This is an easy recipe to make and the end result tastes very good. The step that takes the longest is bringing the eggs to room temperature. I started with the recipe from: here (http://lowcarbdiets.about.com/od/breads/r/coconutrmuffins.htm).
Here is recipe, as tweaked by me:
* 3 eggs (room temperature - important)
* 1/3 cup coconut flour (sifted)
* ¼ cup melted butter
* ½ teaspoon vanilla
* ¼ teaspoon salt
* ¼ cup sugar substitute equivalent (liquid preferred) (I used 13 drops liquid Sweetfreeze and 1/8 cup xylitol)
* ½ teaspoon baking powder
* 4T cream (I used regular cream, not heavy)**
* ½ cup raspberries (or any berry)
Heat oven to 375° F. Prepare pan with a generous amount of butter. This recipe makes six "regular"-sized muffins or 21 mini muffins.
1) Whisk or beat the eggs until whites and yolks are well-mixed. Stream in the butter while continuing to whisk. Add vanilla and liquid Sweetfreeze and mix until combined.
2) Mix the remaining dry ingredients -- coconut flour, baking soda, salt and xylitol.
3) Mix the dry and wet ingredients together. Now you will whisk in cream, one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients like crazy. You want to get it to a consistency that will hold up the berries, but not be too thick. I ended up using about 4 Tablespoons of cream.
4) Gently mix in the berries and divide among 6 muffin cups (or equivalent number of mini muffin cups). Bake for about 15 to 18 minutes, or until just turning golden on top.
Nutritional Information (using raspberries):
Net carbs: 44.16
If making 21 mini muffins, per muffin:
Net carbs: 2.09
If making 6 regular muffins, per muffin:
Net carbs: 5.39
Remember: if you use only liquid sweetner, the carbs will drop. These nutrition counts were determined using MyPlan.
** The original recipe called for water, not cream. I'm trying to make a scone recipe so I used cream. I have not tried this recipe with water.