Coconut Flour Muffins with Raspberries (Gluten-Free)
The last time I made a video dates back to about a year ago when I auditioned for the Oprah Network. It was just me, my camcorder and my many technical mishaps in the kitchen. John was working that day so I had to videotype myself, pause frequently, delete and record again, delete and record again. The three minute-video took me over 6 hours to produce. It was hard labor. I have finally started recovering from all the work involved and am thinking about making another video soon. Hopefully this summer. This time, I will do it when John is home so I wouldn’t have to run back and forth like a rabbit in a cage between the camera and the cutting board.
It was a year ago also that I raved about how much I love coconut flour. Ever since I made coconut flour pineapple upside down cake (a light version that’s not caramelized), I have been an addict, making the same recipe over and over, which if you’ve been reading this blog, you’d know doesn’t happen often. I have adapted that recipe slightly to make it suitable for muffins. I studded the muffins with raspberries and they were simply perfect. Moist to perfection and sweetly smelling of coconut.
Coconut Flour Muffins with Raspberries Recipe
Yields 9 muffins
6 tablespoons coconut oil or unsalted butter, softened
1/4 cup plus 2 tablespoons tablespoons cow milk or coconut milk
½ teaspoon vanilla extract
2/3 cup brown sugar
¾ cup coconut flour
¼ teaspoon salt
½ teaspoon baking powder
6 ounces fresh raspberries
Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper or silicone cups.
Using an electric mixer, mix the eggs, butter, milk, vanilla and sugar until well combined. Add the coconut flour, salt and baking powder and mix again.
Divide the batter among the cups. Top each muffin with 2-4 raspberries, pressing them in lightly.Bake until set, 18-20 minutes.
Let cool and enjoy with a cup of coffee.