I know we've past the height of holiday season and cooking but, I had one last can of pumpkin puree in my pantry and an itch to make something different for breakfast -break the monotony of normal... so, I settled in on muffins. Using a coconut flour base as my canvas, I created two muffins -one sweet and one savory...one for breakfast and one to sop up that line of giblet gravy left on your plate!
The coconut flour muffin base is simple and always the same no matter what the ingredients. Because coconut flour is pure fiber and has no natural leavening you use quite a bit of eggs...with this base you have the tool to concocted your own amazing and healthful muffin creations!
Coconut Flour Muffin Base
(this is universal- seems to be the same in most every recipe I come across using coconut flour for baking)
1/4 c. sifted coconut flour
1/2 tsp. aluminum-free baking powder
1/2 tsp. sea salt (sometimes a bit more is needed to balance flavor)
3 organic eggs
2 1/2 tbsp. organic butter OR grapeseed oil
1/3 c. coconut palm crystals OR xylitol (for sweet muffins) OR 2 tbsp. (for savory applications)
The first 5 ingredients are primary -the sweetener amount can fluctuate according to taste and the other ingredients you are adding...but you will need some sweetener either way.
I found that 350 degrees is a great baking temperature and 16-20 minutes- filling the lined muffin tins halfway works out great every time (firm but springy is the texture you are looking for in a perfectly done muffin).
Pumpkin Cherry Muffins
From Kristi's Kitchen
Ingredients:
1/4 c. sifted coconut flour
1/2 tsp. sea salt
1/2 tsp. aluminum-free baking powder
1 1/2 tsp. pumpkin spice
1/3 c. coconut palm crystals OR xylitol
1/2 c. pumpkin puree
1 tsp. sugar-free vanilla
3 organic eggs
2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil
1/3 c. diced fresh or frozen cherries
Directions:
-Preheat oven to 350 degrees and line 10 muffin tins with paper liners
-Combine wet and dry ingredients separately
-Pour wet into dry and whisk until smooth
-Fold in cherries
-Fill each lined tin 1/2 full
-Bake in preheated oven for 18-20 minutes - until golden and springy to touch
Savory Sage & Pumpkin Muffins
From Kristi's Kitchen
Ingredients:
1/4 c. sifted coconut flour
3/4 tsp. sea salt (may need a bit more in the end to balance the batters flavor)
1/2 tsp. aluminum-free baking powder
2 tbsp. xylitol OR coconut palm crystals
1 tsp. ground sage
1/2 tsp. thyme
1/8 tsp. garlic
1/16 tsp. cayenne
1/16 tsp. allspice
1/16 tsp. nutmeg
1/16 tsp. cloves
Pinch of cinnamon
3 organic eggs
1/2 c. pumpkin puree
2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil
2 1/2 tbsp. seasoned organic chicken stock (I use sea salt and garlic powder to season to taste)
Directions:
-Preheat oven to 350 degrees and line 8 muffin tins with paper liners
-Combine wet and dry ingredients separately
-Pour wet into dry and whisk until smooth
-Fill each lined tin 1/2 full
-Bake in preheated oven for 16-18 minutes - until golden and springy to touch
As an option you could fold in 1/4 c. chopped walnuts or even try some dried cranberries...or both!
If you aren't plagued with egg allergies, coconut flour is really easy to work with and is a great alternative to whole grain flours in baking. It it very filling -one to 2 muffins is all you need to fill you up and keep you full. Savory and sweet applications work out equally as nice and the fiber it provides is fabulous for your health. And on top of that - it satisfies the desire for something "grainish" and fills the "hole" if you are avoiding or moderating them as you should!
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