Delicious and easy muffins with coconut butter. A recipe that I have modified for better taste and I love it.
Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
Melt coconut butter in a small bowl. Beat egg into the butter and pour into the flour mixture. Mix in applesauce and vanilla extract. Fold in raisins and walnuts and mix into a doughy batter.
Scoop batter into the muffin liners using an ice cream scoop.
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Let muffins cool for about 5 minutes.
Per Serving: 267 calories; protein 4.5g; carbohydrates 44.5g; fat 9.1g; cholesterol 18mg; sodium 141.8mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.