![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
Culinary Experiment: Lemon Blueberry Muffins
Some day I'm going to create a cook-book for single people living in small apartments without industrial size kitchens and expensive appliances, not to mention storage space, counter space, and decent ovens. It'll be free. And won't contain grains, nightshades, fodmaps, diary, soy, or refined sugar.
Attempted Lemon Blueberry Muffins - note to self, next time use melted butter not coconut oil - which decided to solidify while I was struggling to get an egg/coconut oil stain off my new pants. Which brings up another bit of advice? When cooking either invest in an apron or wear old clothes. Good news? I got the stain out - with a combination of lemon juice, apple cider vinegar, baking soda and eco stain remover. Personally think the latter did most of the work. Not so sure about the muffins, they aren't bad. Just a bit crumbly and difficult to remove from the muffin tin. Also, there's not a lot of rise or sponginess. That's the problem with gluten-free flours - they don't have much oomph. And while eggs can help - they don't exactly make up for the oomph. Avoiding Xanth Gum and Guar Gum, since not clean/whole foods. And you thought baking with wheat flour was complicated.
If you so choose to attempt this experiment yourself - here's the recipe:
http://purelyprimal.com/2012/08/06/blueberry-lemon-muffins/
And no, they didn't look quite like that. And yes, I did everything right, except I used coconut oil - thinking butter might have been a better bet, and next time almond flour?
Blueberry Lemon Muffins
Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
Author: Purely Primal with Diane Sanfilippo
Serves: 12
Ingredients
6 eggs*
½ cup butter or coconut oil, melted
1 tsp pure vanilla extract
¼ cup grade B maple syrup
1 lemon, juice and zest
½ cup coconut flour
½ tsp sea salt
¼ tsp baking soda
1 cup fresh blueberries
*to use less eggs, another option is to use 3 eggs and 1¼ cups almond flour, and eliminate coconut flour
Instructions
Preheat oven to 350 degrees.
Whisk together the eggs, butter or oil, vanilla, maple syrup, and lemon juice/zest.
Sift in the coconut flour, salt, and soda. Once incorporated, fold in the
blueberries.
Line a muffin tin with muffin papers and fill each about ¼ to ½ full (makes 12).
Bake for approximately 35 minutes. When a toothpick inserted comes out clean, they are done.
I am suffering from food cravings. It's emotionally based. We know this. Although my mother believes it's due to lack of sleep. I did sleep seven hours last night, a record for me.
Attempted Lemon Blueberry Muffins - note to self, next time use melted butter not coconut oil - which decided to solidify while I was struggling to get an egg/coconut oil stain off my new pants. Which brings up another bit of advice? When cooking either invest in an apron or wear old clothes. Good news? I got the stain out - with a combination of lemon juice, apple cider vinegar, baking soda and eco stain remover. Personally think the latter did most of the work. Not so sure about the muffins, they aren't bad. Just a bit crumbly and difficult to remove from the muffin tin. Also, there's not a lot of rise or sponginess. That's the problem with gluten-free flours - they don't have much oomph. And while eggs can help - they don't exactly make up for the oomph. Avoiding Xanth Gum and Guar Gum, since not clean/whole foods. And you thought baking with wheat flour was complicated.
If you so choose to attempt this experiment yourself - here's the recipe:
http://purelyprimal.com/2012/08/06/blueberry-lemon-muffins/
And no, they didn't look quite like that. And yes, I did everything right, except I used coconut oil - thinking butter might have been a better bet, and next time almond flour?
Blueberry Lemon Muffins
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
Author: Purely Primal with Diane Sanfilippo
Serves: 12
Ingredients
6 eggs*
½ cup butter or coconut oil, melted
1 tsp pure vanilla extract
¼ cup grade B maple syrup
1 lemon, juice and zest
½ cup coconut flour
½ tsp sea salt
¼ tsp baking soda
1 cup fresh blueberries
*to use less eggs, another option is to use 3 eggs and 1¼ cups almond flour, and eliminate coconut flour
Instructions
Preheat oven to 350 degrees.
Whisk together the eggs, butter or oil, vanilla, maple syrup, and lemon juice/zest.
Sift in the coconut flour, salt, and soda. Once incorporated, fold in the
blueberries.
Line a muffin tin with muffin papers and fill each about ¼ to ½ full (makes 12).
Bake for approximately 35 minutes. When a toothpick inserted comes out clean, they are done.
I am suffering from food cravings. It's emotionally based. We know this. Although my mother believes it's due to lack of sleep. I did sleep seven hours last night, a record for me.