The recipe I am sharing today is a wonderful alternative for those steering away from wheat, grain or carbs. Whether you are gluten-intolerant or whether you just want to cut down on the amount of grain in your diet, this is a great muffin to try! We call these Love Muffins... only because my husband requested them... and he almost never makes specific requests... so I consider them an expression of my love for him... the extremely loving man that he is!
Blend together 12 eggs. I use some very healthy yard hen eggs from a friend of mine. See how dark the yolks are! (I am doubling the recipe here... some for now, some for later... these freeze well.)
- 1/2 cup of melted butter
- 1/2 cup of real milk
- 3/4 cup of raw honey
- 1 tsp of salt
- 1 tsp of vanilla
Then, combine 1 cup of sifted Coconut Flour with 1 tsp of non-aluminum baking powder. Add these dry ingredients to your eggy mixture and blend until there are no lumps.
Note: you really want to start with sifted coconut flour so that you don't get lumps.
Second Note: you will be really surprised at how much the coconut flour expands. I think it must more than double its bulk as it absorbs the liquids.
Pour batter into greased muffin tins. (The recipe says it will make 24 muffins, but I have always made 12 really big muffins instead.) Bake at 400 degrees for 15 minutes or until the tops are starting to brown. They burn quickly! Take it from me, you don't want to let the time escape you!
This recipe is from the book Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat By Bruce Fife. The recipe comes with many variations. We have tried the Orange Poppyseed Muffins and the Cinnamon Raisin Muffins. But, since these are primarily for my husband and he prefers the taste of honey, we continue to make the basic recipe... our Love Muffin recipe.