Tuesday, June 11, 2013

Recipe - Coconut Flour Muffins

This may not be one of the cheapest foods I make, but these muffins are very satisfying and are a healthy option fo a treat or a breakfast-on-the-go.

Gluten-Free Coconut Flour Muffins

Coconut Flour Muffins – by Angie, adapted from Vivian, who adapted it from the book “Cooking With Coconut Flour”

Basic muffin recipe:

12 eggs
1 cup coconut palm sugar
1/2 cup heavy whipping cream (or coconut milk)
1/2 cup butter (or ghee, or coconut oil), melted
1 1/4 cup coconut flour
1 1/2 tsp. baking powder
1/2 tsp. Real Salt

Sift dry ingredients together & set aside. With an electric mixer, beat together eggs, palm sugar, coconut oil and coconut milk. Keep the mixer running while you add the dry ingredients and mix all together until smooth. Work quickly because it gets pretty stiff as the coconut flour absorbs liquid. Fill 12 greased muffin cups to the top with batter, or use non-stick muffin papers – the regular muffin papers stick and will tear away a lot of your muffin. Even in greased muffin cups, the muffins will usually stick & tear a bit. Bake at 325° F for 20 - 25 minutes, until a toothpick comes out clean. Let cool in pan for 10+ minutes. They are good as they are, but I also like mine cut in half with some real butter...melting from the warmth of the fresh-baked muffins. Yum!

What to add for flavor variations:

Blueberry muffins:
2 cups frozen blueberries – stir into batter just before filling muffin cups

Chocolate muffins:
1/3 cup raw cacao powder – sift in with dry ingredients
1/2 cup coconut palm sugar (add this much extra because of the bitter cacao)

Coconut muffins:
1 cup unsweetened coconut flakes/shreds – stir in just before filling muffin cups

Gingerbread Muffins - I’m still playing with the amounts of spices for this variation:
2 Tbsp. blackstrap molasses – blend in with wet ingredients
1 1/2 tsp. ginger - sift all spices in with other dry ingredients
3/4 tsp. cinnamon
1/4 tsp. ground cloves

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