Experimenting in the kitchen is fun! Last night, I experimented with making muffins with coconut flour. I'd wanted to see adding more cream does to the batter. Well, I might've added too much cream because after 25 minutes at 375 they were still moist in the center! And these were mini muffins! They firmed up over night though. And I got more batter for the same amount of flour (than the Berry Muffins I posted earlier).

Anyways, here is the recipe I used:

3 room temp eggs
1/4 cup melted salted butter
1/2t vanilla
25 drops Sweetfreeze (this amount is very adjustable, to taste)
1/3 cup coconut flour
1/2t baking powder
15T heavy cream

1 cup extra sharp cheddar cheese
Cinnamon to taste

Beat the eggs. Mix the melted butter, vanilla and sweetener together and add whisk into the eggs.

Mix the coconut flour, baking powder, and cinnamon together. Add to the egg mixture.

Let it sit for a couple of minutes. Add one T of cream at a time until moist. Add the shredded cheese. Let the batter sit for a couple of minutes to allow the coconut flour to absorb the liquid. Add more cream if needed. At this point, because I'd added a lot of cream, I added more cinnamon and sweetener.

Scoop batter into a 24-count mini muffin tray. Bake at 375 until a knife inserted comes out clean. I baked for 25 minutes.



Note: In the end product, I didn't taste the cheese so much as the cinnamon. The cheese may have added nothing but grease so next time I'll leave it out and play with flavors. I was, more or less, looking for a good muffin base.

Next time, given the amount of cream I ended up using, I will play with mixing 1/2 cream and 1/2 water.

I want to try a lemon poppy seed muffin next time. I might try adding cream cheese too. Hmmmm, lots of possibilities.

Is that really 15 Tablespoons of heavy cream? I'd probably use a measuring cup at that point.

Yes, I ended up using 15 Tablespooons of heavy cream. I just kept adding one tablespoon at a time.

OK. I'm eating one of these right now. I liked them last night and this morning. But right now, not so much. I think it's the sweetener. I liked the berry muffins I made much better ... and in those I used 1/2 Sweetfreeze and 1/2 Xylitol.