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ORGANIC

KOSHER

GLUTEN FREE

Coconut Muffins (Curry)

 

Topping

1 Tbsp Inari Organic Coconut Flour sifted (10g)

1 Tbsp Inari Organic Cane Sugar (15g)

1/8 tsp Sea Salt (1g)

1-1/2 tsp Curry Powder* (6g)

1/4 cup Inari Grated Coconut (25g)

1 Tbsp Oil (14g)

 

Muffins

2 Whole Eggs (50g)

4 Egg Whites (80g)

3 Tbsp Oil (42g)

1/2 cup Inari Organic Cane Sugar (114g)

1/4 tsp Sea Salt (2g)

1-1/2 tsp Curry Powder* (6g)

1/2 cup Inari Organic Coconut Flour (58g)

1/2 tsp Baking Powder (2g)

1/4 cup Inari Grated Coconut (25g)

 

Topping

For topping, combine coconut flour, cane sugar, sea salt, curry powder and shredded coconut. Mix in oil until clumps form. Set aside.

 

Muffins

Preheat oven to 400°F. Heavily grease a 12 portion muffin tin or line with paper liners.

Whisk together eggs, oil and coconut extract. Sift salt, curry powder, coconut flour and baking powder. Add cane sugar.

Whisk dry ingredients into the wet ingredients until there are no lumps.  Fold in coconut.

Spoon batter into muffin cups and generously add topping. Bake until tops spring back, about 15 minutes.

*Curry Powder may be replaced with Paprika or your favoured dry herb.

 

Yields 12 small muffins