Someone recently sent me a message asking why I used so many eggs in my muffins. To me, the more protein and nutrients I can give myself and my family, the better. And, I am fortunate to have a great source for getting some nutrient-dense pasture-raised eggs.
Look how pretty they are. I love the blue ones in particular…
You can really tell the difference in the quality of an egg by the color of the yolk. The darker and richer the color, the better. This is the yolk from the duck egg. It has a similar color to the chicken eggs I get, just a little bigger.
So because it’s cooler out and many chickens are slowing down their egg production, I was offered duck eggs. Apparently duck eggs are even more nutritious, so I couldn’t wait to add them to my muffins! I made a double batch with my 10 precious eggs. As I was mixing everything together I was wondering how different they would taste. Well, they did taste really different and I’ll tell you why. My face is actually sweating as I’m typing this right now. So when you use duck eggs, your baked goods will taste the same…but when you use 1/4 cup of pepper, instead of 1/4 cup of poppy seeds, well, that certainly mixes things up. Ugh, I’m so mad right now! I am stubborn and I hate to waste food, especially good quality ingredients so I ate a duck-egg peppercorn muffin – hence my sweaty face. And now I have a stomach ache to go with it. Grrr. Thankfully, the second batch…the batch without pepper…turned out MUCH better.
These muffins – sans the pepper – are my new favorite. They are such a great change… buttery and delicious! I hope you like our new muffins and be sure to always check your labels, especially when it comes to poppyseeds and pepper.
Dont even think about it, George…
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp celtic sea salt
- 5 organic eggs
- 1 tbsp vanilla extract
- 1/4 cup butter
- 2 tbsp canned full fat coconut milk
- 2 tbsp poppyseeds
- If you want to make yours lemon poppyseeds then add...
- 2 lemons juices
- Preheat oven to 350F.
- Next, in a small bowl mix together the dry ingredients (coconut flour, salt, baking soda, coconut palm sugar) and set aside.
- Then in a medium bowl mix the wet ingredients sans the butter (eggs, coconut milk, vanilla, lemon if you use it).
- Now add the dry mixture to the wet and stir until smooth.
- Pour melted butter into bowl with the rest of the ingredients and blend everything well.
- Place cupcake holders in cupcake holders or greased pan and fill about 2/3 of the way full.
- Cook on 350 for 20-25 minutes. Allow to cool for at least 20 minutes and enjoy!