These tasty little muffins are easy to make and go great with a fresh cup of coffee. And because they are so tiny, they are a perfect little mid-day sweet treat.
For the muffins you will need:
- 2 eggs
- ¾ c. milk
- ⅓ c coconut oil, melted
- 2¼ c flour
- ¾ c. sugar
- 3 t. baking powder
- 1 t. salt
- raspberry preserves
For the glaze you will need:
- ¾ c powdered sugar
- 1 ½ T milk
- ¼ t almond extract
- ¼ t vanilla extract
Preheat oven to 400°. Beat the eggs and milk, then stir in coconut oil. If coconut oil begins to harden, just set your mixing bowl in a larger bowl of hot water for a few minutes until coconut oil liquefies again. Add remaining ingredients and mix until flour is just moistened. Your batter should be slightly lumpy. I don’t even break out the blender for this; I just stir it for a few moments with a spatula.
Spoon batter into greased mini-muffin cups so that each cup is just under half-full.
Spoon a tiny dollop of raspberry preserves into the center of each cup. I use a baby spoon for this, it is the perfect size.
Cover raspberry dollop with batter, so that each cup is roughly three-quarters full.
Bake 20-22 minutes, or until golden brown.
Remove from muffin pan and let cool.
While muffins are cooling, mix all glaze ingredients in a small bowl.
Drizzle with glaze and enjoy!
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