Ingredients:
- 4 large eggs, at room temperature
- 1/2 cup (119 ml) full-fat coconut milk, at room temperature or slightly warmed, blended prior to adding
- 1 TB (15 ml) fresh lemon juice
- 6 TB (128 g) raw honey
- 1/4 cup (59 ml) melted ghee
- 1 3/4 cups (168 g) blanched almond flour
- 1/4 cup (32 g) coconut flour
- 1 1/2 tsp (3 g) aluminum-free baking powder, or homemade Paleo baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
Instructions:
- Preheat oven to 325 degrees F and line a 12-well muffin pan with parchment liners.
- In a large bowl, whisk or use an electric mixer to blend together the eggs, coconut milk, lemon juice, honey, and ghee until smooth.
- In a separate medium-sized bowl, combine the almond and coconut flours, baking powder, baking soda, and salt. Add the dry mixture to the wet and mix until just combined.
- Using a spoon, fill each prepared muffin well a bit more than three-quarters of the way. Bake for 22 minutes, or until golden brown and a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven and allow to cool in the pan for 10 minutes, then transfer to wire racks to cool almost completely. These muffins are best served slightly warm.
- Store leftovers, loosely covered, at room temperature for the first day, then covered in the refrigerator for up to 4 days.
Honey “Corn” Muffins