Friday, April 4, 2014

Lemony Spice Coconut Cupcakes

1/3 cup coconut flour
2 T. finely blended unsweetend coconut
1/4 tsp. sea salt
1/4 tsp. baking soda
1/8 tsp. nutmeg

Blend together.

melt until just mixed:

1/3 cup coconut oil
1/2 cup raw honey.

You don't want this hot, just let it get warm so they honey and coconut oil will mix.

Add to the flour mixture:

Oil/honey mixture
4 eggs
2 T. Coconut milk or Almond milk
2 tsp. Vanilla
5 drops lemon essential oil (not extract)

Mix with hand mixer until lump free. Fill mini muffin pans with liners or silicon muffin trays. Bake about 12-14 minutes at 350 degrees or until the middle springs back. Let cool. Freeze any extras.

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