4 eggs
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 cups.

Using an electric mixer, mix the eggs, coconut oil or butter, milk, vanilla and sugar until well combined.

Combine the coconut flour, salt and baking powder in a separate bowl and add to the wet mixture. Mix again until the batter is smooth and shiny.

Divide the batter among the cups. Top each muffin with 2-4 raspberries, pressing them in lightly.Bake until set and a skewer inserted in the middle comes out clean, 18-20 minutes.

Let cool on a rack before serving.

Makes 12

gluten-free coconut flour muffins