MaidCloser August 2014 | Page 36

3 eggs

37g coconut flour

52g melted coconut oil

85g honey

40g dark chocolate with hazelnuts (for ease I bought a bar of dark chocolate with hazelnuts from Aldi’s - good quality and reasonable)

1/2 teaspoon vanilla extract

1/2 teaspoon salt

2-5 tablespoons of water (optional replacement: milk or almond milk)

1/2 teaspoon baking powder (gluten free preferred)

Method

1.Heat the oven to 190° and line the muffin tray with cupcake cases.

2.Whisk or beat the eggs well and then stream in the melted coconut oil whilst continuing to whisk.

3.Add salt and vanilla and mix until combined.

4.Add the honey and continue beating.

5.Mix the coconut flour and baking powder in a separate bowl before combining with the wet mixture.

6.Add the water/milk one tablespoon at a time. The coconut flour absorbs the liquid very easily. I usually end up using about 4 tablespoons of water.

7.Mix in the chopped chocolate and hazelnuts, spoon into the cupcake cases and bake for about 15 to 18 minutes. The muffins will be a little golden on top when ready.

Paleo / Low carb chocolate hazelnut

muffins

This recipe involves coconut flour (my new love!) a little bit goes a long way and it creates fluffy textured muffins!

Ingredients (makes 6-7 muffins)

Abigail makes beautiful & delicious cakes to order.

Weddings, Birthdays, Anniversaries...

For more info & to order a cake call Abi on 07944832816.