Wednesday, April 8, 2015

Mixed Fruit Muffins

I love Elana Amsterdam's recipes.  This one started off as the Apricot Muffin recipe from her book Paleo Cooking from Elana's Pantry.  And, you might ask, if I love the recipe so much, why did I change it until it's hardly recognizable?  In short:

  • I don't love measuring, so I convert to weight wherever possible.
  • I love apricots, but not all the time.  Sometimes it's fun to just mix things up a bit.
  • Sometimes my dried fruit gets to be a bit too dry and needs pre-moistening.
  • I don't love dragging the food processor out to make a small batch of muffins, so I've found a different way that's easier for me.
  • I like mini muffins.
  • I like nuts on top.
  • 80 to 90 grams total dried prunes, dates, & apples (whatever proportion suits your fancy)
  • Small amount of hot water
  • 28 grams coconut flour (30 grams if Trader Joe)
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 112 grams melted coconut oil
  • 4 large eggs
  • 7 drops liquid vanilla stevia, optional
  • About 1/2 cup chopped walnuts

  1. Chop fruit in small pieces, place in small glass container, and cover with just barely enough hot water to cover. Let sit for about 20 minutes.
  2. Drain excess water from fruit.
  3. Line mini muffin tins with 24 liners.  Spray liners with coconut oil spray.
  4. Place fruit in medium stainless mixing bowl. Add coconut oil. Using a stick blender, pulse until fruit is very finely chopped, almost pureed.
  5. Pulse in eggs and stevia.
  6. Pulse in coconut flour and salt. Let set 3 to 5 minutes so coconut flour can thicken.
  7. Stir in baking soda.
  8. Fill muffin liners about 3/4 full.  If you have extra batter, line a custard cup and pour the batter in the custard cup.
  9. Top with nuts.
  10. Bake at 350 for 10 to 15 minutes, until a toothpick comes out almost clean.
  11. Cool thoroughly. Refrigerate leftovers.

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