These are a standard of mine, quick to make, nice to eat, as it should be. Friends and colleagues have tried them and give me the thumbs up. So this is healthier eating without the hardship. They also freeze well so you can batch make and take as you need.
This is a
Hemsley and Hemsley recipe that I have adapted with lemon for extra zing.
If
using a non silicon muffin pan, grease with coconut oil and line with
baking paper ( just cut into squares
scrunch into muffin holes) other
wise the egg tends to stick to everything ( teflon/ standard paper muffin cases
etc)
Ingredients
• 6 large free range eggs
• 60g of melted odourless coconut oil
• 50g - 60g of coconut flour
• 1tsp good quality vanilla essence
• 1 – 2 tbps of maple syrup. I find 1tbsp is enough for me, but if baking for friends or family I use 2.
• Pinch of sea salt
• Zest of 1 lemon, plus ½ lemon juice
• 150-200g blueberries ( use frozen if you can’t get fresh)
• ½ tsp bicarbonate of soda*
• 2 tbsp unpasturised apple cider vinegar ( this is milder than most varieties)* or lemon juice
* if you don’t have these 2 you can always substitute with 1 tsp baking powder ( just note this is not always gluten free)
Combine everything other than blue berries and zest in a bowl. Mix together by hand or in a mixer till smooth and wait a few minutes. Coconut flour is very absorbent, you want a cake mix consistency, so it just flows off your spoon, not like thick mashed potato!. So start with 50g of flour, if it looks ok then 50g is enough, if not/ too runny you can always add a little more flour
Once mixed fold in blueberries and lemon zest and spoon into your pre - greased muffin pan
put in oven 180oC for 15-20 mins
Macro nutrients per muffin serving ; Protein 5g, Fats 8g, Carbs 5g
