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Corn(less)bread Muffins

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Yes… Corn(less)bread Muffins. These are delicious, easy to make and go well with any meal you may have had cornbread with in the past. Keep an eye on them, though. They do burn easily!

 

4 eggs
1/4 cup butter, melted
1/4 cup honey (go for local, raw if possible)
1/4 tspn salt
1/3 cup sifted coconut flour (you can buy this at Taylor Made in Woodbury or potentially a health food store or a Whole Foods)
1/4 tspn baking powder

Blend together eggs, butter, honey, and salt. Combine coconut ¬†flour with baking powder and whisk into batter until there are no lumps remaining. I’ve cooked these 2 different ways: 1. Drop batter by the spoonful onto a greased cookie sheet. 2. Grease about 6 spaces in a muffin tin and fill the evenly with the batter. Bake at 400 degrees for about 14 minutes. Check them at around 10, as they tend to burn around the edges quick. To make sure they are done in the muffin tin, simply make sure the middle doesn’t give in when you touch them. We like to top them with some KerryGold butter, but honey would be wonderful as well!

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