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Zucchini muffins tasted terrible
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<blockquote data-quote="Gran25" data-source="post: 2115820" data-attributes="member: 489173"><p>After reading more about various sugar substitutes I decided to proceed with the concept of no added sweetener other than a very scant amount of raisins. The cost of sugar substitutes is high and the aftertaste unappealing. I really hate coconut flour and have been successful with combining almond flour and a bit of psyllium in other almond flour recipes. For this one I used bran buds instead of psyllium both for their fibre and moisture absorbing properties. The recipe makes 14 muffins (the size that your grandmother used to make before muffins were the size of your head) 6 gms. total carbs /2 gms fibre/4 net carbs per muffin by my reckoning.</p><p>Zucchini Muffins</p><p>Dry Ingredients:</p><p>1 1/4 cups almond flour</p><p>1/3 cup bran buds</p><p>1/2 tsp salt</p><p>2 tsp baking powder</p><p>Cinnamon, allspice and cloves to taste </p><p>1/2 cup mixed pumpkin, sunflower seeds</p><p>1/4 cup raisins</p><p>2 cups grated zucchini (wrap in a clean tea towel &squeeze out all of the moisture) very important step</p><p>Wet: </p><p>1/2 cup melted butter cooled</p><p>2 tsp vanilla extract</p><p>5 small/med eggs or 4 large</p><p></p><p>Add wet to dry, mix briefly and spoon into paper lined muffin cups top with a pinch of toasted coconut or a half pecan or walnut.</p><p>Bake on convection mode at 350 for 20 minutes...probably a bit longer if you don't have convection</p><p>The Mr. & I found them quite tasty and filling[ATTACH=full]35016[/ATTACH]</p></blockquote><p></p>
[QUOTE="Gran25, post: 2115820, member: 489173"] After reading more about various sugar substitutes I decided to proceed with the concept of no added sweetener other than a very scant amount of raisins. The cost of sugar substitutes is high and the aftertaste unappealing. I really hate coconut flour and have been successful with combining almond flour and a bit of psyllium in other almond flour recipes. For this one I used bran buds instead of psyllium both for their fibre and moisture absorbing properties. The recipe makes 14 muffins (the size that your grandmother used to make before muffins were the size of your head) 6 gms. total carbs /2 gms fibre/4 net carbs per muffin by my reckoning. Zucchini Muffins Dry Ingredients: 1 1/4 cups almond flour 1/3 cup bran buds 1/2 tsp salt 2 tsp baking powder Cinnamon, allspice and cloves to taste 1/2 cup mixed pumpkin, sunflower seeds 1/4 cup raisins 2 cups grated zucchini (wrap in a clean tea towel &squeeze out all of the moisture) very important step Wet: 1/2 cup melted butter cooled 2 tsp vanilla extract 5 small/med eggs or 4 large Add wet to dry, mix briefly and spoon into paper lined muffin cups top with a pinch of toasted coconut or a half pecan or walnut. Bake on convection mode at 350 for 20 minutes...probably a bit longer if you don't have convection The Mr. & I found them quite tasty and filling[ATTACH=full]35016[/ATTACH] [/QUOTE]
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