Last week I reviewed the book, Cooking With Coconut Flour by Bruce Fife, N.D., and I promised to give you one of the recipes this week, so here it is! All of the muffin recipes in the book make six muffins, and because I have a 12-muffin pan, I doubled this. I also made a couple of adjustments. I used 3 duck eggs instead of 6 chicken eggs, and I used 1/4 cup maple syrup as my sweetener. (Remember I doubled it to make 12 muffins.)
1 tablespoon coconut oil or butter, melted
5 tablespoons sucanat or brown sugar
1/4 cup natural peanut butter
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 cup sifted coconut flour
1/4 teaspoon baking powder
Blend together all of the wet ingredients then add the dry ones. The book suggests using a whisk, but I actually used a blender, and it worked great because then I could pour the batter into the greased muffin pan. What about the chocolate chips? After everything was blended up, I added 1/4 cup of chocolate chips and did a couple of short blender bursts to mix them in. Then pop into the oven at 400 degrees for 15 minutes.
You can eat them right out of the oven — as long as the chocolate chips have cooled enough that you don’t burn yourself. They are also great when a day old! I simply stored them in an airtight container on the kitchen counter.
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