Comments on: Cranberry Pumpkin Muffins With Coconut Flour

By: Lisa MarcAurele

Lisa MarcAurele — Fri, 01 Nov 2019 00:06:44 +0000

In reply to Nancy Lovan. Frozen cranberries work fine. Just be sure to use them frozen. I just like the chewy texture of the homemade dried ones.

By: Nancy Lovan

Nancy Lovan — Thu, 31 Oct 2019 13:23:06 +0000

Can fresh frozen cranberries be used? Or does it have to be dried cranberries?

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 28 Nov 2018 18:48:54 +0000

In reply to J. You can, but you won't get any brown sugar taste.

By: J

Wed, 28 Nov 2018 14:31:04 +0000

Can I omit the Sukron Gold and increase the erytherol (Sweeve) since they are both the same?

By: Heather Z.

Heather Z. — Sat, 28 Oct 2017 00:22:22 +0000

OMG -- some of these comments -- does anyone here know how to problem solve?? If you want to substitute a dairy product for a non dairy product, then you will have to figure out the grams of fat. There is 2.5 grams of fat in 1 cup of almond milk (2.5g x .5 cups of almond milk = 1.25 g fat in 1/2 c.). There is roughly 6g of fat in 1 Tbsp. of heavy whipping cream (6x 8 Tbsp. in 1/2c. = 48 g of fat) That means to get the same amount of fat you're going to have to add it back in either coconut oil, butter, or some other fat. How much?? Figure it out!! 48g - 1.25g = 46.25g that's how much you need to add back in to accommodate the substitution. In butter that is roughly 4 Tbsp. Why? Because 1 Tbsp of butter has 12 g of fat x 4= 48g. Coconut oil has 14g of fat per Tbsp, so you will need to add 3.33 Tbsp. (or 3 Tbsp + 1 tsp -- there are 3tsp. In a Tbsp). Wonder of wonders Heather Z how did you figure this out? A magic wand, crystal ball, did you ask Alexa?? No. I did this crazy thing called MATH!! Baking is Science, and requires basic math, or fractions. If you don't know how to substitute, then don't, you'll screw up the recipe with all the expensive ingredients in it. Baking is chemistry, more so than cooking. You can't just add a dash here and there of any ol' thing: baking is precision. I haven't even touched in the conundrum of adjusting the liquid ratio for substitutions. I love the one comment where the person didn't have the common sense to eliminate the salt when using salted butter, even though the recipe made a point of spelling it out. And lo and behold, wouldn't you know it -- the baked good was too salty -- ha ha ha! Does anyone read the directions and/or THINK anymore? Does everything have to be spelled out nowadays?? When I do a substitution, I'm taking a risk, albeit a calculated one. This dear lady who makes these recipes doesn't have time to hold everyone's hand. There are websites that are dedicated toward substitution assistance. Google them! (End of rant)

By: Lisa

Lisa — Wed, 23 Dec 2015 10:25:32 +0000

In reply to Lisa P. I'd try 1 1/2 teaspoon, but 1 tsp might be enough. The eggs help too.

By: Lisa

Lisa — Wed, 23 Dec 2015 10:23:17 +0000

In reply to Lisa P. I'd try increasing butter to 1/4 cup.

By: Lisa P

Lisa P — Wed, 23 Dec 2015 10:06:44 +0000

In reply to Lisa. How much more butter if almond milk is used?

By: Lisa P

Lisa P — Wed, 23 Dec 2015 10:03:54 +0000

In reply to Lisa. If I use the 1 1/2 cups almond flour, how will I know if I need to use can than gum? How much of the gum would I need to use? A tsp? Thank you!

By: Lisa

Lisa — Wed, 23 Sep 2015 19:15:49 +0000

In reply to JW. Made them in a regular size muffin pan. You could certainly use a mini to cut serving size down.

By: JW

JW — Wed, 23 Sep 2015 16:17:14 +0000

These look and sound fantastic! Is this a regular or mini muffin pan that you are using? Have you tried freezing these?
Thanks!

By: Lisa

Lisa — Wed, 16 Sep 2015 13:14:12 +0000

In reply to C. You can use almond flour. This recipe would require about 1 1/2 cups of almond flour (costly) and you may need a bit of xanthan gum or chia to hold it together. I love coconut flour because you use much less than almond flour and it costs less too!