Shauna's Versatile Muffins

A recipe inspired by my good friend, Shauna. These guys are versatile hence why I decided to title them as versatile muffins.. like most of my recipes! Throw in whatever fruit you would like. Strawberry rhubarb would be divine. I used frozen wild blueberries today. I bet pineapple or peach would be delicious too!

Shauna's Versatile Muffin Recipe:

Ingredients:

2 Cups Bob Red Mills 1 to 1 Baking Flour

2 tsp Baking powder

1/2 cup + 1 Tbsp Coconut oil (or this would work great with butter too)

1/2 cup + 1-2 tbsp Coconut milk

1 Large Egg

2 tsp Homemade Vanilla extract

Pinch Himilayan Salt

1/3 - 1/2 cup Coconut or Muscovado sugar(I used 1/3 - she used 1/2 - great both ways)

1 Tbsp Maple Syrup

1 Cup Fresh or Frozen fruit of choice (Berries, rhubarb, pineapple, peaches, etc. I bet even chocolate chips would work great!)

I did this recipe in my food processor. I put all the wet ingredients first (coconut oil, coconut milk, egg, vanilla, maple syrup). Then I added the dry ingredients (flour, b.powder, salt, sugar) on top. Leaving the fruit out of course. Turn the food processor on and voila! The batter is ready. It will be a thick batter. You could add a little coconut milk if you like but it should be thick.

Put it into a mixing bowl. Fold in the berries or fruit of choice. Put them into silicone muffin liners into a pan. Makes 12 - or I made 10 larger ones. Baked in preheated oven at 350 degrees for approximately 20 minutes..... I sort of lost track of my baking time. lol Mom life... Toothpick will come out clean when done. I'll update next time I bake them for a more accurate time!

Enjoy

-K