MCT oil powder makes a spectacular coffee creamer (that Wheat-Free Market will be combining as a coffee creamer with collagen hydrolysates for skin and joint health to add to the appetite-suppressing, weight loss-promoting, focus/concentration-enhancing effects of the MCTs). But I wanted to see how medium-chain triglyceride (MCT) oil powder performs in baking. So here was my first try.
I only added a rounded tablespoon of MCTs to provide around 10 grams, the minimum quantity required to obtain health benefits, such as suppressed appetite. I believe adding the MCT oil powder made a modestly lighter texture to the muffin but otherwise did not change the recipe or flavor. Here, I used it in a savory quick muffin with cheese and herbs.
I shall be using it in other ways in future to assess whether this could be a way to get your MCTs from various foods added to your day.
Makes 1 muffin
1/4 cup almond flour/meal
1 rounded tablespoon MCT oil powder
2 teaspoons ground golden flaxseed or ground psyllium seed
1 tablespoon grated Parmesan or Romano cheese
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon sea salt
2 tablespoons water
1 tablespoon shredded Parmesan or Romano cheese (optional)
In large ceramic mug, combine almond flour/meal, MCT oil powder, flaxseed or psyllium seed, cheese, basil, oregano, salt and mix thoroughly. Stir in egg and water until well mixed.
Microwave on high for 2 minutes or until toothpick or knife withdraws dry from center. Top with shredded cheese, if using, while still hot.