Breakfast Coconut Muffins

        

Makes 6 regular size cupcakes.
You will need a hand mixer, a muffin pan and unbleached baking cups. 

Ingredients:

• 4 eggs
• 2 tablespoons organic raw sugar 
• 2 tablespoons organic coconut sugar
• 2 tablespoons coconut oil (or any other oil) 
• 3 tablespoons water
• 4 tablespoons coconut flour
• 1 teaspoon baking powder 
• 1/2 cup blueberry for topping, fresh or frozen, optional
  

Directions:

1. Preheat the oven to 375°F and place the baking cups into a muffin pan.
2. Separate the egg whites from the yolks into separate bowls.
3. Using a fork, whisk together the egg yolks with the sugar. Add the coconut oil, water, coconut flour and baking powder.  Mix thoroughly.
4. Using the mixer, mix the egg whites to produce a solid egg snow.
5. Gently add the dough mix to the egg snow and using low speed, mix one more time all together.
6. Place the dough into a muffin pan. 
7. Top with blueberries (optional).
8. Bake for about 20 minutes.
9. Enjoy as a delicious and nutritious breakfast or as a healthy afternoon dessert with your favorite hot drink. 

Serving suggestions coming soon.