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Cherry-Lime Coconut Flour Muffins

 

Often times, after we’ve spent the day at the swimming pool, my kids ask to stop by Sonic to complete our attempt at cooling down from the hot summer weather.  Slushies are on their minds, so with my arm fully twisted, we buzz through the drive-through on our way home. My kids have their favorites; anything blue for my son, cherry, grape and strawberry for the girls.  For me, I always order the cherry limeade; it’s the perfect mixture of sweet cherry and tart lime blended together in a refreshing frozen drink.   The other day, following an afternoon of swimming and slushies, I started thinking about other ways I could put cherries and lime together to create a summery treat.  Cherry-Lime Coconut Flour Muffins are what I came up with and boy, are they good!

These muffins include Hodgson Mill Coconut Flour, sweet Bing cherries and bright, flavorful lime – just like my favorite slushie, but with a touch of coconut (another one of my favorite flavors).  Hodgson Mill Coconut Flour is naturally sweet, high in fiber, and low in carbohydrates.  It’s also certified gluten-free and is low on the glycemic index, making it perfect for people with gluten issues and/or concerns about diabetes – particularly type 2.   I love how it makes these muffins moist, yet still light and fluffy – and of course, the combination of cherry and lime is a winner.

First off, whisk the coconut flour, salt and baking powder together in a large bowl.  Set aside.

Note: You might be a bit concerned about the small amount of coconut flour called for in this recipe (only ½ cup for 12 muffins).  But, once the liquids are added, the coconut flour expands and about triples in size, making a little go a long way.

Next, in a small bowl, mix the sugar and lime zest together with your fingers or a spoon until the sugar has taken on a green tint.  Set aside.

Creating a lime sugar helps spread the lime flavor throughout the muffins, more so than simply stirring the zest into the batter.

In a medium bowl, beat the eggs lightly and then mix in the melted butter, lime sugar and vanilla.

Because coconut flour is gluten-free, it’s necessary to have lots of eggs in this recipe to help bind the ingredients together.  They also give these muffins a nice yellow color. 

Pour the egg mixture into the large bowl with the flour and stir until smooth. 

Gently fold in the cherries and then evenly divide the batter into 12 paper-lined muffin cups.  Bake muffins in a 400°F oven for 14 to 16 minutes.  Allow the muffins to remain in the muffin pan for 10 minutes and then remove to a wire rack to finish cooling.  These muffins are best eaten the day they’re made, but can be kept at room temperature in an airtight container for up to three days. 

If you like cherry limeades as much as I do, then you should definitely give these Cherry-Lime Coconut Flour Muffins a try.  Tender muffins made with healthy Hodgson Mill Coconut Flour, lots of sweet cherries and zesty lime – they’re packed with flavor and gluten-free to boot.   Enjoy!

Cherry-Lime Coconut Flour Muffins

Ingredients

  • 1/2 cup Hodgson Mill Coconut Flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/3 cup granulated sugar
  • 1 tsp. fresh lime zest finely grated
  • 6 large eggs room temp
  • 6 Tbsp. unsalted butter melted and slightly cooled
  • 1/2 tsp. vanilla extract
  • 1 cup fresh Bing cherries chopped

Instructions

In a large bowl, whisk the coconut flour, salt and baking powder together.  Set aside. In a small bowl, mix the sugar and lime zest together with your fingers or a spoon until the sugar has taken on a green tint.  Set aside. In a medium bowl, beat the eggs lightly and then mix in the melted butter, lime sugar and vanilla.  Pour the egg mixture into the large bowl with the flour and stir until smooth.  Gently fold in the cherries and then evenly divide the batter into 12 paper-lined muffin cups.  Bake muffins in a 400°F oven for 14 to 16 minutes.  Allow the muffins to remain in the muffin pan for 10 minutes and then remove to a wire rack to finish cooling.  These muffins are best eaten the day they’re made, but can be kept at room temperature in an airtight container for up to three days. 

Adapted from www.Jessfuel.com

Servings

makes 12 standard-size muffins

You can find Cherry-Lime Coconut Flour Muffins and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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Showing 2 Comments
Avatar  Holly 3 months agoReply

You're welcome! I hope you enjoy these muffins as much as we do :)

Avatar  barbara l davis 4 months agoReply

thank you for posting this recipe.my eating is so limited due to stomach problems.

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