Ingredients with Measurements:
- 1 cup of coconut flour
- 1/2 cup of almond flour
- 1/4 cup of honey
- 1/4 cup of coconut oil
- 1/2 cup of coconut milk
- 4 eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of cinnamon
Special equipment needed:
- Muffin tin
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and grease a muffin tin with coconut oil.
2. In a mixing bowl, whisk together the coconut flour, almond flour, baking powder, sea salt, nutmeg, and cinnamon.
3. In a separate bowl, beat the eggs and then add the honey, coconut oil, coconut milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Spoon the batter into the muffin tin, filling each cup about 2/3 of the way full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before removing them and placing them on a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving (1 muffin):
Calories: 150
Fat: 10g
Carbohydrates: 11g
Fiber: 4g
Protein: 5g
Substitutions for ingredients:
- You can use any type of flour instead of coconut flour and almond flour.
- Maple syrup or agave nectar can be used instead of honey.
- Butter or ghee can be used instead of coconut oil.
- Any type of milk can be used instead of coconut milk.
Variations:
- Add chopped nuts or dried fruit to the batter.
- Use different spices, such as cardamom or ginger.
- Top the muffins with shredded coconut or a drizzle of melted chocolate.
Tips and tricks:
- Make sure to grease the muffin tin well to prevent sticking.
- Don't overmix the batter, as this can make the muffins tough.
- Store the muffins in an airtight container in the fridge for up to 5 days.
Storage instructions:
Store the muffins in an airtight container in the fridge for up to 5 days.
Reheating instructions:
To reheat the muffins, place them in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter or in a muffin basket.
Garnishes:
Top the muffins with shredded coconut or a drizzle of melted chocolate.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Serve the muffins with fresh fruit or a side salad.
Troubleshooting advice:
- If the muffins are too dry, add a little more coconut milk to the batter.
- If the muffins are too wet, add a little more flour to the batter.
Food safety advice:
Make sure to store the muffins in an airtight container in the fridge to prevent spoilage.
Food history:
Frejon is a traditional Nigerian dish made from beans and coconut milk. These muffins are a modern twist on this classic dish.
Flavor profiles:
These muffins have a sweet and nutty flavor, with hints of cinnamon and nutmeg.
Serving suggestions:
Serve these muffins for breakfast or as a snack.
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