The pineapple makes these muffins!  If you have the carb allowance, add a little more, but dice it finely.  These were delicious muffins - great with a cup of tea or coffee in the morning!  Mmmm...muffins!

11/2 tsp baking powder (7 mL)
1/2 tsp baking soda (2 mL)
1/2 tsp salt (2 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/4 cup granulated erythritol (60 mL)
1 tsp vanilla extract (5 mL)
14 fl. oz can unsweetened coconut milk (414 mL)
2/3  cup finely desiccated, unsweetened coconut (125 mL)
2/3  cup finely diced pineapple, (150 mL)
  from canned pineapple in juice, drained

Preheat oven to 350°F (180°C).  In large bowl, combine Gluten-Free Bake Mix, baking powder, baking soda and salt.  In food processor, process eggs, liquid sweetener, erythritol and vanilla extract.  Add half coconut milk and dry ingredients; process briefly.  Add remainder of coconut milk and process until the batter thickens up.  Stir in 1/2 cup (125 mL) coconut and all the pineapple. 

Scoop batter into 12 greased muffin cups.  Sprinkle batter with remaining coconut or keep it to sprinkle on the baked muffins.  Bake 35 minutes.  Cover lightly with foil during the last 10 minutes.

Helpful Hints:  The longer baking time is due to the high moisture content.  No other fat is required thanks to the coconut milk. 

Yield:   12 servings
1 serving
215.3 calories
5.5 g protein
18.0 g fat
6.8 g carbs 

For other great Low-Carb, Gluten-Free recipes by the team & me:

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