Miss Polly’s Almond Coconut Muffins

I made some Almond Coconut Muffins based on the ratio muffin and quick bread recipe..

My version has 6 oz of whole wheat pastry flour
2 oz coconut flour
2 3/8 oz. hemp hearts
4 oz brown sugar
2 teaspoons organic gluten-free almond extract
About 1/4 cup organic shredded coconut
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Also added was 1 teaspoon salt
2 teaspoons Argo baking powder
8 ounces of flax milk, but by all means use soy milk, or almond milk if you want or regular milk, whatever your dietary preferences are.
2 vegan eggs or 2 regular eggs
1 stick of margarine, melted

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Simply mix all of the dry ingredients first until fully incorporated and blend in the wet ingredients, making sure the butter is well blended into the flour leavening mixture.

I baked them for about 20 minutes at 350 degrees.

This made 8 muffins portioned out with 1/2 cup stainless steel ice cream scoop.

And then I also made for rosette muffins in my silicone Rose mold.

I hope you enjoy them!