Low Carb Muffins

Muffin, freshly brewed coffee ... and the morning is already 90% perfect. Do you know why I don't miss them when I'm on a ketogenic diet? Because I eat them with pleasure! An excellent option to diversify breakfast and a convenient snack option. And it is not unimportant that you can cook them from improvised means. Really, there are a million variations!
This recipe is perfect for those who have given up the use of dairy products.

Ingredients

• 1 cup coconut flour
• a pinch of salt
• 1 teaspoon baking powder
• a pinch of vanillin
• 5 eggs
• 1 cup coconut milk OR 1/2 cup 20% sour cream
• 4 tablespoons coconut oil (use Jarrow Formulas oil, both refined and unrefined) OR 100 g butter
• sweetener to taste
• muffin molds
• a handful of berries OR chopped almonds with orange peel

Directions

1. Preheat the oven to 180 ° C;
2. Combine all dry ingredients in a large bowl: flour, salt, baking powder, and vanillin;
3. Separately stir in the eggs, melted coconut oil (not hot, just runny), milk, and sweetener. Beat thoroughly with a mixer;
4. Stir the liquid mixture into the dry mixture and mix well. You can also use a mixer;
5. Lubricate paper molds with oil (brush, finger or spray as convenient)
6. At this point, add berries or any other filling if desired. The dough rises well, so fill the molds with the ready-made mixture only 3/4;
7. Place in the oven for 20-25 minutes. As usual, check the readiness with a toothpick: pierce a muffin with it - the finished toothpick should come out dry.