This week, I’m introducing MmmMonday! Each week, I’m going to try a recipe from one of my cookbooks, let you know how it goes, and give a quick review of the book. You can join in too by linking up with something awesome you cooked this week!
The first book I’m reviewing is Tammy Credicott’s latest, Paleo Indulgences. Her last book had gluten-free but not necessarily paleo recipes. This one includes only grain-free recipes, and they’re also dairy free. So, true Paleo recipes.
The photography is gorgeous… I wanted to make SO many of the recipes, just flipping through the book. But the categories the recipes are divided into don’t make perfect sense to me. Not a huge deal though, especially since a visual index is included (you can see thumbnails of all the recipe images all on just a couple of pages).
I tried the lemon poppyseed muffins, which are made from simple ingredients I already had on hand. I’m always excited to try other people’s tried and true coconut flour recipes, because it can be tricky to work with and create recipes with (especially since local humidity does play a role). Coconut flour is way cheaper than almond flour, and you need much less of it per recipe typically, so if I can have a list of go-to coconut flour recipes I’ll be a happy lady. Copious amounts of eggs are generally used, and finished products can often end up too-eggy tasting or overly dry.
This one was neither. The texture was decidedly muffiny, nothing like eating a souffle pretending to be a muffin. And the lemony flavor hit the spot for Anneliese and me, both of us huge fans of the sour fruit.
Anneliese “helped” me by coloring pictures and taste-testing the lemon and poppy seeds.
The recipe was simple and quick to mix up, and in no time I had filled my muffin cups. The recipe made 6 muffins (2 scoops of my cookie scooper in each) with an extra little lump of batter, which made an awesome little cookie.
It was hard for me to resist snatching one of these before I took a picture for this post…the kitchen smelled so good.
And while it was hard for me, it was impossible for Anneliese. She snuck over while I was snapping away, and timidly chose one.
Holding it like a prize, she looked up at me and asked, “Eese have muffin?” Sure, baby. Have the muffin. Haha! She liked it so much that she ate two right away, and the next morning, the very first thing she asked me for was a muffin.
See? It’s a REAL MUFFIN. The texture is awesome, and they were great the next day too. Beyond that, I can’t help you. They were gone.
- ⅓ cup coconut flour
- ½ tsp baking powder
- ½ tsp salt
- 4 eggs
- ¼ cup (real) maple syrup
- 2 tsp vanilla extract (I actually used vanilla bean paste, because I’m obsessed lately)
- 2 Tbsp fresh lemon juice – about 1 lemon
- 2 tsp lemon zest – about 1 lemon
- ¼ cup coconut oil, melted
- 2 tsp poppy seeds
- Preheat your oven to 350 degrees Fahrenheit.
- Sift the dry ingredients together into your mixer’s bowl.
- Add everything else except for the coconut oil and poppy seeds. Mix to combine.
- Pour in the coconut oil, while the mixer continues to run on low.
- Add the poppy seeds.
- Divide the batter into 6 muffin cups. Silicone ones work great, and are reusable.
- Bake 21-15 minutes.
- Cool in the muffin cups, then remove and serve.