Comments on: Spicy Ham and Cheddar Muffins

By: Colleen

Colleen — Sun, 04 Oct 2015 13:44:26 +0000

Can these be made ahead and frozen to be a quick breakfast as you are heading out the door?
—Reply posted by DJ on 10/4/2015
Hi Colleen … you know … I don’t know! I haven’t tried it! My sincere guess, though … yep! I suspect these would reheat quite well, actually! Maybe not perfectly, as if they were fresh, but I have a sneaking suspicious they’d still be pretty tasty! Please give it a shot and report back! 🙂

By: DJ Foodie

DJ Foodie — Sun, 19 Oct 2014 01:24:19 +0000

Unknown, I’m confused … you say you use my coconut flour trick, but then say you didn’t use coconut flour. I’m not sure if you did a blend or are using straight almond flour? If so, I’m actually surprised it’s working! All this said … whatever you’ve got cooking over there is making you happy. I support that, whatever it is! 😉

By: Anonymous

Anonymous — Sat, 18 Oct 2014 15:50:40 +0000

Wanted to let you know that I use your coconut flour/egg adjustment that you suggest. I use almond flour instead of coconut and they turn out great! I make this recipe often!!

By: DJ Foodie

DJ Foodie — Wed, 26 Feb 2014 20:30:16 +0000

Hi Nicki, I’m sorry. I’m not a huge low-carb baker. I used the initial gluten free mix from Jennifer, because I was curious to see how it would react in some of my older "high carb" recipes. Her blend was heavily tested, but I’m not entirely clear on how their individual parts work together to create this great muffin. My primary aim was to suggest that someone could use that mix to make these muffins. I’d really have to go back to the drawing board to figure out a new ratio, excluding the xanthan and oats. That would take some time. The bigger question is, if you like this mix and feel it would serve you well, would you be interested in tracking down the ingredients and using this as a new form of flour? Sorry I wasn’t of more immediate help!

By: Nicki

Nicki — Wed, 26 Feb 2014 16:23:08 +0000

The recipe calls for 2 1/2 c if baking mix. How can 3/4 c coconut flour equal out. Can you use almond flour & coconut flour & in what quantities? Not sure what the strange ingredients actually do. Never heard of some of those things pleas clarify for me. Love your site thanks for posting.

By: DJ Foodie

DJ Foodie — Thu, 02 May 2013 23:06:56 +0000

Hi Glenys, I can’t say for sure. I haven’t tried it. HOWEVER, I do believe the following adjustments should get you close … Rather than 3/4 cup of coconut flour, use 2/3rds. Also, double the eggs (use 6 eggs). Finally, you may want to add a little extra almond milk, but you’ll need to feel that out, when you make the batter. Only add it if the batter feels particularly dry. It "should" be somewhat dry anyway …. The rest of the recipe should stay about where it is. Please let me know how it turns out. I’m super curious! Theoretically, it should work, but … haven’t tried it. Please report back. Thank you! 🙂

By: Glenys

Glenys — Wed, 01 May 2013 08:39:03 +0000

Do you think you could swap the baking mix for about 3/4 cup of coconut flour? I don’t like baking mixes and wouldn’t be able to get something like that here anyway 🙁

By: Syvella

Syvella — Tue, 30 Apr 2013 21:23:39 +0000

These look awesome! I do something very similar but deep fry like a hush puppy. I use almond flour though without adding oat flour.