Not exact matches
Divide
batter between prepared
muffin cups and sprinkle about 1/2 teaspoon chocolate chips in the very center
of each
muffin (chips will spread out as the
muffins bake and rise).
Divide the
batter evenly
between the
cups of the
muffin tin and bake for about 20 minutes or until golden and a toothpick inserted in the center
of one
of the
muffins comes out clean.
Instead
of baking this cornbread in a baking pan you can divide the
batter between 10 - 12
muffin cups and bake for about 15 minutes, until a toothpick inserted into the center comes out clean.
* You can not let Coconut flour sit long, as soon as you mix this
batter, ensure you put it right into the oven * If you want chocolate
muffins, you can add
between 1/4 - 1/2
cup of cocoa powder to your taste liking * You can store these in an airtight container for 3 days * You can substitute the butter with Coconut Oil but I haven't tested it and 8 tablespoons would probably be too oily.
Divide the
batter evenly
between the
cups of the
muffin tin and bake for about 20 minutes or until golden and a toothpick inserted in the center
of one
of the
muffins comes out clean.
Evenly divide the
batter between the 12
muffin cups, then bake for about 20 - 23 minutes or until a toothpick inserted in the center
of a
muffin comes out clean.