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
2 tablespoons butter, melted
3 tablespoons milk
3 tablespoons honey
1 tablespoon lemon juice
3/4 cup coconut flour
1/2 teaspoon baking powder
- Combine eggs, butter, milk, honey and lemon juice.
- Stir in coconut flour and baking powder to wet ingredients until there are no lumps.
- Pour batter into greased muffin cups. Bake at 200C for 15 minutes. Makes 6 muffins.