Coconut Curry MuffinsContributed by: Sarah House for the Bob's Red Mill Test KitchenSweet and salty. Perfect for mid-morning, afternoon or a midnight snack. Gluten Free, High Fiber, Soy Free. Topping
Muffins
DirectionsTopping
For topping, combine coconut flour, evaporated cane juice, sea salt, curry powder and shredded coconut. Mix in melted butter until clumps form. Set aside.
MuffinsStep 1Preheat oven to 400°F. Heavily grease a 12 portion muffin tin or line with paper liners.Step 2Whisk together eggs, melted butter and coconut extract. Sift salt, curry powder, coconut flour and baking powder. Add evaporated cane juice.Step 3Whisk dry into wet until there are no lumps. Fold in macaroon coconut.Step 4Spoon batter into muffin cups and generously add topping. Bake until tops spring back, about 15 minutes.Yield 12 small muffins Notes*If curry powder contains salt, adjust salt to taste. |
 Servings: 12 Rating
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Ratings & Comments (1)
1 Review 
Geri February 5, 2012
Wow, this recipe is good. I substituted xylitol in for the evaporated cane juice - worked fine. Tastes awesome hot with butter :) Thanks!
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Nutritional Information
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