There is something about this coconut flour. When I first taste the things I have made with it I think- weird!- but I keep tasting and it grows on me. A gluten free, high protein, food that my kids will eat. Heck- why not? And really there is something about it that is so filling. Hence the need for me to make the following recipe. I did have everything already so why not?
Lemon Poppyseed Muffins
1 1/4 cup coconut flour
1 tsp. salt
1tsp baking soda
2 T. poppyseeds
1/3 cup of coconut oil
1/3 cup of honey
1/4 cup lemon juice
1/4 cup water
6 eggs, whisked
Preheat oven to 375. Line or butter a mini muffin tin.
Combine flour, salt baking soda and whisk out lumps. Stir in poppyseeds.
Slowly melt coconut oil and honey in a saucepan until liquefied Add this to the dry ingredients along with the rest of the ingredients.
The original recipe says this would be a thin batter but mine wasn't. I added more lemon juice because I wanted to make sure that flavor was there.
Spoon into muffin tin. Remember it does not rise much so fill the tin according. Cook about 20-25 minutes until lightly browned.
I made these one night- we had them for breakfast the next day- and we have been having them as a snack since.
Today is the last day for the Giveaway so get your comments in on the Giveaway post. The Giveaway will close tonight, 11 p.m. Mountain Standard Time. I will randomly pick a winner and post the winner tomorrow morning.