February 8, 2016

Sweetened with Stevia: Mazzou's Super healthy Orange Raspberry Sourdough Coconut Muffins for Valentines!

Mazzou's Sourdough Coconut Flour Stevia Muffins!
Start your sourdough starter TODAY if you want to make these muffins for Valentine's 2016! :)

My diet is getting stricter and stricter but I refuse to let it become boring. I no longer eat any unsoaked grains or nuts and like to stick with rye especially. Which makes desserts few and far between...unless I come up with a miraculous creation, that is!
When I was 8 years old, I was dubbed Marjo the muffin girl and I am loathe to give up that title! My family eats regular muffins, so I finally perfected a sourdough version for myself! You can do the flour-soaked-overnight thing like I used to but this sourdough version sure wins for the least amount of phytic acid! Enjoy.

2 eggs, preferably fresh free range- room temperature.
1 cup sourdough starter past the ''bubbly'' stage. (if you are in a hurry to make this recipe, don't worry about letting your starter sit the usual recommended amount of days- 4 days should be fine for these muffins.)
1/3- 1/2 cup coconut flour (or ground unsweetened coconut!)
1/8 tsp. sea salt
1 tsp. powdered stevia (we buy ours in a lb. bag from Vitacost.com. click on that referral link to get $10 if you are a new customer!)
1/4 cup coconut oil (or butter if desired)
1/2 tsp. baking soda
1 tsp. vanilla
Zest of 1 orange (or a half if desired)

Beat both eggs until doubled in volume. Add coconut flour, stevia, coconut oil, baking soda, vanilla and orange zest.

Bake at 300 until set and a toothpick comes out fairly clean
Makes about 6 muffins. I have not yet tried to double this recipe; it may work better to do two batches if you wish for more muffins as the smaller the batter the lighter it is.

Tip: This batter also makes lovely pancakes!
Sourdough Coconut Flour Muffins with Stevia 

Confession: After I beat my eggs, I often just dump the ingredients in as I think of them. ;) And the muffins come out delicious every time. Just make sure you don't have any baking soda lumps!

Optional: fill each muffin cup half full, place a whole fresh or frozen raspberry in the center; top with remaining batter.
Or, do 1/2 a raspberry and a previously chilled coconut carob ball (click on link for recipe)- delicious!

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