The frosting is so simple--no messing with lots of butter or cream cheese. A nice Greek yogurt thickened with peanut flour. We really liked it! The original recipe is from the June 2015 issue of the Diner News.
It features my baking blend. I will add that recipe below. I really do use my baking blends often. They work better than any flour substitute alone. Plus, it is less expensive to make up your own baking blend rather than buying a commercial blend. The initial cost is there, purchasing specialized ingredients, but they will last a long time, so you will end up saving.
2 tbsp erythritol / stevia blend
1/2 tsp vanilla
1/4 cup Master Mix (#2)
1/4 cup peanut flour
1 tsp baking powder
2 tbsp MCT or coconut oil
2 tbsp cashew milk
1/4 cup Greek yogurt
1 tbsp peanut flour
erythritol / stevia blend
1/4 tsp vanilla
1 pinch salt
In a medium bowl, beat eggs. Stir in sweetener and vanilla. Add master mix, peanut flour, baking powder, oil, vanilla and salt. Stir until smooth. Add cashew milk one spoon at a time. Fill 4-5 muffin cups with batter. Bake at 350 degrees for 12 minutes.
To make frosting, combine all ingredients. Top cooled muffins.
Serves 5: 129 calories 2.5 net carbs 10 g fat
This is a great recipe that makes a small batch. Sometimes, you just don't want to overdo. He will be eating a big steak dinner too, so this is just about right to share with our smaller family. Just one son home for Dad's birthday.
Master Baking Mix #2
1 1/2 cup coconut flour
1 1/4 cup oat fiber
3/4 cup almond flour
3/4 cup whey protein powder
1/2 cup flaxmeal
1/4 cup ground psyllium husk
2 tbsp glucomannan
2 tbsp beef gelatin
Combine all ingredients in an air tight container.
18 - 1/4 cup servings 116 calories 2 net g carbs
This is the mix I use for heartier muffins and breads. It is slightly less expensive than my Mix recipe #1. Either would work if you have one already made up. Now I am off to celebrate his birthday and work on the January edition of the Diner News.
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