Sat, Feb-21-04, 12:53
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Senior Member
Posts: 113
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Plan: "modified" atkins
Stats: 287/206/170
BF:
Progress: 69%
Location: OH USA
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Stevia sweetened blueberry lemon muffins...
3 eggs
3 T coconut oil ***read below
1/4 c heavy cream
1 c whey protein powder (I use unsweetened vanilla flavor for this)
1/4 c flaxmeal
2 t baking powder
3/4-1 t clear liquid stevia (taste batter...adjust to your taste)
1 t pure lemon extract (tweak this to your taste)
1/2 t lemon zest
3/4 cup blueberries (I use frozen)
4 ounces cream cheese (cut into eight cubes)
Nonstick spray or paper muffin liners
Directions:
Preheat the oven to 375-degrees. Line eight muffin tins with paper liners or spray with nonstick spray.
Combine the eggs, oil, cream, and stevia; stir to blend. Add the remaining ingredients. Stir until just combined. Do not over-stir or the muffins will be tough. Lightly fold in blueberries.
Spoon 1/2 of the batter into the prepared muffin tins. Place a cube of cream cheese in the center of each. Fill the tins with the remaining batter, making certain that the batter goes completely over and around the cubes of cream cheese.
Bake at 375-degrees for eight to ten minutes, or until the muffins spring back when touched and no longer look moist on the top. Yummy!!
No need for butter on these!
Have a fun day! 
~*Kelly*~
Carb counts
eggs-3
heavy cream-2
whey protein-8
flaxmeal-4
cream cheese-8
blueberries-12
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total recipe- 37
divided by 8= 4.6 carbs/muffin
**** I use Garden of Life brand, and there is plenty of other brands. If you live in a cold climate, this oil will be hard. It can be used in place of butter and oil in recipes. Follow these directions, or use regular oil: To substitute for vegetable oil, use the amount of oil called for in the recipe, melt the coconut oil and be sure that the other ingredients (eggs, liquids, etc.) are at room temperature or at least warm enough so that they do not cool the coconut oil enough to make it solidify.
~Read this: if you have used coconut oil that does not have a coconut taste or smell, then you have used Refined, Bleached, Deodorized Coconut oil. These coconut oils are made for coconuts that have traveled great distances to a facility and, have been laid open in the hot tropical sun to dry. After several days the now shriveled up meat that has become brown, rancid and may have mold on it is either put in a corkscrew like press at temperatures over 200 degrees F (called cold pressing) or solvents are used and a higher heat method of extraction. Then this rancid oil which is not fit for human consumption is refined, bleached and deodorized so that it can be sold as a food. The refining process is done by adding lye or caustic soda to the oil. This drops out a portion of the vitamin E, the free fatty acids and other components of the oil as soaps. Any excess lye is not reclaimed. Then the oil is bleached which is usually done by passing it through acid and alkaline clays. This depletes more vitamin E and other nutrients, as well as the brown color so it is now a clear liquid. The last step is deodorizing, as this coconut oil still has a bad taste to it. The deodorizing process is done by heating the oil up quite hot and bubbling gas through it while a vacuum pulls off the vapors. In the end you have a tasteless, odorless, coconut oil that may have solvent and lye residues. So, be careful of the brand you buy.
Last edited by lilgizmo : Sat, Feb-21-04 at 14:53.
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