during a visit to my parents house, I decided to kill two birds with one stone: introduce this no-starch baking concept to my family AND try some new recipes.

First on the list was a blueberry muffin recipe from the great deliciouslyorganic.net. (click here for the original recipe.)

I did modify the recipe slightly the first time, and then a bit more the second time I made them, here are my changes.

-First off, I used cream, not coconut milk - that was what I had on hand.
-Second, I subbed in 1/4 cup xylitol for the honey since we are currently trying to avoid all sugar.
-Third, the recipe just seemed too dry, so I added in another 1/3 cup of cream, and this worked though   the batter is still very firm, and not at all runny.

With these two changes the muffins were VERY tasty, looked PERFECT but were a little too fluffy (if that is possible) they fell apart quite easily. This was still fantastic in my mind because typically coconut flour is quite dense.

It is the applesauce that makes all the difference in density so, for the second batch I just added 2 more tablespoons of coconut flour to bring the density up just a hair. The texture of this batch was perfect, however, the blueberries I used at home (Trader Joes Organic Frozen Blueberries) were not anywhere as sweet as the frozen berries I had picked up from the local grocer in Colorado, and I would add a bit more xylitol to compensate for that if I use that brand again.

I find that if you are cooking with xylitol it will lengthen the baking time, and if you have a convection oven you will want to turn the temperature down 25 degrees to avoid the outside cooking too fast and getting too brown.

Here is the recipe with my changes:

Makes about 18 muffins

For the batter: (I use organic ingredients wherever possible)
6 large eggs

2/3 cup heavy (whipping) cream
1/4 cup xylitol (or more to taste)
1 teaspoon canilla
8 tablespoons unsalted butter, melted (if you only have salted butter on hand that is ok, just omit the added salt)
1 cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon Celtic sea salt
1/2 cup applesauce (one single serving "cup" is perfect)
1 1/2 cups frozen blueberries (no need to thaw them)

Directions:

Preheat oven to 375ºF or 350ºF if for convection ovens and adjust the rack to the middle position.
Line muffin pan with muffin liners.
Whisk eggs, cream, xylitol, vanilla and butter in your stand mixer bowl if using.
Sift coconut flour, baking powder, baking soda and salt into a separate mixing bowl.
Add wet ingredients to dry ingredients and whisk until no lumps remain.
Fold in applesauce and then fold in blueberries.
Spoon batter into muffin cups (I use a large cookie scoop)
Bake for 15-20 minutes or until perfectly brown on top and a toothpick comes out mostly clean.
Store in an airtight container in the fridge or freeze for later.


Stay tuned for Part Two : The Great Brownie Trial!