Paleo Muffins ???

Gloria · Post by **Gloria** » Wed Jul 04, 2012 8:55 pm

Brandy,

I totally forgot that I have a mini-muffin pan. I think I'll form my turkey sausage in the mini-muffin pans. Then I can eat one when I feel like a protein snack. Thanks for mentioning it.

Gloria

carolm · Post by **carolm** » Wed Jul 04, 2012 10:21 pm

Gloria, is your turkey sausage recipe posted somewhere?. I would really like to have a breakfast meat and I think this would work.

Carol

Sheila · Post by **Sheila** » Thu Jul 05, 2012 7:14 am

Ditto for me Gloria. My attempt to make kielbasa sausage was pretty bad. It is edible but just barely. I'd love to have a recipe for turkey sausage that tastes good.

Sheila W

Lesley · Post by **Lesley** » Thu Jul 05, 2012 6:30 pm

I just made the muffins with chestnut flour, without eggs, using egg replacer. They are just as yummy, but don't hold together as well. They are cooling now, and I will report how they come out when cool. Right now they are crumbly.

Everyone LOVES this recipe. Kids from age 10 to age 2 managed several of them each last night, not leaving their parents many to share.

Gloria · Post by **Gloria** » Thu Jul 05, 2012 9:30 pm

I thought I put my recipe in Dee's Kitchen, but I guess I didn't. Sometimes I think my recipes are too plain because of my limited ingredients, so I don't put them there. Here is my recipe:

Turkey Sausage Patties

1 lb. ground turkey (all or part dark meat is more moist)
3/8 tsp. ground ginger
3/4 tsp. sea salt
1/2 - 1 tsp. dried sage
1/4 - 1/2 tsp. black pepper (optional)
2-3 Tbsp. maple sugar (optional)

Crumble turkey into a large bowl. Add spices and maple syrup or sugar, if desired. Shape into 2 inch patties. Cook over medium heat for 6-8 minutes on each side.

Sara also posted a recipe for "Meat Cupcakes" and I've copied it here:

Sara wrote:Here's a quick how-to for the meat cupcakes, which have been a very variable recipe - since it and my list of intolerances are kind of in flux, I haven't done rigorous measuring.

They are they have no dairy, no legumes or grains, and no eggs... the rest is very flexible:

2 pounds of ground meat - we have used turkey, chicken, lamb and beef (chicken will need some added fat to make it work; I have used coconut oil, but mostly we just don't make this with ground chicken)

We saute chopped carrots and onions in a little oil, then add it to the ground meat, along with several optional items - your choice, and you can vary it according to the 'cuisine' you feel like eating:

chopped pistachios (could be other nuts - esp. nice with turkey)
chopped olives (esp. nice with lamb, and maybe some oregano)
coconut flour - we 'wing it' to get a more meatloaf, less burger consistency, using more or less depending on the meat
sometimes we sprinkle some coconut aminos (no soy, no wheat, nice flavor)

Grease muffin tins (which, of course, are *never* used for gluten baking!!) with coconut oil (or your preferred safe oil), form and bake @350 for 25 minutes. We put a 'dimple' or thumbprint in each one, because we read somewhere that it makes them cook more evenly. Seems to work.... Makes 12.

I'm sure you could vary either recipe depending on your intolerances.

Gloria

Sheila · Post by **Sheila** » Fri Jul 06, 2012 7:17 am

Thank you so much Gloria. My favorite Jones sausages have maple flavoring and I also put the syrup in butternut squash soup. It really does add something, doesn't it?

Today is replenishing cock-a-leekie soup day for the freezer. When I don't feel like cooking or even thinking about cooking, I defrost a container of this soup or the butternut squash soup. To have some tasty homemade sausage to pop out of the freezer will be another wonderful convenience.

By the way, I found a recipe for "Sweet Potato Crusted Fish" on line. Turns out the recipe was posted by someone who had them at our local restaurant, "Leftovers", where I first had them. They turned out really well. Below is the link for the recipe.

www.mylifeasamrs.com

Sheila W

JFR · Post by **JFR** » Sat Jul 07, 2012 5:46 am

I make breakfast sausage using this recipe with ground pork:

PORK, boned ..........................................1 lb
SALT, pickling (non iodized)................. 1 tsp
PEPPER, ground ......................................1/4 tsp
SAGE, rubbed.............................................1/2 tsp
GINGER.........................................................1/8 tsp
NUTMEG.......................................................1/4 tsp
THYME...........................................................1/4 tsp
PAPRIKA........................................................1/4 tsp

It comes from this website about sausage making:

http://schmidling.com/bsaus.htm

I don't use any sweetener. I gave up making sausage for a while when I was going low histamine because of some of the spices but I have just started making it again and it's fine.

Jean

Sheila · Post by **Sheila** » Sat Jul 07, 2012 2:03 pm

The Morning Glory recipe makes 2 dozen mini-muffins plus 4 regular sized muffins. The minis take about 16 minutes +- to bake and taste just as good. Because they are so small it was a little more difficult to lift them out of the pan but all of them held together pretty well. Thank you, Gloria for the idea. One mini muffin is the perfect snack whereas a regular sized muffin is almost too rich and too filling.

