Coconut Flour Muffins

Instructions

1. Step 1

   Heat the oven to 180°C. Line all 12 wells of the muffin tin with paper liners.

   Cookware: muffin tin, paper muffin liners

2. Step 2

   Whisk the coconut flour, granulated sugar, baking powder, and salt together until evenly combined.

   Ingredients used: 8.0 gr Baking Powder, 84.0 gr Coconut Flour, 100.0 gr Granulated Sugar, 1.5 gr Salt

   Cookware: Medium mixing bowl, whisk

3. Step 3

   Melt the butter in a small saucepan over low heat, then remove it from the heat and let it cool slightly.

   Timer: 3 min (fixed)

   Ingredients used: 85.0 gr Unsalted Butter

   Cookware: small saucepan

4. Step 4

   Whisk the eggs in the large mixing bowl until smooth.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 piece Egg

   Cookware: Large Mixing Bowl, whisk

5. Step 5

   Whisk the milk, vanilla extract, and melted butter into the eggs until fully blended.

   Timer: 1 min (fixed)

   Ingredients used: 5.0 ml Vanilla Extract, 120.0 ml Whole Milk

   Cookware: Large Mixing Bowl, whisk

6. Step 6

   Add the dry mixture to the wet mixture and fold just until no dry pockets remain.

   Timer: 2 min (fixed)

   Cookware: Large Mixing Bowl, Medium mixing bowl, rubber spatula

7. Step 7

   Let the batter stand until the coconut flour hydrates and the mixture thickens slightly.

   Timer: 5 min (fixed)

   Cookware: Large Mixing Bowl

8. Step 8

   Divide the batter evenly among the 12 lined wells. Bake at 180°C until the tops spring back and the centers reach at least 71°C, 18 to 22 minutes.

   Timer: 20 min (fixed)

   Cookware: muffin tin, rubber spatula

9. Step 9

   Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack to finish cooling.

   Timer: 10 min (fixed)

   Cookware: muffin tin, wire rack