blueberry muffins

This recipe makes cake … or cupcakes … or muffins (if you’re like me, and you like your muffins super sweet — if you aren’t, just use less stevia!).  Just add whatever flavorings you’d like — I’ve done blueberries, cocoa powder, and orange zest, and they all came out delicious.  They bake quickly, cool quickly, and are even good cold the next day.  The day after next I can’t speak to, because none of these puppies have ever lasted that long.  :-)

The same amount of batter will make a dozen muffins/cupcakes, or fill one cake round; it bakes the same time and temperature either way.  So pick the shape that suits you!

For this recipe, I’ve used Native Forest Premium Organic Coconut Cream (which you can also get in smaller cans).  As long as you can tolerate guar gum, I can’t sing the praises of this stuff enough.  It spares me the hassle of separating out coconut milk to get the cream, and the thickness and fat content of the cream is very consistent, which has finally let me use it in baking.  I can’t speak to the results you’ll get if you use another coconut cream, but I don’t see why anything would go disastrously wrong — just make sure to use the cream, not the thinner coconut milk, as the coconut cream provides all the fat in this recipe!

In any case, let’s eat cake.  :-)

Paleo Cake (Or Cupcakes, or Muffins)

Yield:  A dozen muffins/cupcakes, or one cake round

Ingredients:

Directions:

1.  Preheat the oven to 350 degrees Farenheit.  Grease your pan (either a muffin tin or cake pan) with coconut oil, then “flour” it with tapioca starch, and set aside.

2.  In the bowl of a stand mixer, using the whisk attachment, whip the egg whites until stiff peaks form.

3.  While the egg whites are whipping, combine the dry ingredients (tapioca starch, almond flour, paleo dough mix, paleo baking powder, salt, and any dry additions such as cocoa powder) in a medium-to-large mixing bowl.

4.  Add the egg yolks, stevia extract, and coconut cream, and mix with a fork until combined into a thick batter.  Once the egg whites are whipped, gently fold them into the thick batter until uniform.  (The batter will still be thick, but less so.)

5.  Portion the batter into your greased-and-floured pan (either spooning the batter into muffin cups, or pouring in into a cake pan), and bake in your preheated oven for 20 minutes.

6.  Let cool five minutes, then gently loosen the cake(s) around the edges with a knife and turn out onto a cooling rack to further cool, or eat fresh!