- Preheat the oven to 325°F. Grease a jumbo 6-well
muffin pan or standard-size 12-well muffin pan. - Place the pecan meal, coconut flour, powdered
sweetener (if using powdered), baking powder, and salt
in a medium-sized bowl and mix well to combine. Add
the eggs, cashew milk, melted butter, liquid sweetener
(if using liquid), and maple extract, if using, and blend
well. - Pour the batter into the greased muffin pan,
filling each well about two-thirds full, and bake for 15
to 20 minutes if using a jumbo muffin pan or 12 to 15
minutes if using a regular-size muffin pan, until a
toothpick inserted in the center of a muffin comes out
clean. Allow to cool to room temperature before
removing from the pan. Serve with additional butter or
ghee. - Store extras in an airtight container in the
refrigerator for up to 3 days, or freeze for up to 1
month.
sharon
(sharon)
#1