Lime Meringue Muffin Recipe: Gluten Free
I have to admit something to you: I don’t really bake a lot of muffins. Though, I sure do eat a lot of them! I have 2 favorite types of muffins: Blueberry and Pumpkin spice. So, I wanted to spread the range of my palette and come up something a little bit different. I was looking at what I had in my pantry, and then lo and behold…LIMES! Yes, I tend to have a lot of limes available in my kitchen, but mostly because I love margaritas. Don’t judge me. There’s nothing that makes cooking/baking in the kitchen more fun than having a cold cocktail in hand. I was given some great Gluten Free products from Bob’s Red Mill to try to create a couple of spectacular recipes, and this one that I came up with. I hope you enjoy!
Be sure to Give Bob’s Red Mill products some love on their Social Media Sites!
Makes 6 Mini-Sized Muffins (Double ingredient amounts for 6 regular sized muffins or quadruple for 12 muffins. Increase baking time to about 20 - 25 minutes)
Start with ingredients at room temperature:
3 large eggs room temperature
2 tablespoons melted coconut oil (OR light olive oil or melted butter)
1 tablespoon of Lime Juice
1 teaspoon grated lime rind
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup Bob's Red Mill coconut flour
1 tablespoon Bob's Red Mill almond meal or hazelnut flour
1/4 teaspoon Featherweight baking powder
Preheat oven to 400° F / 204° CThoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.Melt coconut oil if it is not liquefied. Make sure the other ingredients are at room temperature. Mix the first five ingredients together. Add the coconut flour, almond or hazelnut flour, baking powder, and whisk together until smooth.Bake at 400° F / 204° C for 15 minutes (see note) or until a toothpick inserted in a muffin comes out clean. Pop muffins onto a wire rack to cool, then store in a container and refrigerate. Flavor is best one or two days after baking.