Golden Hour Cupcakes!
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Recipes From Sheila Inman AWE-Health Styles
| 1 1/2 Cups | Blanched Flour |
| 2 Tbsp | Coconut Flour |
| 1/2 | Baking Soda |
| 1/8 Tsp | Salt |
| 1 1/2 Tsp | Cinnamon |
| 1/2 Teaspoon | Ginger |
| 1/4 Teaspoon | Nut Meg |
| 2 or 3 | Pastured Eggs |
| 1/2 | Unsweetened Coconut Milk |
| 1/3 | Swerve |
| 2 Teaspoon | Vanilla |
| 2 Large | Grated Carrots |
| 1/4 Cup | Chopped Walnuts |
Hi, Angels Working On Earth Family,
Golden Hour Cups! Bake during the golden hour! That’s the trick! The recipe can be found on pg 96 of “The Plant Paradox Cook Book.”
Directions
- Preheat the oven to 350 F. Prepare a muffin tin with liners and set aside.
- Whisk together almond flour, coconut flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a small bowl, combine the eggs, oil coconut milk, Swerve, and vanilla.
- Whisk the wet ingredients into dry, then add the grated carrots and walnuts.
- Fold to combine
- Portion into muffin tins.
- Bake for 12 to 18 minutes, or until the toothpick comes out clean.
- Allow muffins to cool.
