Mmmm..Mmmm...GOOD for you MUFFINS

Paleo Coconut Muffins

These yummy muffins hit the spot if you are looking for something sweet.  A delightful breakfast or healthy snack for you (and your kiddos). 

Ingredients:

·      ½ cup of coconut flour

·      1 TSP baking soda

·      ½ tsp Cinnamon

·      4 Eggs

·      ½ TSP lemon juice

·      ½ TBP of vanilla extract

·      1 can of coconut milk (14 oz)

·      ¼ cup of coconut oil

·      ¼ cup of honey (optional but recommended. You could also use agave)

·      1 ½ cup of chopped cashews

·      ½ cup of golden raisins

·      Dash of cinnamon (on each muffin before it bakes)

Directions:

Preheat the oven to 400 degrees. Gather all your dry ingredients and mix them together in a small mixing bowl. If desired the dry ingredients can be sifted.

Melt the coconut oil in a small bowl. Begin to add one egg at a time to the butter mixture. When all the eggs are mixed in, add the honey (or agave), lemon juice, and coconut milk to the mixture and stir.  Depending on the size of the coconut milk can, the mixture may be a little runny. If this is the case, don’t be afraid to add a little more coconut flour.

When the ingredients are fully mixed together without lumps, it is now time fold in the chopped cashews and raisins.

When fully blended, begin to pour the batter into your pan or muffin tray (fill a little over half of the way full). Be sure that you have oiled your pan or muffin tray to avoid sticking. At this point, sprinkle the cinnamon on top of the raw batter.

Place in the oven for 18­-22 minutes. To test if they are done, take a tooth pick and insert it in the middle of the muffin. If it comes out of the muffin clean, they are done!

Let them cool for about 5 minutes, and enjoy this delicious treat!