- 1/2 cup Hodgson Mill Coconut Flour-Gluten Free
- 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
Preheat oven to 400ºF. Prepare a muffin tin with 12 paper liners and spray liners with nonstick spray.
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 until the sugar has taken on a green tint. Set aside. In another 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 coconut flour and stir until smooth. Gently fold in the cherries and then evenly divide the batter into prepared muffin cups.
Bake in a preheated 400°F oven for 14 to 16 minutes. Let cool in the muffin pan for 10 minutes and then remove to a wire rack..
Best eaten the day they’re made, but can be kept at room temperature in an airtight container for up to 3 days.
makes 12 standard-size muffins
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