#readcookeat recipe : Coconut Flour Cinnamon and Raisin Muffins (The Winter Wedding)

When I was reading The Winter Wedding by Abby Clements, I spotted this mention of Cinnamon and Raisin Muffins when Amber emails her work colleague and new flatmate :

(p132) From : Amber

Priority heads up. Muffins in the kitchen. You have two minutes to get there before the whole office email goes out. I'll put the kettle on

[...] 'Cinnamon and raisin,' Amber said as I arrived at the kitchen.

'Yum.' I picked one up and took a bite.

I've recently been experimenting with coconut products for Indigo Herbs Organic, Gluten-free & Dairy-free Baking Challenge so  I decided to see how they would come out using coconut flour and coconut oil. It takes a while to get used to using coconut flour so you can't just substitute it for regular flour. It does give it a nice coconut flavour though.

 Coconut Flour Cinnamon and Raisin Muffins

ingredients :

1 cup coconut flour

1/2 tsp salt

1/2 tsp baking powder

6 large eggs

1/2 cup melted coconut oil

1/2 cup honey

2 tsp vanilla extract
coconut water (optional - as needed)

2tsp cinnamon

1 cup raisins

Put the dry ingredients - coconut flour, salt, baking powder, cinnamon - in a bowl.

The coconut oil comes in a jar in solid form.

It needs to be melted, just like butter, in a saucepan or in the microwave before incorporating it.

Whisk together the wet ingredients - eggs, melted coconut oil, honey, vanilla essence.

Beat the wet ingredients into the dry ingredients. The texture ended up too dry so I added in about 2/3 of a carton of coconut water to make it moister.

Spoon into muffin tins and bake at 180° for 20-25 minutes.

The kids weren't huge fans because they thought the texture was slightly strange - grainier and heavier than with normal flour - but I thought they had a lovely flavour. I've been eating them for breakfast.

Disclosure : I received a bundle of coconut goodies from Indigo Herbs to take part in their Autumn-Winter Organic, Gluten-free & Dairy-free Baking Challenge.