As promised will be sharing with you the recipe of the low carb Cococnut flour muffins that i tried baking the other day since it turned out great.
Low carb coconut flour muffins
INGREDIENTS:
4 eggs
1 cup coconut milk (i used @cocomama)
1/2 cup swerve or any granulated sugar alternative that you have
1.5 tsp Vanilla extract
1/4 tsp iodized salt
1/2 tsp Xanthan Gum
1 tsp baking soda
3/4 cup organic coconut flour
OPTIONAL TOPPINGS: dark chocolate chips, raisins, whole rolled oats, cashew nuts, salted duck eggs (yes masarap parang bibingka feels), grated cheese (parmesan, left over queso de bola, or cheddar)
Coconut flour muffin baking procedure
1. Preheat oven to 350F (this is really quick to mix so dont skip this step to save on time). Spray your silicone, foil or paper muffin liners with any oil spray or grease completely with butter as the muffins stick to it)
2. Beat the eggs. In the measuring cup or container stir the coconut milk and then add to the mixture. Add the rest of the ingredients.
3. Add a bit of water (1 to 1.5 tbsp) IF the batter gets to thick only.
4. Pour the batter 3/4 full in each muffin cup. I dont know if this is the professional thing to do (homebaker here) but i mix in the optional toppings in each muffin cup at this stage. I then it bake for 20 minutes. .
5. Do the toothpick test. If it comes out clear, take out the muffin tray and let the muffins rest for about six minutes, then remove from the tin and continue cooling in wire racks for about 10-12 minutes. Serve!
Let’s eat. Here’s a good way to serve these muffins for breakfast:
Thanks and till next post!