Lemon and rosemary coconut flour muffins
(Yields 8 muffins)
1/3 cup coconut flour
1 tsp. baking soda
1/2 tsp. sea salt
1/4 cup virgin coconut oil, chilled
Juice and zest of one lemon
3 large sprigs rosemary leaves, stems removed and chopped
Preheat the oven to 350 degrees F.
In a large bowl, combine the coconut flour, baking soda, and sea salt.
Using a pastry blender, or two knives, cut the chilled coconut oil into the flour mixture.
In a separate bowl, whisk together the eggs, lemon juice and zest, and rosemary.
Add the wet mixture to the dry ingredients. Stir just until the dry ingredients are moistened.
Divide the batter evenly into eight greased muffin cups.
Bake for fifteen minutes, or until the muffins are golden.
Serve warm or at room temperature. Refrigerate leftovers in an airtight container.
Check out all of nomeatnoms recipes! My dd and I LOVE her Oatmeal Raisin Cookie Bars (gluten free) and they take all of 5min to make (though we did add a little honey and blackstrap to ours) and are going to try her Cinnamon Bun Baked Oatmeal (also gluten free) for breakfast tomorrow. Plus I can now make my own coconut milk and coconut flour!