Coconut Almond and Cherry Muffins

Coconut Cherry MuffinsAfter making a selection of muffins for my husband, I wanted to make something completely different and special! Before going Low Carb he used to love eating Bakewell Tart.  These just hit the spot nicely, although I can’t keep him out of the bread bin, where I keep them.

12 muffins – 13 carbs, 172 calories

Ingredients

  • 160g of Carbquik
  • 40g of Ground Almonds
  • 40g of Almond Flour
  • 30g of belted butter
  • 1 heaped tspn of baking power
  • Truvia (sweetener) to taste (I use around 3 tbsp depending on the fruit content)
  • 3 medium sized eggs
  • 100ml of full fat milk (or more.. depending on the consistency of the mixture)

Added flavouring

  • 50g of desiccated coconut
  • 50g half a pot of glacé cherries (chopped into quarters- works out to 1.5 cherries per muffin)
  • 100g of flaked almonds, ( keep about 2tbsp flaked for decoration, crush the rest)
  • 3 tbsp Kirsch (optional- but it really adds to the flavour)

Method

Coconut Cherry MuffinsPut all of your dry ingredients into a large bowl (leaving out all of the favourings), and sweetener, so you can bring the whole mixture to your taste at he end (but don’t forget them!!)

Pour in the melted butter and most of the milk so it works into a mixture, then beat in the eggs. Keep adding milk until its a soft mixture (not runny- not stiff). Then add your coconut, crushed almonds, cherries, and Kirsch. Now add your sweetener, to taste. Divide into 12 muffin portions and sprinkle a few flaked almonds on top.

Bake for 20 minutes, at 160 degrees. middle of the oven. Let them cool before handling as Carbquik isn’t very manageable hot.

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