Hi everyone, I cooked the Zucchini (Courgette for everyone in the Northern Hemisphere, lol) and Pumpkin Seed muffins this morning and they turned out beautifully. I wondered how I would go with 1 for breakfast – it was filling and satisfying. I’ve never cooked with coconut flour before.
Things I noticed while making them: 1. The final mixture seemed dry, but when touched had moisture in it. 2. There was no way that I could place spoonfuls of mixture into the muffin cases (the mixture seemed crumbly) so I used my hands and pressed the mixture in.
3. I baked them for 13 minutes (remember, oven times vary).
I hope this helps because the muffin was delicious and other BSDers should enjoy them. I intend freezing some for emergency meals.
It’s Week 1 Day 5 for me today and I’m still on a steep learning curve