I’m going on a much-needed trip home to Ireland next month.
That has nothing to do with these muffins but I’m so excited that I keep casually dropping it into conversation.
Did I also mention that I’m going to see my sister?! My sister…who I haven’t seen in two years. Two damn years!
Back to these muffins. As you can probably guess from the title, they are incredibly moist. When baking with coconut flour you have to ramp up the moisture as it can get a little dense.
Juicy raspberries and smooth sour cream do the job nicely.
FYI – for more guidance check out these tips for baking with coconut flour.
These held up well the next day (breakfast), the day after that (mid-afternoon snack) and the day after that (post-evening meal treat).
I might even make a few for the plane journey home (…aaand we’re back to talking about my HOLIDAYS).
Raspberry & Sour Cream Muffins (makes 8 small muffins)
- 1/4 cup coconut flour, plus a tbsp
- 3 large eggs
- 1/4 cup butter, melted
- 2 tbsps sour cream
- 3 tbsps honey
- 1/2 cup raspberries
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- Whisk the eggs, honey, vanilla, lemon, sour cream and butter together.
- Sieve the coconut flour into a large bowl. Gradually add the wet ingredients to the dry, stirring until it forms a runny batter.
- Fold in the raspberries.
- Spoon into a greased muffin tray. Bake at 375 for 15 minutes.
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*This post was also shared at Party Wave Wednesday