Coconut Flour Persimmn Muffins Topped With Homemade Persimmon Cream Cheese

HAVENT TRIED

Category: Breakfast

Cuisine: American

Ready in 1 hour
by DoglegRanch

Ingredients

1/2 cup coconut flour sifted

1/2 teaspoon celtic sea salt celtic sea salt

1/2 teaspoon aluminum free baking soda aluminum free baking soda

6 eggs eggs

1/3 cup raw honey raw honey

1/3 cup coconut oil coconut oil

1 Tbs vanilla extract vanilla extract

1 cup persimmons cut into small dices

Ingredients cream cheese topping

1 cup homemade cream cheese you can sub store

bought cream cheese

3/4 cup pureed persimmons pureed persimmons

1 1/2 tbls raw honey tbls raw honey

1 teaspoon cinnamon cinnamon

1/2 teaspoon nutmeg nutmeg


Directions

1. In a small bowl, combine coconut flour, salt and baking soda 2. In a large bowl, combine eggs, honey, coconut oil and vanilla and blendwell with a hand mixer 3. Mix dry ingredients into wet, blending with a hand mixer 4. Gently fold in persimmons 5. Place batter in paper lined muffin tins 6. Bake at 350? for 20-25 minutes 7. Cool 8. For the cream cheese topping... Combine all ingredients and add morehoney or spices to taste. Add a dollop of persimmon cream cheese topping onthe muffins and sprinkle with turbinado raw cane sugar. Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 94 Calories From Fat: 75 Total Fat: 8.6g Cholesterol: 105.8mg Sodium: 36mg Potassium: 47.6mg Carbohydrates: 1g Fiber: <1g Sugar: <1g Protein: 3.2g Web Page:http://spaininiowa.blogspot.com/2009/11/coconut-flour-persimmon-muffins.html

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