“Real, fresh coconut” has a very mild, slightly nutty, caramelized flavor and aroma.
“Real coconut” does NOT taste or smell like a pinacolda.
While certainly distinctive, it is NOT sweet or cloying. It is quite mild and savory.
Basic Coconut Flour Muffins
1.5 cups coconut flour
1/2 Cup Coconut Oil
1/4 organic cane sugar (or equivalent)
1/2tsp baking soda
Preheat oven to 350 F
Stir together coconut flour, sugar and baking soda. In a separate bowl, lightly beat together coconut oil (melted) and eggs, then add to dry ingredients. (If your coconut oil is cold and solid and, if your eggs are also quite cold: cut solid coconut oil into dry ingredients thoroughly, then add beaten eggs.)
Place in oiled muffin tins or tins with paper cup inserts.
For a beautiful & interesting breakfast or snack: bake 6 large muffins in COCONUT SHELL CUPS about 35mins.
Bake 6 large muffins about 25-28 mins
Bake 12 standard muffins about 17-20 mins
Bake 24 mini-muffins about 9-11 mins.
Substitute 1 banana or 1/2 cup apple sauce (or equivalent) for 1 egg up to 2 eggs.
Add 1/2 cup raisins or chopped nuts without adjusting recipe.
Substitute chocolate chips (or equivalent) for 1/4 cup cane sugar.