OMG! PB and Coconut Muffins for Breakfast!



Yes folks, I'm so excited I've come over all acronymous or acronymic, or rather a couple of acronyms sprang to mind and mouth - and that's a couple more than I'd normally use, being a fan of sensual descriptions and respect for the fullness of our beautiful language. But when I peeked in the oven and saw the height on these flourless, grainless, PNB rich babies I just thought OMG! I drew them out of the oven like a brain surgeon, half expecting that as the warmed air left them they would collapse like souffles. I returned to them several times over the next ten minutes, each time perceiving that they were still holding that lovely risen shape and thinking 'hee hee!' and then 'ho ho!' and then 'ha!' as I peeled off a wrapper and found that the interior was moist, firm and bread like.

I guess I should make these an homage to the effervescent Peanut Butter Boy as they get most of their flavour and a big hand on the texture front, from our humble and yet versatile friend Peanut Butter. I think they would be great split or even sliced into two dinky round sandwiches and smeared with some great fruity jam (or Jelly), but I just sliced off a nice piece of butter and drizzled a tiny bit of honey over and enjoyed the time honoured partnership of PB and honey (at least it's time honoured for all hippy kids, that and Tahini and honey).

These are really very breadlike, not sweet really, so they benefit from something extra to be added to them. The texture is great and I think it would bake into a small loaf for slicing - the muffins certainly slice beautifully. Please let me know if anyone tries this. For any Americans, dessertspoons are the ones you use to eat pudding with.

PB and Coconut Breakfast Muffins






4oz Coconut flour (or ground dessicated coconut)
4oz Ground almonds
4oz Soft salted butter
2 Dessertspoons runny honey
4 Heaped dessertspoons smooth unsalted peanut butter
4 Large organic eggs
1/2 tsp Agar flakes (leave out if you follow SCD)
1 tsp Bicarbonate of soda
2 tsp Cream of tartar (1 1/2 tsp vinegar for SCD)
Good squeeze of lemon juice

Preheat the oven to 170C and fill a muffin tray with 8 cases. Fill the spare holes with water.

In a blender beat together butter, Peanut butter and honey until light and creamy. Separate eggs and add the yolks one at a time, beating between each addition. Blend in the coconut and almond meal in three lots, adding bicarb with the last lot.

In a clean bowl whisk the egg whites with agar flakes and cream of tartar (or leave out agar and use vinegar for SCD legal muffins) until stiff peaks form.

Scrape the butter mix into the bowl with your egg whites and squeeze in the lemon juice. Fold until no whites are visible and fill muffin cases.

Bake for 20-25 mins until well risen, golden brown and firm to the touch.