Hcg Diet P3 Coconut Flour Raspberry Muffins Recipe 425

HCG DIET (P3) COCONUT FLOUR BISCUITS RECIPE - (4.5/5)

Steps:

• In a microwave safe bowl, beat the egg and salt then add the water, mix and add the flour and baking powder until well blended and most of the lumps are gone. Let sit a few seconds then add milk. You want it to look like a dough, not a batter. Microwave for 1 minute 45 seconds until it looks dry and it's pulled away from the sides of the bowl. Turn it out of the bowl and slice in half to make 2 equal thickness pieces and place on a rack to cool. You need air to circulate around them so they don't get soggy. approx: 130cals; 10g carbs; 6g fiber

HCG DIET (P3) COCONUT FLOUR PANCAKES RECIPE - (4.2/5)

Steps:

• Blend together eggs, oil, coconut milk, sugar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon (I found this to be a bit much - I would use 1/2 tablespoon) of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2½ to 3 inches in diameter. Batter will be thick, but will flatten out when cooking.

COCONUT AND RASPBERRY MUFFINS

Steps:

• Preheat oven to 200°C Lightly grease 12 muffin tins.
• Sift together flour and baking powder into a bowl. Stir in coconut and soft brown sugar.
• Place raspberries in a bowl and cover with white sugar.
• In another bowl lightly whisk together the vanilla, melted butter, eggs and milk. Pour over raspberries.
• Fold egg mixture into dry ingredients and stir quickly to combine.
• Spoon mixture into prepared muffin tins, sprinkle with coconut shreds and press one raspberry into the centre of each muffin.
• Bake for 12 - 15 minutes or until muffins spring back when lightly pressed.

HCG DIET (P3) COCONUT FLOUR RASPBERRY MUFFINS RECIPE - (4.2/5)

Steps:

• Heat oven to 375° F. Prepare pan with a generous amount of butter. This recipe makes six "regular"-sized muffins. Whisk or beat the eggs until whites and yolks are well-mixed. Stream in the butter while continuing to whisk. Add salt and vanilla and mix until combined. If using liquid sweetener (preferred, as it is zero carb), add at this point. Mix the remaining dry ingredients, coconut flour, baking soda, and sweetener if using powder. Mix the dry and wet ingredients together. Now you will whisk in water, one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients like crazy. You want to get it to a consistency that will hold up the berries, but not be too thick. I usually end up using about 4 Tablespoons of water. Gently mix in the berries and divide among 6 muffin cups. Bake for about 15 to 18 minutes, or until just turning golden on top.