Here’s a simple and delicious muffin recipe. They’re equally tasty topped with butter or labneh (strained kefir that becomes cream cheesy) for breakfast, or as an accompaniment to dinner, especially chili. Yum! It’s also a great base recipe for creating other types of muffins.
Ingredients for one dozen muffins:
1/4 cup butter, softened
1/4 cup coconut milk (or milk of your choice)
1/4 cup honey
1/2 t salt
1 t vanilla
1.5 t apple cider vinegar
1/2 cup coconut flour
3/4 t baking soda
Preheat your oven to 375 degrees. Blend everything except the coconut flour and baking soda together. I use my immersion blender. In a separate bowl whisk the two remaining ingredients together and then add them to the batter. Blend well to make sure the flour is completely incorporated. Grease or line your muffin pan before pouring the batter in. Bake for 15-18 minutes, until a toothpick comes out clean and the top is golden.
We also enjoy a blueberry orange variation on this muffin. Gently mix in a couple handfuls of fresh or frozen blueberries (Sorry I don’t have an exact amount. I’m never precise about adding extras. Maybe a cup?) and the zest of a small orange.