Coconut Cardamom Muffins
Preparation
STEP 1
Pre-heat oven to 400 degrees F.
STEP 2
Line a 12-cup muffin tin with liners and set aside.
STEP 3
In a large bowl, mix together the dry ingredients, white rice flour, sugar, baking powder, salt and cardamom.
STEP 4
The add wet ingredients, eggs, milk, coconut oil and vanilla and mix just until combined. Then add coconut and mix just until combined.
STEP 5
Fill each muffin tin about 2/3 of the way full. Bake 15-17 minutes until the muffins poof up and brown slightly. Cool for five minutes in the tin, and eat! Store at room temperature for up to five days or freeze.
Makes: 12 Muffins
Ingredients
-
- 2 cups Pereg Rice Flour purchase
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- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
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- 1 teaspoon Pereg ground cardamom purchase
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- 2 eggs
- 1 cup milk (dairy free works too)
- 1/4 cup coconut oil, melted and cooled
- ½ teaspoon vanilla extract
- 2/3 cup sweetened shredded coconut
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