Before getting to the recipe, I just wanted to let you know that my recipe for Coconut Milk & Honey Pops was featured on the online version of Glamour Magazine along with my very own photograph. I wrote the original article for HonestCooking.com, that's how they found it.
To say that I was jumping and screaming as soon as I saw it, is an understatement. Nothing compares to seeing your photographs (and name!) published on a national magazine. Below is a screenshot. Click on it to read the article.
|Glamour Magazine feature.|
After a week without power thanks to hurricane Irene, it was very comforting to start cooking again.
A few weeks ago I bought a bag of Coconut Flour with the intention of making delicious baked goods every week. Well, I should've made some research first. It turns out there aren't many recipe on the web using only Coconut Flour.
My first attempt was a complete success. Everyone loved the Coconut Flour Cookies with Almonds. Then I remember making something else that I had to throw in the trash.
Last week I found this recipe. It's exactly what I was looking for: no sugar and no butter (just a little in the topping, which is completely optional).
Adapted from here. Makes 5-6 big muffins
For the Muffins:
- 1/2 cup of Coconut Flour
- 1/4 teaspoon of Baking Soda
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon of coarse Salt (I used Fleur de Sel)
- 4 eggs
- 1/3 cup of Yogurt (I used Greek)
- 1/2 cup of Honey (or Agave)
For the Cinnamon Topping:
- 3 teaspoons of ground Cinnamon
- 4 tablespoons of honey (or Agave)
- 2 tablespoons of unsalted butter, melted (ghee or coconut butter will work too)
- 1/4 cup of chopped walnuts (optional; I didn't add them)
- Preheat your oven to 350 degrees F.
- For the muffins, combine all the dry in ingredients and blend well.
- Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour), or blend well by hand.
- Fill muffin or cupcake liners about 3/4 of the way with batter.
- Drip the cinnamon topping over the top of each muffin. Some of it will sink into the muffin batter. You can use a toothpick to poke the topping into the batter, to get more of the topping to spread into the batter.
- Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool and enjoy! Store for a few days at room temperature (covered) or keep in the refrigerator for a week or so.