This recipe is from The Food Lover's Make it Paleo Cookbook. These muffins are great for a snack!
1/2 Cup Coconut Flour
6 Eggs
1/2 Cup Palm Shortening
1/2 Cup Pure Maple Syrup
1/2 tbsp Vanilla Extract
1/2 tsp. Salt
1/4 tsp. Baking Soda
3/4 Cup fresh strawberries, diced
Preheat oven to bake at 350*
In a large mixing bowl, blend coconut flour, eggs, palm shortening, maple syrup, vanilla, salt, and baking soda with hand mixer.
Stir in strawberries.
Place muffin papers into the tray.
Fill each muffin cup with 1/4cup of batter
Bake for 350* for 35 minutes.
Allow shortcakes to cool and frost if desired.
1/2 Cup Coconut Flour
6 Eggs
1/2 Cup Palm Shortening
1/2 Cup Pure Maple Syrup
1/2 tbsp Vanilla Extract
1/2 tsp. Salt
1/4 tsp. Baking Soda
3/4 Cup fresh strawberries, diced
Preheat oven to bake at 350*
In a large mixing bowl, blend coconut flour, eggs, palm shortening, maple syrup, vanilla, salt, and baking soda with hand mixer.
Stir in strawberries.
Place muffin papers into the tray.
Fill each muffin cup with 1/4cup of batter
Bake for 350* for 35 minutes.
Allow shortcakes to cool and frost if desired.
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