Oy! cooking. Remember that comment earlier about being busy? Yeah, I haven't been doing much cooking lately. But with the onset of cooler, rainy weather, I had the urge to today. After a dinner of the most delicious roasted organic chicken (the chicken from a local farmer, and neighbor of my friend Allison) and roasted apple stuffed carnival acorn squash, I was hankerign for some baked goodness a few hours later. Sorry no pics of the chicken or squash. But it was mighty delicious, and had an almost perfectly crispy skin. Mmmmm.... Such good chicken... It actually tasted like CHICKEN! And juicy. Anyway, back to the baked goods.
I've tried an apple muffin recipe before from Sarah Fragoso's Everyday Paleo blog (http://everydaypaleo.com/2010/07/07/server-problem-solved-and-paleo-apple-muffins/), but the texture wasn't quite close enough to a "normal"muffin to satisfy me. Very very tastey, and great limited ingredient recipe. But they're pretty dense muffins. So I decided to try to come up with a slightly different version that was a little bit of a lighter texture. I got closer, just not quite there though. That said, I've already eaten 3 of these (within a half hour of making them).
Apple Muffins
1 3/4 C Almond Meal1/2 C Coconut Flour
1 Tbsp Cinnamon
1/4 tsp nutmeg
3/4 tsp baking soda
1/4 tsp cream of tartar
5 eggs
1/4 C coconut oil
2 small to medium apples, finely chopped
1/3 C + 1 Tbsp Coconut Milk (like the kind you'd drink, in a box)
Preheat oven to 350F
Combine dry ingredients and stir together. Add liquid ingredients and stir until everything is well incorporated. The batter will be thick. Divide batter between 12 muffin cups. Bake for 15-20 minutes until a toothpick comes out clean.
So the texture of these is better. Closer to what I'd expect when I bite into a muffin. But I'd like it a little bit lighter still (and moister). I think next time I'll add another 1/4 tsp cream of tartar and up the coconut milk to 1/2 C.
