Dillisk & Turmeric Muffins

INGREDIENTS (Yields 8 Muffins)

6 eggs.

1/2 cup coconut milk (carton).

1/3 cup maple syrup or honey.

1 tsp vanilla paste.

3/4 cup coconut flour.

1/2 tsp baking soda.

2 tsp turmeric.

1 tsp ginger powder.

1tsp seaweed seasoning.

1/2 cup chopped dillisk.

METHOD

Preheat the oven to 180 degrees.

Combine all wet ingredients in a large bowl.

Combine remaining ingredients in another bowl.

Stir dry ingredients into wet ingredients and mix well.

Pour batter into lined muffin tin and bake for 25 minutes.

Transfer to a wire rack and leave until cool.

These muffins can be stored in the fridge in an airtight container for 1 week or can be frozen for up to one month.

Written by Margaret Lee