Wednesday, December 5, 2012

Coconut-Ginger MOffins



So, that is not a typo. I do not mean 'muffin.' I do mean MOffin.

Mochi + Muffin = MOffin

I haven't made these for a couple of months, but they are always a favorite on a chilly autumn morning. And - for the season - I served them with some eggnog before the boys went off to school.


4  eggs
1/2 C olive oil
1-3/4 C coconut cream
1/4 C water
1/2 C organic raw turbinado sugar
1 T baking powder
dash of ground ginger
1 t ginger syrup
1 box of rice flour
1 C raw, dried coconut
Mix the eggs and oil. Then mix in everything else. Spoon the batter into lined muffin cups. Bake for about 30 minutes at 375˚F till the top of the MOffin is slightly browned.

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