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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