Monday, September 3, 2012

Coconut Flour Revisited - Orange Marmalade Muffins

So, I know I've talked about coconut flour before...but, if you are looking to eliminate grains - while wanting to hold on to quick breakfast options like muffins -this is the flour for you! Coconut Flour is easy to work with and pure fiber to boot, which makes it very regular muffin goes a long way! Check out my previous Coconut Flour posts for more details and recipes - just type coconut flour in the search tab and you will have it...

Today's offering, Orange Marmalade Muffins, was born this morning out of an overwhelming need to skip the standard whole grains we have been eating a lot of here lately. They turned out delicious -a fabulous compliment to our Onion, Mushroom and Spinach Omelets! Enjoy! I have been full of energy all morning - no sluggish slow down at all! These were definitely GREAT eats!

Orange Marmalade Muffins
From Kristi's Kitchen


1/4 c. coconut flour
1/2 tsp. sea salt
1/4 tsp. aluminum-free baking powder
4 tbsp. coconut palm crystals
1 1/2 tbsp. chia seeds
2 tbsp. organic all fruit orange marmalade 
2 1/2 tbsp. fresh orange juice
1 1/2 tsp. almond extract
3 organic eggs
2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil


-Preheat oven to 350 degrees
-Line 6 muffin cups with paper liners and set aside
-Combine wet and dry ingredients in separate bowls
-Incorporate wet into dry ingredients
-Fill lined muffin cups 3/4 full with batter
-Bake in preheated oven for 16-18 minutes -until firm but springy to the touch

Makes 6

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