Coconut Curry Muffins

Topping:

• 1 Tbsp coconut flour, sifted
• 1 Tbsp evaporated cane juice
• 1/8 tsp sea salt
• 1/8 tsp curry powder
• 1/4 cup shredded coconut
• 2 Tbsp unsalted Butter, melted & cooled
  Muffins:
• 6 eggs
• 4 Tbsp unsalted butter, melted & cooled
• 1 tsp coconut extract
• 1/2 cup evaporated cane juice
• 1-1/2 tsp curry powder
• 1/4 tsp salt, adjust to taste if curry powder contains salt
• 1/2 cup organic coconut flour
• 1/2 tsp baking powder
• 1/4 cup shredded coconut

1. Preheat oven to 400F/205C. Heavily grease a 12 portion muffin tin or line with paper liners.
2. For topping, combine coconut flour, evaporated cane juice, sea salt, curry powder and shredded coconut. Mix in melted butter until clumps form. Set aside.
3. Whisk together eggs, melted butter and coconut extract. Curry powder, salt, coconut flour and baking powder. Add evaporated cane juice and shredded coconut.
4. Whisk dry into wet until there are no lumps. Fold in macaroon coconut.
5. Spoon small amount of batter between 12 muffin cups and add topping. Bake until tops spring back, about 15 minutes.

Taken from Bob’s Red Mill.

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