Four inches of rain overnight, and rain predicted for every day next week. Maybe we’ll catch up and leave this drought behind.
Fall color starting to show on this Ruby Slipper hydrangea. In a couple of weeks, the leaves will turn from green to dark red.
Epic fail. They don’t look unappetizing. And they taste good. But something’s wrong with the texture of these blueberry muffins.
As usual, I used ingredients from several different recipes–including the two muffins I blogged about previously.
Here are the ingredients:
- 1 1/2 cups almond flour
- 1 cup coconut flour
- 1/2 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut sugar
- 4 TBSP melted butter
- 3 eggs
- 1 1/2 cups coconut milk (from the dairy case, not canned)
- Zest and juice of 1 lemon
- 1 tsp lemon extract
- 1 cup blueberries
Mix wet ingredients with dry ingredients until incorporated. I hadn’t planned to use so much coconut milk, but the dough seemed too thick, so I kept adding, a quarter cup at a time.
Add the blueberries last, then spoon into a 12 cup muffin tin. I’ve used parchment paper muffin cups to prevent sticking, but these fell out of the papers when I took them out of the oven.
Bake at 350 for about 30 minutes.
The flavor was spot on. Lemony with pops of luscious blueberries. But the muffin turned out the way it looked. Dry and grainy, and sort of unpleasant on the tongue.
This recipe also made about twice as much dough as needed for 12 muffins. I spooned the rest in a thin layer into a loaf pan. The loaf’s texture was a tad better, but not by much.
Less of the flours? Omit the baking soda? Another egg?