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Honey Muffins

Shared by:  From the book Cooking With Coconut Flour: A Delicious Low-Carb Gluten-Free Alternative to Wheat by Bruce Fife

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Servings: About 6 muffins

Comments:  This is a basic coconut four muffin recipe you can use to make a variety of muffins.

Ingredients:

Find more gluten-free bread recipes using coconut flour in the book Cooking With Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat

3 - eggs

2 - tablespoons butter, melted

2 - tablespoons coconut milk or whole milk

3 - tablespoons honey

1/4 - teaspoon salt

1/4 - teaspoon vanilla

1/4 - cup sifted coconut flour

1/4 teaspoon baking powder

Directions: 

Blend together eggs, butter, coconut milk, honey, salt, and vanilla.  Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps.  Pour batter into muffin cups.  Bake at 400 degrees F (205C) for at least 15 minutes.  Makes 6 muffins.

Pecan Muffins

Make Honey Muffins as directed and add ½ cup of chopped pecans and ⅛ teaspoon almond extract.

Blueberry Muffins

Make Honey Muffins as directed and add ½ cup of fresh blueberries and ⅛ teaspoon almond extract.  Blueberries should be dry.  If rinsed, dry before adding to batter.  Bake for 16-18 minutes.

Lemon Poppy Seed Muffins

Make Honey Muffins as directed but omit the vanilla and add 2 teaspoons of lemon extract.  Sprinkle poppy seeds on top of muffins just before baking.

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