Fruit and Coco-nutty Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 1/2 cups Milk, 2%4 Egg, fresh, whole, raw1 1/2 cups Flour, white1 cup White Rice Flour4 TBsp Pure Coconut Oil1/2 cup Honey1/3 cup Dates, pitted, chopped1/4 cup Pecans, chopped1/2 cup Raisins, not packed 1/2 cup Coconut, sweetened, shredded1 tsp Baking Powder2 tsp Baking Soda1/2 tsp Salt
Preheat oven to 350 degrees.
Mix wet ingredients first, melting coconut oil to blend thoroughly if necessary, and gently beating the eggs for better blending.
Blend dry ingredients, coating dates, raisins, nuts and fruit with the flour mixture so they don't clump together in big lumps.
Make a well in the middle of the dry ingredients to pour the liquid in. Gently turn the dry mixture over around the bowl, folding only until all the batter is wet. Over-stirring will give you bricks instead of muffins!
Pour into muffin tins that have been greased (not included in recipe calculation) or into paper liners and bake or 20 minutes.
Serving Size: Makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user WESTENDGIRL75.
Mix wet ingredients first, melting coconut oil to blend thoroughly if necessary, and gently beating the eggs for better blending.
Blend dry ingredients, coating dates, raisins, nuts and fruit with the flour mixture so they don't clump together in big lumps.
Make a well in the middle of the dry ingredients to pour the liquid in. Gently turn the dry mixture over around the bowl, folding only until all the batter is wet. Over-stirring will give you bricks instead of muffins!
Pour into muffin tins that have been greased (not included in recipe calculation) or into paper liners and bake or 20 minutes.
Serving Size: Makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user WESTENDGIRL75.
Nutritional Info Amount Per Serving
- Calories: 151.8
- Total Fat: 5.2 g
- Cholesterol: 33.3 mg
- Sodium: 205.7 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 0.9 g
- Protein: 3.2 g
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