Bet you guys thought all the good stuff was gone since I went off the deep end, huh? Well, don’t you worry your pretty little heads over me and my subsistence on nothing but chicken, fish, and sweet potatoes. I think the lack of variety in my diet is making me want to cook elaborate (and sweet!! and chocolate!!) meals for everyone else around me. As soon as Ross gets home for good at the end of the month…it’s on. I guess I’m just trying to make everyone around me fatter so I look thinner…?
This weekend I drove up to Boulder to meet my sister–she’s midway through a cross country road trip and our cousins let us all come crash at their place. Like the good Paleo sister I am, I wanted to make sure she had some delicious Paleo treats to take with her for a few days. And a good breakfast is a fundamental part of your day, road tripping or not. Thus, the Doughnut Muffin was born…
This muffin reminds me a lot of the classic yellow cake doughnuts with just a hint of spice from the cinnamon and nutmeg. I frosted them with a richer, vanilla flavored frosting, but they’re phenomenal plain or with some almond butter!
1/2 c Butter or Palm Shortening
1/2 c Honey
1/3 c Palm Sugar
1 t Baking Soda
1/2 t Ground Nutmeg
1 t Cinnamon
3/4 t Salt
1 t Vanilla
1 c Coconut Milk
1/2 c + 1 T Coconut Flour
**Creamy Vanilla Frosting**
1 c Palm Shortening
1 T Honey
3 T Coconut Milk
1 T Palm Sugar
1 t Vanilla
Cream the butter with the honey and palm sugar. Add the eggs, one by one, beating well.
Whisk together all dry ingredients. Alternately, add some of the dry mixture and some of the coconut milk, blending well until everything is combined. Finally, add the vanilla.
Spoon batter into paper liners or greased muffin cups.
Bake at 325 degrees for 30 minutes.
For the frosting, beat the palm shortening, honey, palm sugar. coconut milk, and vanilla until smooth.
Frost muffins when cooled to room temperature.