With school returning tomorrow for my kids, I thought it was about time I did something mini for their lunchboxes for an occasional treat.
I also have an abundance of beautiful ripe lemons on our lemon tree. I tried making these grain free with coconut flour, and had epic failure so I stuck with good old fashioned flour – if anyone is able to convert these to grain free for me (without nuts) let me know! I hope your kids love these.
Love Nik xx
Ingredients
- 160 g cake flour - or plain if you don't have cake
- 2 tsp baking powder
- 1 egg
- 80 g coconut sugar
- 70 g tin coconut milk
- 70 g lemon juice
- 30 g coconut oil or butter - melted
- 20 g dessicated coconut
Instructions
- Preheat oven to 180ยฐC or 350ยฐF and prepare mini silicone muffin trays or muffin cases.
- Add all ingredients to mixer bowl and blend for 20 sec/speed 4/MC on.. Scrape the bowl down and repeat for 10 sec/speed 4/MC on.
- Spoon into muffin cases or silicone moulds and bake for 10-15 mins or until done.
Notes
LCHF / Grain Free / Nut Free Variation (Thanks to the lovely Leah Kelly):
60 g | 2.1 oz coconut flour
2 tsp baking powder
30 g | 1.1 oz soft butter
80 g | 2.8 oz natvia
3 eggs
90 g | 3.2 oz coconut milk
70 g | 2.5 oz lemon juice
1. Preheat oven to 180ยฐCย or 350ยฐFand prepare mini silicone muffin trays or muffin cases.
2. Add all ingredients to mixer bowl EXCEPT the coconut flour and blend for 20 sec/speed 4/MC on.. Scrape the bowl down, add the coconut flour and repeat for 10 sec/speed 4/MC on.
3. Quickly spoon into muffin cases or silicone moulds and bake for 10-15 mins or until done.
Bellini Users
Use your blunt blade for this recipe.
At step 2 extend mixing time if required.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
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