Post by steffanie3 on May 5, 2014 19:50:34 GMT -5
Trim Healthy Mama Coconut Cupcakes
Ingredients
1/2 cup almond meal/flour
1/2 cup coconut flour
1 cup (unsweetened) coconut flakes
1/2 cup Trim Healthy Mama Sweet Blend – you can also substitute with 1/2 to 3/4 cup Truvia or 3/4 cup xylitol
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
4 ounces 1/3 less fat cream cheese
1/2 cup coconut oil
1/4 cup (unsweetened) almond milk, plain or vanilla
1 teaspoon vanilla extract
1 teaspoon coconut extract
Instructions
Prepare muffin tin with liners, or spray with nonstick coconut oil cooking spray. Heat oven to 375 degrees. In a mixing bowl combine almond flour, coconut flour, baking powder and salt.
Mix well, then add coconut flakes, mix again, and finally add sweetener.
Mix again, then set the dry ingredients aside.
In another bowl add almond milk, coconut oil, cream cheese, eggs, and extracts.
Using a hand mixer, blend for two minutes – until smooth.
Next, fold the dry ingredients into the wet ingredients.
Add the dry ingredients to the wet ingredients and use a spatula to carefully tuck and fold the dry ingredients into the wet. The goal is to fully mix the batter without beating all the air out of it. Simply scoop from the bottom and work the dry into the wet slowly.
Spoon batter into prepared muffin tin and bake at 375 for 20-25 minutes, until the cupcakes are just beginning to brown on top.
~By Amanda Coers
www.thecoersfamily.com/trim-healthy-mama-coconut-cupcakes/
Ingredients
1/2 cup almond meal/flour
1/2 cup coconut flour
1 cup (unsweetened) coconut flakes
1/2 cup Trim Healthy Mama Sweet Blend – you can also substitute with 1/2 to 3/4 cup Truvia or 3/4 cup xylitol
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
4 ounces 1/3 less fat cream cheese
1/2 cup coconut oil
1/4 cup (unsweetened) almond milk, plain or vanilla
1 teaspoon vanilla extract
1 teaspoon coconut extract
Instructions
Prepare muffin tin with liners, or spray with nonstick coconut oil cooking spray. Heat oven to 375 degrees. In a mixing bowl combine almond flour, coconut flour, baking powder and salt.
Mix well, then add coconut flakes, mix again, and finally add sweetener.
Mix again, then set the dry ingredients aside.
In another bowl add almond milk, coconut oil, cream cheese, eggs, and extracts.
Using a hand mixer, blend for two minutes – until smooth.
Next, fold the dry ingredients into the wet ingredients.
Add the dry ingredients to the wet ingredients and use a spatula to carefully tuck and fold the dry ingredients into the wet. The goal is to fully mix the batter without beating all the air out of it. Simply scoop from the bottom and work the dry into the wet slowly.
Spoon batter into prepared muffin tin and bake at 375 for 20-25 minutes, until the cupcakes are just beginning to brown on top.
~By Amanda Coers
www.thecoersfamily.com/trim-healthy-mama-coconut-cupcakes/
This is an S recipe. It looks like it makes 12 muffins. You could eat them as breakfast, snack, dessert or in whatever S setting you would like. If you ate them alone I would probably stick to 2, you could have 1 along with the rest of an S meal, for instance you could have 1 muffin & a FSF or 2 muffins & a cup of tea. But honestly, these look really good, I might need to eat at least 2 no matter what else I was eating 
