Savoury coconut flour ‘dipping’ muffins

Written by Sherry Rothwell on November 8, 2011. Posted in Blog

This is a basic grain-free muffin that is simple and delicious (not to mention kid-tested!) muffin to serve with soup.

Savoury coconut flour ‘dipping’ muffins (makes 12)

What you will need:
6 eggs
1/4 cup parmesan
1 tsp dried dill (or other spice of your choice)
1/2 tsp unrefined salt
1/2 tsp baking soda
1/4 cup butter
1/3 cup coconut flour

How to do it:
Step 1: Melt butter gently on the stovetop.
Step 2:  Whip eggs with a fork.
Step 3: Stir in all remaining ingredients one at a time in the order listed.

It will become a texture that you will think is too thick, but it is just right. Preheat oven to 400F.

Step 4: Generously butter the muffin cups.
Step 5: Place 2 Tbsp in each muffin cup spreading it evenly with a fork (it will look like not nearly enough, but don’t worry, it will rise!)

Bake for 15 mins. Let stand for about 10-15 minutes before cutting and generously “buttering”.

Dip in your soup and enjoy!

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Tags: coconut muffins, gaps friendly muffins, gaps legal muffins, grain free muffins

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