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.
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.
2 ½ cups almond meal/flour
1 tsp. baking soda
2 Tbsp. ground ginger (+optional 1 tsp fresh grated ginger)
¼ cup grape seed oil or melted coconut oil
½ cup maple syrup
2 Tbsp. lemon zest
Preheat oven to 3500F.In a large bowl, combine the almond meal, baking soda and ginger.
In a medium bowl, combine the oil, syrup and zest. Add to the dry ingredients and mix until well blended. Scoop 1 Tbsp. of the dough onto a parchment-lined baking sheet.
Bake for 8-10 minutes, or until the tops start to crack!
So with the season of pumpkin coffee and pumpkin treats– decided to make a few treats from the rest of last years frozen pumpkin puree… pumpkin breads and pumpkin muffins..
1 3/4 cup of all purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of ground clove
3/4 teaspoon of salt
2 large eggs
3/4 cup granulated sugar or Splenda
1/2 cup light or dark brown sugar
1/2 cup vegetable oil, canola oil or coconut oil ( I prefer coconut oil)
1 1/2 pumpkin puree (canned or fresh)
2/3 cups chocolate chips or walnuts or oatmeal or pecans etc…