Do you know the muffin man? er I mean woman?

Muffins are a versatile treat.  You can use them for a snack, breakfast on the run, dessert, or a dinner roll with the right meal.  Using the Fruit muffin recipe, simply cut the honey in half and leave out the fruit and vanilla, you will have a plain muffin which is great with chili or soup.  Anything you would normally serve corn bread with, this is a good substitute.

I am planning to have some friends over for a tasting party (don’t you dare call them guinea pigs) because I need second and third opinions about how this food I’m making really tastes.  So, I am making what I can ahead of time to put in the freezer.

Today was muffin day at my house.  I make up tons of them in a variety of flavors and put them in the freezer so we always have choices.  I have made strawberry and cherry in the past.  Today I made Pumpkin, Pumpkin Pecan, and Blueberry.

The recipes are quite different because of the difference in pumpkin puree and chopped fruit or berries.  You can use any kind of fruit or berries--even canned ones.  Make sure the pieces of fruit are about the size of peas or, you guessed it, blueberries.  You don't need the lemon juice except for blueberries, strawberries, and sweet cherries.

Fruit Muffins

2 1/2 cups almond flour

2 Tablespoons coconut flour

3/4 teaspoon baking soda

1/4 teaspoon salt

2/3 cup honey

1/3 cup melted coconut oil

4 large eggs at room temperature

1/2 tablespoon lemon juice (for blueberries, strawberries, and sweet cherries - omit otherwise)

2 teaspoons vanilla

1 tablespoon coconut milk

1 cup finely chopped fruit or berries (don’t chop blueberries, but do chop strawberries and cherries.)

Preheat oven to 325 degrees

Line muffin tins with cupcake papers

Whisk dry ingredients together in a bowl and set aside.

Using the whisk on a stand mixer, mix on high the honey, oil, eggs, lemon juice,coconut milk and vanilla.  Blend on high until frothy and smooth.

Slowly add the dry ingredients and mix on high until well incorporated and smooth.  Scrape the bowl at least once and resume mixing. Make sure you don’t have any lumps.  Break them up with a fork if you see lumps.  Remove bowl from mixer stand.

Gently fold in chopped fruit or berries.

Fill muffin cups 3/4 full.

Bake for 18 minutes or until a toothpick comes out clean.

Let sit in pan for 5 minutes before turning onto a wire rack to cool.

Pumpkin Muffins

2 cups almond flour

3 Tablespoons coconut flour

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon cardamom

1/4 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup pumpkin puree

1/3 cup honey

2 large eggs at room temperature

2 tablespoons melted coconut oil

1 teaspoon vanilla

1/8 cup coconut milk

1 cup coarsely chopped pecans or walnuts (optional)

Preheat oven to 350 degrees

Line muffin pan with cupcake papers

Combine dry ingredients in a bowl and set aside.

Mix pumpkin, honey, eggs, coconut oil, vanilla and coconut milk in the bowl of a stand mixer and mix on high until well combined.

Slowly add dry ingredients mixing on high until well combined.  Scrap sides of bowl at least once.

Remove bowl from stand and gently fold in nuts if using.

Spoon batter until each cup is 3/4 full.

Bake for 24 minutes or until a toothpick comes out clean.

Let sit in pan for 5 minutes before turning onto a wire rack to cool.