Sheila W

garina · Post by **garina** » Mon Jul 16, 2012 6:27 am

Sheila,

Or anyone that might know. Does your book tell how many carbs, protein, calories, sugar, etc. are in the Paleo muffins? I'm curious, because I eat so many of them, and I do try to limit carbs, sugars, and calories.

Mostly, I guess, because most muffins are loaded with sugars and carbs to the point that I had always avoided muffins even before MC. But, these seem so perfect with the low carb almond flour and no added sugar except a bit of honey, which I do use.

I also tried baking them with and without the paper muffin cup holders, and I think I need to buy a new muffin pan. I would love to get one that is coated for easy cleaning, but don't know if that's a good idea. Any thoughts?

Thanks all,

garina

Sheila · Post by **Sheila** » Mon Jul 16, 2012 6:53 am

I'm addicted to the Paleo muffins, too Garina. The cookbook doesn't list a nutritional breakdown of any of the recipes in the book, "Paleo Comfort Foods". I'm not very concerned about carbs but probably should be. I've always been a big carb eater and close to being a non-meat eater until starting the paleo diet. By the way, because I'm so highly reactive to carrots, I've substituted shredded zucchini and the muffins are just as good. (Thanks Leah :-)

My biggest problem with the paleo diet is my continuing weight loss. I'm down about 9 lbs and can't afford to lose another ounce. If I eat too much food, I feel nauseated. There has to be a way to bump up the calorie count on the paleo diet without having to consume a bushel of food or force more meat down my throat.

Sheila W

JFR · Post by **JFR** » Mon Jul 16, 2012 7:08 am

garina wrote:Sheila,

Or anyone that might know. Does your book tell how many carbs, protein, calories, sugar, etc. are in the Paleo muffins? I'm curious, because I eat so many of them, and I do try to limit carbs, sugars, and calories.

Mostly, I guess, because most muffins are loaded with sugars and carbs to the point that I had always avoided muffins even before MC. But, these seem so perfect with the low carb almond flour and no added sugar except a bit of honey, which I do use.

I also tried baking them with and without the paper muffin cup holders, and I think I need to buy a new muffin pan. I would love to get one that is coated for easy cleaning, but don't know if that's a good idea. Any thoughts?

Thanks all,

garina

There are lots of places where you can enter recipes and it will tell you the nutritional information including carb counts and calories. I use Fitday (www.fitday.com). You click the tab on the left that says" enter custom food". You have to register first but it is free.

Jean

garina · Post by **garina** » Mon Jul 16, 2012 3:24 pm

Sheila,

Thanks for checking your book for me - I like the idea of Zucchini in place of carrots, although, I'm happy with my new food processor, because shredding carrots is now a breeze!

Jean,

I registered on Fitday.com., but I couldn't find the "enter custom food" tab. I must be looking in the wrong place. Thanks for letting me know about that.

garina

JFR · Post by **JFR** » Mon Jul 16, 2012 3:40 pm

Garina,

You need to click the tab "foods" which is along the top of the page under "my fitness log". It is where you can enter the foods you eat. Then, on the left hand side, under "add a food" click on "create a custom food". Hope this helps.

Jean

wonderwoman · Post by **wonderwoman** » Wed Jul 18, 2012 11:58 am

Sheila and other muffin lovers

I found the cookbook EVERYDAY PALEO by Sarah Fragoso at Costco yesterday for $18.99 normally $29.95.

In it is a recipe for Paleo Apple Muffins. I made them this morning and they are OK. Maybe it is the cinnamon I didn't care for in them. I followed the recipe exactly except I grated the apple rather than chopping it. Next time I will probably add nuts. I only had 1 cup of Bob's Red Mill almond flour which is very fine and white. I used that plus 1 1/4 cup of almond flour from Trader Joe's which was much coarser and brown in color. (it was less than half the price)

Here are the ingredients for the

Paleo Apple Muffins

1 very ripe banana
4 eggs
1/3 cup water
1 organic apple finely diced

2 1/4 cups almond meal
1/2 teaspoon baking soda
1 heaping tablespoon cinnamon

1/4 cup coconut oil

mash the banana with a fork
then mix the first 4 wet ingredients together, then add the melted coconut oil

mix the 3 dry ingredients together

pour the dry ingredients into the wet and mix well with a spoon

fill greased muffin tins 3/4 full

bake at 350 degrees for 15-20 mins or until toothpick comes out clean.

makes approximately 16 muffins.

I used 12 aluminum cup cake liners on a cookie sheet in my convection toaster oven and made an additional 4 in a regular greased metal muffin tin. These broke apart when I tried to get them out of the tins.

Costco also had PALEO COMFORT FOODS by Julie & Charles Mayfield for the same price. I also have that book.

Sheila · Post by **Sheila** » Wed Jul 18, 2012 2:00 pm

Thanks, Charlotte. You can't have too many muffin recipes.

I like the idea of using the banana in the muffin and I think you could probably add a little more of either banana or apple for a "juicier" muffin. IMO, nuts are always a good addition. I'm going to try using pumpkin next time I make the paleo muffins.

I'm wondering how to manage eating the muffins when/if I begin the rotation diet. There are so many ingredients. Actually, I'm hesitant to start the LEAP diet because I've already lost too much weight and know that the pounds will melt off with that diet. As Gilda Rader said, "It's always something."

Sheila W