One of the kind things folks have done to support Ellen and I while we travel through the stroke-recovery-experience with Ellen is to bring food over for us. This is a challenge at the best of times, as most folks know our diet is restricted. Well, last week our neighbors from across the street brought over some muffins along with the recipe so we could see if wee could eat them or simply have them available for the folks that were sitting with Ellen. Ellen ate one and declared that this was the best muffin recipe ever.
Unfortunately for me, the recipe contained a little bit of wheat four so I could not eat it. But I decided that I could certainly convert the recipe over to an acceptable form for me and remake them. I did that last night and the result was delicious. Ellen says that the original recipe is a little bit better, but it is hard to beat the addiction satisfying effects of real sugar and the gluteomorphins in wheat stimulating the heroin “feel good” brain receptors. But I thought I would give you both recipes here for you to play with.
The original is titled:
Kristi Muffins – Double Recipe
Cream: ½ cup butter
½ cup coconut oil
½ cup brown sugar
½ cup honey
Add: 4 eggs
4 carrots – grated
4 bananas
1 cup canned pumpkin
Mix in: ½ cup whole wheat flour
½ cup coconut flour
1 cup oat bran
1 cup Almond meal
4 Tbs. Flaxseed meal or seeds
3 tsp. baking soda
2 tsp. pumpkin pie spice
1 tsp. salt
Bake at 375º for 21 to 26 minutes
Substitutions: 9 baby carrots = 1 big carrot
1 cup applesauce = 2 bananas
Net result = the best muffins in the universe.
David’s Version of Kristi’s Muffins – Double Recipe
The main things I would have to change to make it safe for my consumption would be the sugar, the wheat flour, and the butter. If I also want to make it low carb, I would also change out the honey and the oat bran, and make the bananas slightly green. (When bananas are slightly green the starch inside is resistant to digestion.) Since I don’t have the stretchy binding of the wheat flour, I add a little egg white powder to hold things together better.
Cream: ½ cup Smart Balance buttery spread
½ cup coconut oil or palm shortening
1 cup Dr. Dave’s Double sugar
2 Tbs. Molasses
Add: 4 eggs
4 carrots – grated
4 bananas – slightly green
1 cup canned pumpkin
Mix in: ½ cup Flaxseed flour
½ cup coconut flour
½ cup oat fiber
1 cup Almond flour
½ cup egg white powder
½ cup applesauce
3 tsp. baking soda
3 tsp. pumpkin pie spice
1 tsp. sea salt
Bake at 375º for 21 to 26 minutes
I used paper muffin cups. This is a solid muffin so don’t expect the batter to rise much at all. That means to go ahead and fill the muffin cups all the way up. I also let my muffins bake about 5 minutes longer as they seemed too moist.
If you have a favorite muffin recipe that does not use grains or dairy, send it to me so I can publish it for all my newsletter readers to enjoy. After all, we all need a great muffin now and then.
Take care,
David