Thursday, 1 November 2012

Chi spice Coconut muffins

You had me at Chi, honey!
 Fall makes me want to bake. Gluten free baking is a whole new adventure, and I love adventure so here is another recipe from my Bible study friend.
She came across it as a Chi Spice Coconut Flour Cupcake recipe by The Urban Poser. It has been adapted, and is more a muffin type delicacy, yumm Gluten free is getting a whole lot better!
Coconut Spice Muffins
1/2 Cup Coconut Flour
1 1/2 Tsp. Cinnamon
1/2 Tsp. Ground Ginger
1/4 Tsp. Ground Cloves
1/4 Tsp. Nutmeg
1/4 Tsp. Salt
1/4 Tsp. Baking Soda
5 Eggs
1/2 Cup Coconut Oil, Melted
1/2 Cup Raw Organic Honey or regular
1 Tsp. Vanilla Extract

1. Preheat oven to 350 degrees and line baking cups with cupcake liners. 
2. Sift together dry ingredients in a bowl.
3. In a separate bowl, mix together wet ingredients. I mixed them on high with a hand mixer until they were really well combined.
4. Reduce speed to low and mix in the dry ingredients while continuing to beat. 
5. Once the mixture is well combined, pour into your cupcake pan filling each about 2/3 of the way.
6. Bake for 25 minutes.
7. Let cool.


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