I recently made these delicious morsels from Practical Paleo. Not only did I love them, but my family thought they were great as well (which is wonderful as I keep trying to bridge the gap between Paleo and SAD in our household). Be sure to click the link for the recipe from Diane San Filippo’s site Balanced Bites – she just posted it for everyone to try this morning.
The only change I made was I tossed in a cup of shredded carrot I had leftover from another recipe, which is funny to me since I made these last week and Diane posted that she was trying out the same thing today. It’s a good combo.
One thing I didn’t like was how they stuck to the pan. I didn’t want to “waste” my precious pastured butter on greasing the cups (and I’ve drawn the line at using PAM anymore), so I used coconut oil. I either didn’t use enough or it doesn’t serve the purpose well because I ended up wrestling them all out of the pan.
THIS is what I ended up with:
Note: The one CLEAN cup was empty because I made them a “generous” size and ended up with eleven.
So the hint here is, definitely use muffin liners OR…
I have since made my most wondrous baking purchase to date: SILICONE MUFFIN CUPS.
They are truly amazing and I do not know why I didn’t know about these from all those years of baking before Paleo. Seriously. They ROCK! The paper baking cups have proven notoriously difficult to find on this island and parchment paper cups are non-existent, so these suit me quite nicely. I should have bought two sets.
These muffins do not have a large ratio of coconut flour in them so the texture is not papery like some Paleo baked goods can be. They are amazing with a slab of pastured butter (which I hoard like Midas). The other morning I doubled up on pumpkin with a smoothie as well:
If you’ve tried my Paleo Pumpkin Smoothie before, this is pretty much the same except I used freshly made carrot ginger juice for the base along with a little splash of leftover full fat coconut milk.
What flavors are you excited about these days?