These protein-packed, gluten-free muffins are a staple in our household.
Use muffin liners that you have brushed with melted coconut oil or butter. Silicon baking sheets work well without any additional oil.
Ingredients (Makes 12 muffins)
• 6 eggs
•¼ cup butter, melted or ¼ cup melted ghee
• 3/4 cup coconut milk
• 3 tablespoons maple syrup
• ½ teaspoon vanilla
• 3/4 cup sifted coconut flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons lemon zest
Preheat the oven to 400˚F. Brush 12 muffin liners with oil and place in the muffin cups. (No need if you are using silicon.)
In a medium bowl, whisk together the eggs, butter, coconut milk, maple syrup, and vanilla. In another bowl, mix together the coconut flour, baking powder, and salt. Pour the wet ingredients into the dry, mixing thoroughly until there are no lumps. Stir in the lemon zest
Divide the batter into the 12 cups.
Bake for 15 to 20 minutes, until they are browned and firm on top.
• These keep fresh, refrigerated, for up to a week.
• Sift the coconut flour, then measure.
16 ounces (1 pound) of butter- preferably unsalted, organic
A medium size saucepan, a fine wire mesh strainer, cheesecloth, a spoon, a 16-ounce or larger measuring cup, a clean jar for storage
Cut the butter into cubes and place in the saucepan.
Heat the butter over medium heat until completely melted. Reduce to a simmer.
Cook for about 10-15 minutes (this will vary based on how hot your stove is). During this time, the butter will go through several stages. It will foam, then bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done. At this point, the melted butter should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan.
Let cool slightly for 2-3 minutes and then slowly pour through the wire mesh strainer lined with several layers of cheesecloth. The small bits of milk protein are usually discarded, though a friend told me that her grandmother used to mix those with flour (or almond flour) and a small amount of honey to make a flavorful fudge-like treat.
Ghee will last up to a month at room temperature or even longer in the fridge. I typically store mine in the fridge, just to be safe.
1. Place a few layers of cheesecloth over a strainer, and place the strainer over a bowl. Pour the yogurt into the cheesecloth-lined strainer. Within minutes you will have whey. The longer you let the yogurt sit, the more whey you’ll have. You can even leave the yogurt 24 hours to make a thick yogurt cheese. You will have about two cups of whey.
2 Whey stores up to 6 months, refrigerated in a covered closed jar.
There are numerous fermented items you can make with the Whey which will be posted here, on this blog--
However the yogurt cheese that is leftover after the Whey has been removed from the yogurt is just as yummy–
Suggestions– yogurt cheese is great as a cream cheese substitute, sour cream substitute along with a great cheese ball spread with either honey or garlic and various herbs depending on what it will be spread on. Another option is to roll into small balls like mozzarella then roll it in bread crumbs and fry it in olive oil… Lots of yummy options for yogurt cheese..
My 5 year old loves it mixed with honey and used as a spread on toasted bagel or toast.