April 15, 2012

Coconut lime muffins

Sunday's are usually Waffle Days at the Jones Cottage or at least that's what we call them.  We really should just call them Breakfast Together Days.  

Today, we had these muffins with mangoes and coffee with real whipped cream (for Andrew and I) and scrambled eggs.  Andrew approved and Dylan kept asking for more!

Coconut lime muffins

Whisk together in large bowl:
2 c. gluten-free flour blend
1/2 c. unsweetened coconut
1 T baking powder
1/2 tsp salt

In medium bowl, whisk together:
zest from one lime
juice from one lime, approx. 1/4 c. and the rest of a one cup measuring cup with milk (approx. 3/4 c.)
2 eggs
1 c. brown sugar (if you don't have unsweetened coconut and must use the regular stuff reduce the sugar to 2/3 c. but really it's better to just use the unsweetened coconut!)
1/2 c. melted coconut oil (or whatever vegetable oil you may have on hand)
1 tsp vanilla

Add liquid ingredients to dry ingredients and mix until just combined.  Fill muffin tins 3/4 of the way full (about 12 of them, and they probably need to be greased if you aren't using the silicon things like I do.)  Bake at 400 degrees for 20 minutes or until a toothpick comes out clean. 

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