Sunday, May 4, 2014

~ Low Carb Mock Cornbread Muffins


Recipe from Kathryn
Low Carb Mock Cornbread Muffins

In a sauce pan...add and bring to low simmer....
1 cup water
1 tsp. Salt
1/4 c. Butter
3 Tbsp powdered Erythritol

Mix together flours and baking powder and add it at the same time to the liquid mixture....
1 1/2 cup fine almond flour
1/4 cup coconut flour
1 tsp, baking powder

... vigorously mix with a wooden spoon to bring it all together and remove any lumps ....keep it moving...don't let it burn...keep it cooking a bit to color a little bit.....

Remove the pan from the heat ...let the dough cool just a tiny bit...so the eggs don't scramble as you add them...

6 eggs
...add one egg at a time....mix it very well...add another egg....mix well....repeat until all eggs are incorporated....

Pour into 12 paper lined muffin tins..... Bake 350 for 18-20 minutes..... Cool slightly....serve with lots of butter

Variations: you could add chopped peppers, bacon, cheese....to vary the flavors...

Note.... I believe these would make a yummy sandwich when cut in half.... Like an egg mcmuffin...
The taste is a cross between cornbread and a biscuit, holds together well ...very tasty!

Makes about 12 muffins (w/o anything added)....
Each muffin equals...
166 Cal.... 5 Carb.... 3 Fiber.... 2 Net Carbs.... 14 Fat... 8 Protein..

....Took one of my muffins above cut it in half, and buttered it generously....then sprinkled them garlic powder, Himalayan Sea Salt and some dried chives...then pan grilled them.....oh my yum.... Garlic Toast!.






..Took one of my muffins above....cut it in half.... Buttered generously...and sprinkled them with cinnamon Erythritol mixture....Then, I baked them until the top was bubbly..... Broiled a minute near the end of the baking.....I did this in my toaster oven.....I needed to be more generous with the cinnamon sweetener....but it was still delicious..... Cinnamon Toast!!

26 comments:

  1. Omg. ..looks wonderful. I can't wait to try these. By the way....absolutely love your website and thank you for allowing me into your group.

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    1. Thanks Kathy!..... I am so glad you like it!..... It's a work in progress.... But it sure is fun!

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  2. Is the powder erythritol necessary and any egg substitutions?

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    1. You could use another sweetener instead..... I have never substituted the eggs, not sure what you could use instead....

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  3. So delicious! And I can't get over how cornbread-y they are. Thanks!

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    1. So glad you like them!!!..... I need to make them again, soon!... They are so wonderful to have on hand and Yummy!
      :)

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  4. I found myself reading a lengthy piece on why NOT to consume almonds and almond products on a regular basis. I almost cried! I've about decided there is NO safe food, drink, air to breathe, place to live....anyone have any one my balanced almond insights?

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    1. Well, I am not sure about that.... but I do know.... I don't eat them everyday.... Though I do love to snack on Almonds on occasion!... :)

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    1. Sonia, I have never froze these yet..... They always disappear to fast in my family..... But I would imagine they would freeze just fine!.... Well protected in the freezer.... if you freeze them, let us know how they do.... thanks! :)

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  6. Where do you buy almond and coconut flour?

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    1. Hi Ginger.... I buy mine at Costco.... but you can find them in Health food stores... Co-ops.... Natural stores.... some fruit markets... and even in Walmart... in the baking isle....or online.... It is getting more popular to sell them.... I hope you can find them.... I store mine in the freezer to keep them very fresh!... Happy Cooking!

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  7. Made this recipe tonight but put a little spin on it. I used almond meal instead of almond flour (for the corn meal grit) and put it into an 8x8 pan (buttered). Had to bake it 25 minutes at 350, and came out wonderful! Next time will add more sweetener (because we like it Southern sweet lol) Had this with Low carb (no bean) chili and it was a wonderful meal!

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    1. Thanks so much for adding your twist to this recipe!... So glad you enjoyed it!... Happy cooking! :)

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  8. Just made these and they are wonderful! Thank you for sharing!

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    1. Thanks so much, Francie.... I am so glad that you like them!... :)

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  9. I can't wait to try these!!!

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  10. Just made these. Delicious! How do you store them and for how long? Thanks!

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    1. Glad you enjoy them!... In my home they don't last long at all... So I have never figured that out... I bake them, let them cool very well, then put them into a Ziploc bag or close container and put them into the fridge... I love making skillet toast from them.. so delicious!... and this way I can enjoy bread!... yum!

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  11. When I was a kid my dad made coconut toast for us with either sweetened condensed milk or powdered sugar glaze spread on bread and sprinkled generously with coconut then broiled til toasted. Bet you could do this with powdered Swerve glaze & coconut on muffin halves. I'll have to try it.

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    1. Sounds yummy!..... Let me know if you do!... mmm!

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