So you know I decided to not eat all those different types of muffins we have been making for breakfast because I thought they were just too fattening. I LOVE Flaxseed and Almond flour but I think using too much is causing me to gain.
I had a can of Pumpkin Puree just staring at me in the pantry for a while. I didn't want to open it because it goes bad in the fridge after a week. So I split it in half and put one half in the freezer. I hope it stays good that way till next time.
I do love using coconut flour. Thanks Dawn :-) for introducing it and explaining it's benefits to me. So I made a 2 minute muffin using Pumpkin puree and coconut flour for my breakfast this morning. It was so good and moist and fluffy I know you will enjoy it as much as I did.
Pumpkin-Coconut flour Muffin:
serves 1
2/1
ingredients;
1 heaping tb Pumpkin Puree
1 tb coconut oil
1 egg
some Sugar free coconut or almond milk - or a little of both
1 tb of coconut flour
allspice (a few shakes)
nutmeg (a few shakes)
cinnamon (a few shakes)
stevia to taste
vanilla extract (just a bit)
*Add 1 tb of peanut butter for a different yummy taste
Mix real well - I use a small pyrex bowl. Make sure to get out all the lumps and add enough milk to get it to the right consistensy.
*Add some crushed walnuts and a handful of Hershey's sugar free chocolate chips (sweetened with Maltitol)
Taste with the tip of your finger to see if its sweet enough for you.
Place in the Microwave for 2 minutes - then check. I had to add 20 more seconds. Keep adding more time until it looks all the way cooked.
Serve warm plain or with butter or Natures Hollow.
ENJOY!!
When I make the almond muffin I usually only eat half (I find them a large size). I toast the other half the next day and it’s great. I tried freezing pumpkin puree once and it went all watery - let me know what happens to yours. I love pumpkin muffins. I found a neat recipe for a warm pumpkin dish that sounded good for breakfast - I was thinking of trying it sometime too. It was recommended by a low carb doctor since it is low carb and high protein/fat. I love ricotta cheese too. http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1568522
ReplyDeleteI think I might try this one in the morning but I don't ricotta - I'm gonna use cottage cheese - do you think it will work??
DeleteNot sure since they are different. Cottage cheese is lumpy vs. smooth ricotta. If your cottage cheese is liquidy I would drain some liquid in a strainer and maybe whip it in a mixer or with a mixer to be smoother. Than maybe it would work. I happen to have some ricotta left since I used it in my cheesecake. I may try this. Change of pace from eggs :)
DeleteSounds amamzing, gonna get the stuff i need to make one tomorrow.
ReplyDeleteI used to make this same recipe!! I got tired of it, but its,still good
ReplyDeleteHmm. I freeze pumpkin puree every time I open a can to make my own recipes. While I agree it does get a little watery, that's not been a problem at all. I've both stirred it back in and drained it off and don't recall noticing any difference in things I'd made. Don't fear, it'll be fine when you use it next.
ReplyDeleteVanessa at Healthy Living How To posted another pumpkin recipe for breakfast - sounds (and looks) good too. Check out her FB page for today's photo but here is link to original recipe http://www.healthylivinghowto.com/1/post/2011/10/peter-peter-pumpkin-eater.html. More ways to use up that can of pumpkin when you open it (pumpkin is so good for us). :)
ReplyDeleteThis one I saw this morning
DeleteI know that Amber posted pumpkin muffins a while ago. I think I tried making a pumpkin minute muffin then, can't remember. I have some pumpkin 'balls' in the freezer - I think I'll try to make this and see how it goes! You are welcome about the coconut flour- it is so great for a low carb healthy option!
ReplyDeleteOk ... not sure if I did something wrong. I wasn't very hungry tonight so decided to try this muffin as my dinner. I choked half back and had to throw the other half out. I used 86% chocolate which was definitely too bitter and maybe I didn't sweeten it enough. Mine also didn't cook as nice looking as yours. Bummer ...
ReplyDelete