I’ve been reminded on more than one occasion of the fabulousness and versatility of coconut flour in the kitchen.

In fact, just recently I was asked about my knack for whipping up coconut flour muffins.

This got me thinking of how to revisit and revise the original scrumptious and savory little bites I created a few years ago.

With garden fresh herbs at my disposal, I leapt into yet another savory – with a hint of licorice sweet – miniature muffin masterpiece.

Lemon Tarragon Coconut Flour Muffins

3 pastured eggs, room temperature
2 Tbs. coconut oil, melted
1/2 c. coconut milk (or any non-dairy, unsweetened liquid)
1/4 c. + 2 Tbs. coconut flour
1/4 tsp. non aluminum baking powder
1/4 tsp. real sea salt
juice of 1 fresh lemon
1 Tbs. fresh tarragon, finely chopped

Preheat oven to 400 degrees.  Line a muffin tin with 6 paper liners.  Whisk together eggs, coconut oil, and coconut milk.  Sift in coconut flour and baking powder.  Add seasonings and stir again.  The batter will be very thick.  Spoon batter into the muffin liners, dividing equally. Bake for 10 minutes.  Rotate muffin tin. Bake an addition 5-10 minutes, until the edges of the muffins begin to brown. 

Sized just right for six somewhat – mini- muffins, or three larger muffs.

Slather with plenty of Kerrygold butter, of course!