Coconut Berry Muffins

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I spoke about using left over ingredients. One of the things I do at the end of the week is to plan and create recipes that make use of what is left in our fridge. We have a HUGE fridge and generally, it’s emptied of vegetables and fruits by Friday. The shelves are stack full earlier and will slowly emptied by then too. I dislike wastage and try to make use of left over coconut milk or cheese if they are close to their use by date.

So on that day, I had coconut milk that I wanted to use. I ran out of almond meal and only have some coconut flour left. Thankfully, I have quite a few eggs left. The first batch was quite eggy, hence I reduced the number of eggs and added a little more coconut milk to balance off the ratio of coconut flour. Hence this recipe was created!

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Coconut Berry Muffins (Makes around 16)

2/3 cup of coconut flour

5 eggs

1.5 cups of coconut millk

1 tsp of vanilla paste

1 tsp of bicarb soda

2 tablespoon of lemon juice

1 tablespoon of honey or rice malt syrup

1 cups of frozen berries

Directions:

1) Preheat Oven to 180C. Prepare muffin cups.

2) Whisk wet ingredients. In a separate bowl, mix dry ingredients like coconut flour and bicarb together. Fold wet to dry, adding berries last.

3) spoon into muffin cups and bake for 20-25 minutes or so till golden brown.

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