Kevin you said you didn't have a problem with converting the measurements. Can you please either post the conversions for the muffins or tell me a source for conversions? I looked in one place-they converted 140 grams of butter to 9.8--cups! Thank you for any help you can offer.

This might help.
http://www.recipezaar.com/library/calc.zsp
Chari

Here is another if that doesn't work

http://www.gourmetsleuth.com/gram_calc.htm

There are 453 grams in a lb of butter so 140 g. is about 9.8 tablespoons lets say 10.

I wont be making these till after the 1st but when I do I'll post the complete conversion when I weigh out the ingredients.

Just found this...don't now if you can have ww flour..I am sure you can find a sub.........

Crazy Coconut Custard
Serves 4 to 6

4 eggs
1 Tbs. Trans fat free margarine
1 tsp. Vanilla
1 Tbs. Whole-wheat flour
½ cup Splenda
2 cups fat-free half and half
1 cup sugar-free shredded coconut flakes

Preheat oven to 350F.
Blend eggs with margarine.
Add remaining ingredients.
Pour into glass 10” pie pan.
Or pour into custard cups.
Bake at 350F for 40 to 45 minutes or until set.

No crust necessary – pie makes its own.
Enjoy it,
Ami in Ohio-SB-diet-plan

Chari

thanks chari.....this is great!

Sure...happy to help!
Chari

I am unsure of first ingredient...but this one sounds good!

Pumpkin Raisin Omega-Muffins
Made With Coconut Flour


1½ cups Omegasentials1
1 cup sifted coconut flour
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon nutmeg
½ teaspoon ground cloves
1½ teaspoons cinnamon
¾ teaspoon ginger
¾ teaspoon Himalayan Crystal Salt
2 teaspoons vanilla
¾ cup coconut milk
10 eggs (organic, free range)
1½ cups cooked Pumpkin (or Red Kiri Squash)
½ cups organic maple syrup
1 cup honey
¼ cup coconut oil

Raisins (about a cup)


Makes 12 Texas Sized Muffins
(the big muffin pans are called Texas Muffin Pans here)

Combine all the dry ingredients: Omegasentials, flour, salt, baking powder, baking powder, nutmeg, cinnamon, ginger, and cloves; set aside. Mix together (in a blender) coconut milk, eggs, maple syrup, honey, pumpkin (or squash), and melted butter; and fold in the first dry ingredient mixture. Mix in the raisins.

Note: Finely ground Celtic Sea Salt can be substituted for Himalayan Crystal Salt.

Why 10 eggs? Coconut flour has no gluten. The eggs take the place of gluten, and provide the protein to hold the muffins together. They also help the muffins rise, and organic eggs from free range chickens contain natural omega-3 essential fatty acids. Thus one muffin should contain a healthy, daily amount of omega-3s.

Grease muffin pans with a combination of lecithin and coconut oil. Nothing sticks to this combination.

Pour into oiled muffin tins, three quarters of the way to the top.

Bake at 340 degrees until the mixture begins to rise—about five minutes), then drop the temperature to 325 and bake for about 15 - 20 minutes more. If you press the tops and they bounce back, they're done.
http://www.mnwelldir.org/docs/nutri...#Omegasentials1

Thanks surfer376 and kevin-I'll probably wait for you to do the work!

Banana Chocolate Chip Omega-Muffins
Made With Coconut Flour


1½ cups Omegasentials
1 cup sifted coconut flour
1 tablespoon baking powder
1 tablespoon baking soda
¾ teaspoon nutmeg
¼ teaspoon ground cloves
1 teaspoon cinnamon
½ teaspoon ginger
¾ teaspoon Himalayan Crystal Salt
2 teaspoons vanilla
½ cup coconut milk
8 eggs (organic, free range)
2 cups organic bananas (or 2½ cups)
½ cup organic maple syrup
¾ cup honey
¼ cup organic butter or coconut oil (melted)

Milk Chocolate Chips (large) (about a cup)


Makes 12 Texas Sized Muffins
(the big muffin pans are called Texas Muffin Pans here)

Combine all the dry ingredients: Omegasentials, flour, salt, baking powder, baking powder, nutmeg, cinnamon, ginger, and cloves; set aside. Mix together (in a blender) coconut milk, eggs, maple syrup, honey, bananas, and melted butter; and fold in the first dry ingredient mixture. Mix in the chocolate chips. We use Free Trade extra large milk chocolate chips, but you can use your favorites. Free Trade means that the workers earn a living wage and that no children have been sold into forced labor camps.

Note: Finely ground Celtic Sea Salt can be substituted for Himalayan Crystal Salt.

