Honey "Cornbread" Muffins from Every Last Crumb
 
Prep time
Cook time
Total time
 
Cornbread without corn: That’s the Paleo way. I promise you’ll love these Honey “Cornbread” Muffins so much that you won’t miss the corn for a second! dairy free, nut free, Grain free.
Serves: 8-12 muffins
Ingredients
  • 120 grams Spectrum vegetable shortening (about ¾ cup)
  • 210 grams raw honey (about ½ cup plus 2 tablespoons)
  • 120 grams milk (dairy or nondairy) (about ½ cup plus 2 teaspoons)
  • 3 large eggs
  • 126 grams coconut flour (about ¾ cup)
  • 88 grams potato starch or sweet potato starch (about ½ cup)
  • 66 grams tapioca starch (about ½ cup)
  • 1 tablespoon double-acting, aluminum-free baking powder
  • 1 teaspoon xanthan gum or guar gum (either can be used interchangeably)
  • ¾ teaspoon kosher salt
Directions
  1. Preheat the oven to 350 degrees. Line 8 to 10 cups of a muffin pan with cupcake liners.
  2. In the bowl of a stand mixer, using the whisk attachment, mix together the shortening, honey, milk, and eggs until well combined.
  3. In a separate bowl, whisk the coconut flour, starches, baking powder, xanthan gum, and salt until blended.
  4. With the mixer on low speed, slowly add the flour mixture to the egg mixture
  5. until all of it has been incorporated. Turn the mixer to medium-high speed and continue to mix until the batter is thoroughly blended.
  6. Spoon the batter into the lined cups, filling each about three-quarters full.
  7. Bake for 19 to 21 minutes, until a toothpick inserted comes out clean.
  8. Store in a sealed bag or container at room temperature, or freeze for later use.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/every-last-crumb-cookbook-review/