Gluten-Free Coconut Muffins

Fifty years ago, gluten intolerance (or celiac disease) was thought to be a rare condition. It was long considered to be a disease of childhood. Nowadays, it is a worldwide public health problem and it is one of the most common food intolerance disorders in Sweden.

My sister-in-law's daughter has CD. For her, following a gluten-free diet is a necessity. That is why I have collected some gluten free recipes which make it easier for me to invite her. It is nice to have something to offer her when she comes visiting for a coffee break.

Coconut is 100% free from gluten. In Sweden, there is (mainly) only one kind of coconut to be found: Finely grated, dried, unsweetened coconut flakes, which come in packages of usually 200 or 250 grams.

Light, soft, moist, and flour-less coconut muffins














INGREDIENTS:
* 150 grams butter (2/3 cup)
* a little less than 2 dl caster sugar (3/4 cup)
* 1 ½ tablespoon vanilla sugar
* 3 eggs
* 200 grams unsweetened dried, grated coconut flakes (1 cup or 7 ounces)
* approx. 25 muffin cups (base size not wider than 5 centimeters/2 inches)

METHOD:
1. Melt butter.
2. In a bowl, combine caster sugar and vanilla sugar.
3. Add the melted butter and stir until well blended.
4. Add the eggs, one at a time, beating vigorously after each addition.
5. Add the coconut flakes and stir till the mixture is even.
6. Heat oven to 180°C or 350°F.
7. Spoon batter into small muffin cups, filling each cup almost full.
8. Bake until light golden brown, about 12-15 minutes.

They will seem a bit gooey inside when you remove them from the oven. Be patient and let them cool all the way. Chill them in the fridge, if necessary.

Two more gluten-free sweet recipes:
4 Ingredients Flour-less Chocolate Cake
Forgotten Meringue