A marbled peanut flour recipe that is delicious soft as well as healthy. Peanut flour is gluten free and low in carbs too. It’s great for baking and is a healthier alternative to flour.
The first batch of these muffins were tasty but doomed. As I was taking a plate of them outside for photographs I tripped on something. I held onto my camera as I crashed to the ground on my knees but the plate went flying to the ground. Somehow it stayed in one piece. Only a few muffins made it with the others suddenly had a gravel topping, along with my knees. I brushed off the topping and took the photos. For the first time ever uploading my photos I deleted them all from my camera. I’m still puzzled as other recipes on the camera made it to the laptop. Still, it prompted me to bake another batch.
I am glad of the mishaps as the second batch were wonderful and so much better. I’m still not sure how but they rose up so high. It’s the same recipe with the only difference is that I nearly burnt the butter as I was melting it! Plus the cocoa swirl looked so much better than the first batch.
The peanut flour is not strong in taste and to be honest you can’t really taste it but the flour itself is just wonderful to bake with. The Chief Taster declared it his favourite low carb flour and actually picked up a tub of the peanut flour to read about the carb content. I had better purchase a couple more tubs of this flour in anticipation of more muffin requests. He feasted on muffins that day. Only one made it to the next day for breakfast.
Peanut flour makes a great gluten free and low carb sponge. The muffins are light and moist. The cocoa swirl adds a delicious chocolate element with no actual chocolate involved. It is a heavier density than the peanut flour batter so does seem to separate when baking, giving the defined colour split.
I need to make third batch now to see whether they rise as high again. But no carrying a plate of them and my camera at the same time again.
- 1/2 Cup (60g) Peanut flour
- 4 Eggs
- 1/2 Cup (107g) Erythritol (or other sugar substitute)
- 1/2 Cup (113g) Butter, unsalted Melted
- 2 tablespoons Cocoa Powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3-4 Tablespoons Coconut milk
Preheat the oven to 200C/400F degrees
Add the erythritol to the butter and stir well.
Add the eggs and combine thoroughly
Whisk in the peanut flour, baking powder and salt.
In a small bowl, spoon in about 4 tablespoons of the batter.
Add the cocoa powder and blend into a paste.
Add the coconut milk and blend until smooth.
Pour the peanut batter into a muffin tin lined with cases. Pour about 2/3 of the way up.
With a small spoon, drizzle the cocoa mixture into the muffin cases.
Using a knife, place it into the cupcake and gently swirl the cocoa mixture around.
Bake for 20 minutes until firm and golden.
Makes 8 muffins
Nutritional Information per muffin – 181 Calories, 16g Fat, 5g Protein, 2.7g Total Carbs, 1.1g Fibre, 1.6g Net Carbs.