I’m going through one of my frenzies of cleaning out the fridge and pantry. Every now and again I seem to get a build up of obscure ingredients and just before Christmas when I’m trying to save money is a great time to use them all up. Not only does it tidy up the cupboards but it lowers my grocery bill for a couple of weeks.

Today, while rummaging through looking for things to throw in my latest batch of muesli, I found a nearly full bag of coconut flour. I adapted a recipe for honey muffins and come up with these lovely little morsels. With a dollop of lemon yoghurt, they made a wonderful dessert.

I could of used the thermomix to whip these up but First Born was using it to make dinner. Even by hand, they only took a couple of minutes to prepare. Handy thing about these, if you so require, is that they are gluten free.

Honey, Coconut and Lemon Muffins

3 eggs
2 tablespoons butter, melted
3 tablespoons milk
3 tablespoons honey
1 tablespoon lemon juice
3/4 cup coconut flour
1/2 teaspoon baking powder

  1. Combine eggs, butter, milk, honey and lemon juice.
  2. Stir in coconut flour and baking powder to wet ingredients until there are no lumps.
  3. Pour batter into greased muffin cups. Bake at 200C  for 15 minutes. Makes 6 muffins.