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Coconut Flour Muffins Recipe


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     Coconut Flour Muffins

Category   Desserts - Breads
Sub Category   None

1/2 Cup Coconut Flour, Sifted
1/2 tsp Baking Powder
6 Large Eggs at Room Temperature
1/4 Cup Butter, Softened and Salted
1/4 Cup Milk of Choice, Some use Coconut Milk
1/3 Cup Honey
1/2 tsp Vanilla Extract
1 Cup Blueberries, or any other berry you enjoy, I use Evans Cherries

Preheat the oven to 350 F. Line a 12-count muffin pan with muffin liners and set aside. In a mixing bowl, combine your coconut flour with baking powder and mix well. Set aside. In a separate bowl, whisk together your eggs, softened butter, milk, honey, and vanilla extract until combined.
Gently fold through your dry ingredients into the wet until combined. Add the blueberries, if using them. Distribute the batter amongst the muffing liners.
Bake the muffins for 15 minutes, before removing from the oven and letting cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
NOTES- If you intend to eat the muffins within 2 days, they can be stored at room temperature, in a sealed container. If you'd like to keep them longer, store them in the refrigerator for up to 1 week.
Serving Suggestions
Evan's Cherries in the muffins makes the muffin very festive, in a red or pink muffin liner.

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