Tonight I’m going to a party—with my friends (girls only), and we do this same party every year with a different theme. This year…Lace (like I mentioned in my last post, it’s not like nightgown lace, but rather more like Madonna lace). I’m not sure if there will be pics, and even if so, I’m not sure I’ll post any (although aside from leggings and boots, I’ll be in 100% royal blue lace thanks to my mom for letting me borrow my sister’s prom dress from 1994).
The name of the party is the “Christmas Re-Gift,” and so we all wrap up the crappy presents we got, draw numbers and open presents (and eat and drink).The fun part is when someone actually brings something good to re-gift, and people steal it back and forth from each other (the rules say you can pick a gift to open or take one from someone else). In fact, we’ve been doing this for at least 6 years, and there are a few presents that recirculate every year (like a western themed wine holder…).
I always stress out over bringing a dish to pass. Usually I wait till the last minute and buy something. Or I plan ahead, but try and make something healthy, and then realize that no one will like it except me (and my friend Ali). This year, I copped out and bought spinach artichoke dip and pita chips from Wegmans (that’s what the Mediterranean bar is for, right?). I also made mini muffins…and I think I’m not going to take them. Because I don’t want to share. And I already ate 8 out of 24 of them. They totally work with my elimination diet, and they’re fabulous with coffee.
I’ll share the recipe though.
Spice Muffins made with Coconut Flour
1/2 cup shredded coconut (I used finely shredded)
3/4 cup coconut flour
1/2 tsp sea salt
1 tsp baking powder
1 tsp ginger
1 tsp nutmeg
2 Tbsp cinnamon
1/3 cup maple syrup (I added this, I swear!)
1/2 cup erythritol (you could cut this and add another 1/4 cup syrup if you want to)
1 Tbsp vanilla extract
I put this in the mixer and set it on high for a minute, and then reduced the speed to med-low.
1/2 cup melted coconut oil (I don’t own a microwave so I used a double boiler)
You’ll drizzle in the coconut oil as the mixer is on med-high. This ensures that it doesn’t harden and it is distributed throughout the batter evenly.
Grease your muffin tin, and fill each cup so it is 95% full–the batter should be almost exactly even with the top of the muffin pan (I think this helped them rise better than the lemon ones—based on a tip I saw on pinterest).
Bake on 350 degrees F, for 18 minutes.
Full disclosure: I made a glaze for these and dipped the the tops in it after I took the pics. I’m not ready to share that because (1) I don’t think the muffins really need a glaze and (2) it didn’t knock my socks off.
How many coconut flour muffin recipes do I have to post before you try one?! I plan to do one with chia soon, and see if it works without eggs—not sure on that one (plus, that will be a lot of chia egg!).
The great thing about coconut flour is that it’s low in net carbs (it has tons of fiber!). The difficult thing is that it requires a lot of moisture—but eggs are cheap and healthy, so I’m ok with it!