| Recipe: |
So this one sprang out of a convoluted idea I had a couple of days before the physicists & astronomer were in charge of food for our morning division meeting. I REALLY was in the mood for oatmeal pancakes (with blueberries), but it had been a hellish week and I didn't have the energy to pack up the batter and electric skillet. So the oatmeal was mandatory... and fruit... and since I didn't have a tried and true muffin recipe that fit the bill, I started with my favorite carrot cake recipe, subbed apples for carrots, about half the flour became oats, I dialed back the sugar because apples are sweet enough, then I had to add more flour because the apples were a lot wetter than carrots, some oil got subbed for Greek yogurt (because of a killer blueberry muffin recipe based on Greek yogurt), and I cut back the nuts and coconut a little (though you could put them back at a cup each if you want). Phew... and it worked!! :-)'
The whole recipe has about 320 g net carbs.
1 1/3 c flour
3/4 c dry oatmeal, about half whirred to oat flour in a food processor
1/4 c oat bran (though I imagine using 1 c oatmeal and skipping the oat bran would be fine)
1/3 c brown sugar
1/3 c splenda
2 t baking powder
1/4 t baking soda
2 t cinnamon
2/3 c vegetable oil
1/3 + c Greek yogurt (I added to liquid measuring cup with oil to just over 1 c total)
3 eggs
2 t vanilla extract
3 c grated apples (not quite 4 apples for me; about 1 lb of apples before coring but not peeling)
2/3 c walnut chunks
2/3 c thick shredded coconut
Preheat oven to 350 F. Grease and flour a bundt pan (seriously... even if it's "non-stick" this will want to stick).
[Note: The original carrot cake recipe called for lining a 9"x13" pan* with waxed paper and greasing the paper. I haven't tried these as muffins... if anyone does, let me know how it went/how long they needed to bake/etc.]
Mix the flour, oats, sugar, splenda, baking powder/soda, and cinnamon in a large bowl. Add the oil, yogurt, eggs, and vanilla and beat well. Then fold in the apples, walnuts, and coconut. Pour the batter into your pan. Place in the middle of your oven and bake until a toothpick comes out clean... about 50 minutes in my oven. Cool the cake in the pan for 10 minutes. Then invert onto a rack and cool for another hour.
* I've now baked in a greased/floured 9x13 pan. It was done in about 35 minutes, but pale on top. A minute or two under LOW (or far away) broil helped make it prettier. |