Secondly, we just put another batch of coconut muffins in the oven and I helped (I love to bake sweets). For those of you who are curious and/or yeasty, I'll share my recipe (a tweaking of Elana's gluten-free vanilla cupcakes).
:: Jenni's Coconut Muffins ::
1/2 cup coconut flour, sifted
1/2 teaspoon Celtic sea salt
1/4 teaspoon aluminum-free baking soda
6 organic brown eggs
1/2 cup Sweet-n-Natural (erythritol)
1 tablespoon organic vanilla extract
[preheat oven to 350 degrees]
1. In a medium bowl, combine coconut flour, sea salt, baking soda, and erythritol.
2. In a small bowl, blend together eggs, coconut oil, and vanilla.
3. Mix wet ingredients into the dry and blend with a mixer or hand blender until smooth.
4. Pour batter into 12 well-oiled muffin tins (I used coconut oil).
5. Bake at 350 degrees for 20 minutes.
6. Test 1-2 muffins by poking the centers with a toothpick - it should come out clean.
7. Cool completely.
[if you are farther along in your yeast journey, you could easily add blueberries or other muffin-friendly fruit. If you don't give a flip about yeast, for God's sake, add dark chocolate chips or something.]
My doctor would probably say, "Don't eat these muffins every day", but there's nothing harmful in the ingredients. Coconut oil and unsweetened coconut products are way healthy. I will enjoy this batch and whip up another for a road trip to the Dallas area next week - to see my parents and attend Johnny's nephew's wedding. Then I'll take a muffin-break.