Why eight eggs? Coconut flour has no gluten. The eggs take the place of gluten, and provide the protein to hold the muffins together. They also help the muffins rise, and organic eggs from free range chickens contain natural omega-3 essential fatty acids. Thus one muffin should contain a healthy, daily amount of omega-3s.

Grease muffin pans with a combination of lecithin and coconut oil. Nothing sticks to this combination.

Bake at 340 degrees until the mixture begins to rise—about five minutes), then drop the temperature to 325 and bake for about 15 - 20 minutes more. If you press the tops and they bounce back, they're done.

Variations

1. A variation is to use Pineapple instead of Bananas and Raisins instead of Chocolate Chips. You might think that the pineapple blend will be much thinner than the bananas mashed up, but the coconut flour absorbs a lot of liquid.

2. You can use less sugar (honey, maple syrup), but with the number of eggs in this recipe, it is not naturally sweet. If you want you can substitute stevia, but be careful; stevia is portent stuff.


http://www.mnwelldir.org/docs/nutrition/coc_recipes.htm

Coconut Flour Recipe

Coconut Balls
Ingredients:

Sweetener: approximately 3/4 cup (may use any sweetener of your choice
Eggs: 2
Coconut Flour: approximately 2 cups
Orange peel from 1 orange
Whisk the eggs until they are stiff together with the sugar. Add the grated orange peel. When the mixture is frothy, add the coconut flour. Add enough coconut flour until it is crumbly but still soft and moist. Let it rest for 5 minutes.

Grease an oven pan and form small balls with your hands from the mixture. The mixture should be just perfect for making into balls. Arrange them on the pan. Put them into the oven when it is hot and bake for 15 minutes at a medium temperature.

I did the conversions, but I think I'll still wait and see if I'm right!

Lemon and Coconut Muffins
Recipe by: babs

Serves: 12
Converted fractional measurements can be subject to rounding error of 1/8. Use smaller measurement (e.g. cups vs. pints) or metric measurements for best precision in conversions.

Ounces Pounds Grams Kilograms
butter , melted 4 7/8 1/4 140.0 0.1
coconut flour 2 1/8 1/8 60.0 0.1
bake mix 2 1/8 1/8 60.0 0.1
ground almonds(almond flour) 2 1/2 1/8 70.0 0.1




Mix all the wet ingredients together. Carefully add the dry ingredients, stirring well. The mixture seems very wet, but it’s fine. Fill 12 muffin liners and bake at 175 for about 20 minutes. Carb Count each muffin: 2 (approx)
Hope I did that right
http://kmiller.ecorp.net/cgi/recipe/sql_convert.pl
http://kmiller.ecorp.net/recipe/index.html click on data base and I enter recipe as is by babs...then click on convert

Here you go, Kevin - I hope you like them as much as I do:

Lemon and Coconut Muffins

140 gms Butter, melted
140 mls. Soured Cream
4 Eggs, beaten
1 t Lemon extract

60 gms Coconut Flour
60 gms Bakemix (* Recipe below, or your own choice)
70 gms Ground Almonds
1 t Baking Powder
½ t Xanthan Gum
10 Splenda Tablets (or equivalent sweetener)
1/16 t Stevia

Mix all the wet ingredients together. Carefully add the dry ingredients, stirring well. The mixture seems very wet, but it’s fine. Fill 12 muffin liners and bake at 175 for about 20 minutes.

Carb Count each muffin: 2 (approx)

* Bake Mix (about 8 carbs per 100 gms)

170 gms Ground Almonds
100 gms Gluten flour
60 gms Whey Protein Isolate
1 t Baking Powder
1 t Cream of Tartar

t = teaspoon
T = tablespoon

Babs

Splenda tablets are great. They're only available readily to
Australians and NZers, though AFAIK - unless you know
someone there (like me, for instance) who is happy to mail
them to you.

The BIG advantage of tablet Splenda is that it carries very
little in the way of filler. 1 tablet (equivalent of 1 tsp
sweetening) has .075g of carb, compared to 0.5 g per teaspoon
of granular bulk. So, using tablet form means you get 4g carb
from the sweetener in the entire recipe, rather than 27g if
you use the granular.
(Incidentally, I have worked
out that approximately 48 tablets equals the sweetness of
1 cup of sugar.)
http://forum.lowcarber.org/archive/...p/t-196545.html

The thing is Laura not all things can be plugged into a convertor program.

Say flour for example, not all flours are created equal. 60 grams of almond flour and 60 gram of glutten flour will not measure out to the same volume.

To get it close you must weigh out 60 grams then pour into a measure to see what you get for each one......and even then its not exact concidering things like how packed it is. a cup tight packed weighs more than a cup loose packed.

the bottom line is when I make this recipe I will make it by weighing out each ingredient and not worry about how many cups it is.