Ingredients:
Rice flour – 1 cup
Egg – 1
Coconut milk – ¾ cup
Coconut Oil – 2 tablespoons
Honey – ½ cup
Coconut flour (We used the remaining residue which comes after removing coconut milk) – ¼ cup
Salt – a pinch
Cinnamon powder – ½ teaspoon
Ground Ginger – 1 teaspoon
Turmeric powder – ½ teaspoon
Jaggery - 1 tablespoon
Method:
Take the Egg and make a small hole, to take out only the yolk portion. Then make the hole bigger to take out the whites. Beat egg white and yellow separately. Then mix both, add jaggery and honey into the egg, and beat well. Add coconut milk, salt, cinnamon powder, ground ginger, turmeric powder, and oil. Mix well. Then add coconut flour and rice flour. Beat well without lumps. Grease the muffin tray with oil and sprinkle a little flour. Pour the batter and bake until a toothpick inserted in the center comes out clean. Transfer the baked muffins to a wire rack to cool completely. Muffins are best the day they are made but they can be stored for later use.
Notes:
The rice flour should be sieved before using for baking. Over a broad plate or a bowl, add flour into a thin cotton cloth or Fine-mesh sieve (A sieve is a circular gadget with a finely-woven mesh net used for sieving flour or rava ) and tap the side with one hand. After sieving the flour, the particles left on top of the cloth or sieve should not be used for baking.
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