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 180°C or 350°F 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 180°C or 350°Fand 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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