These were created as part of my action-research into ‘free-from’ recipes ready for week five of The Great British Bake-Off. I have used naturally gluten-free Tiana coconut flour to make cookies before so thought I’d use this opportunity to see how it would work in a muffin mixture.
I got a recipe for Honey Muffins from tiana-coconut.com and mixed icing sugar with a few drops of lemon juice for a tangy glace topping. The edible little gold stars are just for fun.
For 8 small muffins:
- 1/4 cup coconut flour
- 2 tbsp coconut oil
- 3 large free-range eggs
- 3 tbsp honey
- 1/4 tsp baking powder
- 1/4 tsp vanilla essence
- 1/4 tsp salt
Method: Pre-heat oven to 180 deg/ 160 fan, mix the ingredients together, spoon into small muffin/ cake cases in a muffin tray and bake for around 15 mins. Remove from the tray and leave to cool on a wire rack before icing.
Results: They tasted good – especially with the addition of the lemon icing. As with the cookies I have made before there is a background flavour of coconut, although I don’t see this as a problem.
Variations: According to the recipe I used, this basic muffin mixture (minus the vanilla and honey, of course) can be used as the basis for a variety of both sweet and savoury muffins: I look forward to trying a few out!
