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Thursday, May 20, 2010

I'm in love with these blueberry muffins!

I have recently switched from the Yeast Connection Diet to the Specific Carbohydrate Diet (SCD).  Basically, this means that I used to not be able to eat anything sweet.  Not even fruit!  However, I could eat grains as long as they were gluten-free and had no sugar or yeast.  Now, I can eat fruit and even honey, but I cannot eat any grains.  It'll be a challenge, but I'm ready for a change.  Plus, I am SO excited about eating fruit again! 

I found this recipe in the "Eat Well Feel Well" cookbook by Kendall Conrad.  These muffins turned out really well and were super tasty and moist.  The recipe calls for almond flour, but I used hazelnut flour with delicious results.  (Nut flours are just nuts ground up really finely.  There is no actual flour in this recipe.  I  buy it at Whole Foods but you can make your own nut flour by grinding your nuts of choice in a food processor.)
Try 'em!  They are high-protein, low-glyemic index, and relatively low-carb.

SCD Blueberry Almond (or hazelnut) Muffins

3 cups almond flour (or any other nut flour)
2 large eggs
8 tablespoons (1 stick) unsalted butter or ghee (Butter has very little lactose and ghee has none.  Alternatively, you can substitute olive oil if you like.)
1/4  cup honey
1 teaspoon baking soda
2 teaspoons pure vanilla extract
pinch of salt
1 1/2 cups of fresh or frozen blueberries

Preheat oven to 300 degrees Farenheit.  Line a standard 12-cup muffin pan with paper cupcake liners.  In a food processor, puree the almond flour, eggs, butter, honey, baking soda, vanilla, and salt until smooth.  Transfer to a bowl and gently fold in the blueberries.  With a big spoon, scoop the batter into the prepared muffin pan.  Bake for about 40 minutes, or until golden brown.  Serve warm with butter and honey if desired.
Makes 1 dozen.

When I made these, I decided to turn them into cupcakes by making icing for them.  (...because everyone knows that cupcakes are muffins with icing, right?)  This honey icing was delicious!  I have to say though, I don't think I boiled the honey long enough because it turned out really thin.  Make sure you boil it long enough if you want a thick, spreadable icing.

Honey Frosting

1 cup honey
1 egg white, beaten
1 teaspoon vanilla

Boil the honey until a drop forms a firm ball in cold water.  Add gradually to beaten egg white.  Whip until stiff and add vanilla.  This frosting is marshmallow-like and remains spreadable for hours. 

I hope you like these as much as I did!

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