Strawberry-Coconut Muffins

Strawberry-Coconut Muffins的做法与步骤

1. 1.

   Preheat the oven to 350°F (177°C). Line 12 muffin cups with paper or foil liners, then lightly mist them with spray oil (or omit the liners and mist the muffin cups generously with spray oil). In a medium bowl, combine the almond flour, coconut flour, shredded coconut, Splenda, and baking powder and whisk until well mixed. In a large bowl, whisk the eggs, milk, vanilla, lemon juice, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a smooth, sticky batter. Gently fold in the strawberries. Scoop or spoon the batter into the prepared muffin cups, dividing it evenly among them; the muffin cups should be just about full. Bake for 20 minutes, then rotate and bake for 20 to 25 more minutes, until golden brown and springy when pressed in the center. Let the muffins cool in the pan for at least 10 minutes before turning them out onto a wire rack.