I was looking to make a light spongy cake that could be made grain free and dairy free , these are delicious!
I’ve made these twice now in a hotter oven 200c. But think they would be better at 180c as mine caught slightly on top.
They really are very light and were enjoyed by the family.
300g ground almonds
1/2 tsp bicarbonate of soda
2 large eggs
1 tin coconut milk ( use 300ml of the thick cream inside and a little of the coconut water )
1 tsp vanilla essence
4 tbsp honey
Topping of your choice – I used low sugar jam and strawberries
pre heat fan oven to 180c
put all the dry ingredients in the bowl, the ground almonds , salt and bicarbonate of soda
add the beaten eggs, honey and vanilla
Open a can of coconut milk . Using a measuring jug spoon in the lovely thick cream that comes to the top of the tin and a little of the coconut water to make up to the 300ml mark
add to the mix
prepare muffin tray and paper cases
spoon mixture into the cases, I made 11 muffins
You can add desiccated coconut on the top if you wish
( I added dessicated coconut and lime zest to these )
Bake for 15mins at 180c and then check if they need slightly longer .
Cool before eating on a wire rack
We enjoyed them topped with lower sugar strawberry jam and a fresh strawberry on each perfect for Wimbledon week
you could make lime and coconut muffins
or maybe top with chocolate
These muffins also work well with a hidden spoonful of jam inside, put a little mix in your muffin case then add a spoonful of jam then top with more muffin cake mix.