Coconut berry and choc chip muffins
•3 eggs (room temperature - important)
•1/3 cup coconut flour
•¼ cup melted butter
•½ teaspoon vanilla
•¼ teaspoon salt
•¼ cup sugar substitute equivalent
•½ teaspoon baking powder
•2-5 Tablespoons water (see below)
•½ cup mixed berries
shard of dark 85% chocolate
1) Whisk or beat the eggs until whites and yolks are well-mixed add sweetener . Stream in the butter while continuing to whisk. Add salt and vanilla and mix until combined.
2) Mix the remaining dry ingredients -- coconut flour, baking soda, and sweetener if using powder.
3) Mix the dry and wet ingredients together. Now you will whisk in water, one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients like crazy. You want to get it to a consistency that will hold up the berries, but not be too thick. I usually end up using about 4 Tablespoons of water.
4) Gently mix in the berries and divide among 6 muffin cups. pop in a shard of cholate on top then Bake for about 15 to 18 minutes, or until just turning golden on top.
2 tbsp. of peanut butter, 2 tbsp. of cream and 1 tsp of sweetener mix well and it fluffs right up add a little vanilla if desire. ice and enjoy your muffins