We get excited when we come up with a new snack, and this time, surprisingly, it's not chocolate! Yet it got 10/10 from all the family, so I thought I'd share it with you. Not too coconutty, in fact you can't taste it, but beautifully spongy!
We had to come off nuts for a while to see if one of us was reacting to them, and so I've been baking more with coconut flour. I don't like using too much of it as it's expensive. Neither do I like using 6 eggs - coconut flour recipes all seem to need lots of eggs. So I experimented, and came up with these. I hope yours turn out like mine and you like them as much as we do! I initially made them with our funny squash that we still haven't identified, but fortunately they work with courgette too!
Makes 12 muffins
1 cup courgette, peeled and diced
1/2 cup coconut flour
1/4 cup butter, salted, or if unsalted add a pinch of salt
1/4 cup honey
1/2 tsp baking soda
Rind of 1 large lemon finely grated - preferably organic an not waxed
1/2 cup butter
Rind of one lemon grated (preferable organic and not waxed)
2 generous Tbsp. honey
1. Put the courgette into the food processor and blitz it - scrape down the sides as necessary until it resembles breadcrumbs.
2. Add coconut flour and blitz again to combine.
3. Add butter and blitz until mixed in thoroughly.
4. Add honey and eggs and mix to combine.
5. Add bicarbonate of soda and grated lemon.
6. Put mixture into muffin cases.
7. Bake at 16o deg (fan oven) 180 deg, or Gas 4 for 25 minutes, until well risen and golden on top and firm to touch.
To make the icing, grate the lemon rind into a bowl, add the other other ingredients and mix until smooth.