a character post: Erin Fullarton—Korrie's elf muffins
sweet elf-sized bites of healthy goodness
There’s really no occasion we can’t use as an excuse to make these gluten-free elf-size treats! Bake sales at school, holidays, parties, weekends, even-numbered days, odd-numbered days—I’m sure you can think of more. :)
Beware of other family members’ methods of frosting the muffins. When I leave it up to Zac and Korrie, I have to double up the frosting quantity because they use the upturn-and-dunk technique, which creates a nice, swirly mountain of buttercream on top of the muffin, and then they let the sprinkles avalanche down the sugary slopes. ;)
MUFFIN INGREDIENTS
3 eggs
2 tablespoons of butter, melted
2 tablespoons of coconut milk
3 tablespoons of honey
½ teaspoon of vanilla extract
½ teaspoon of cinnamon
¼ teaspoon of pink salt
¼ cup of coconut flour, sifted
½ teaspoon of baking powder
INSTRUCTIONS
Preheat oven to 350°F.
In a medium-size bowl, combine eggs, butter, coconut milk, honey, vanilla, and salt.
In a separate bowl, sift together coconut flour and baking powder.
Slowly add flour mixture to wet ingredients, stirring until smooth.
Spoon into muffin cups.
Bake for 10 minutes or until a toothpick comes out clean. Halfway through, turn the muffin tin around to ensure even cooking.
Remove from oven, remove muffins from tin, and cool on a rack.
FROSTING INGREDIENTS
1 stick of butter, softened
2 cups of confectioner’s sugar
a pinch of pink salt
2 teaspoons of vanilla extract
2 tablespoons of cream
natural food dyes and sprinkles
INSTRUCTIONS
Slowly mix all ingredients except dyes. Blend until smooth.
Divide into separate containers and add a few drops of dye to each. Blend.
Frost cooled muffins. Add sprinkles.