Recipe: Paleo Jam Filled Muffins

These muffins aren't pretty. In fact, I was taking photos of them thinking I should photoshop these lighter or something - and then I realised... NOPE. 

There's no photoshopping of food going on around here.

No weird photography techniques.

No lacquer or inedible food decorations.

Just food, as it looks out of my oven. 

No fuss, no fancies. 

Just really delicious food. 

Because I don't want you to see a photoshopped recipe, make it yourself and then think WHAT THE HECK HAVE I CREATED?!?! When it actually looks the way it should. 

That's like going on eHarmony, falling in love with a beautiful green-eyed supermodel and then finding out she's actually a gerbil.... like, an actual fuzzy creature. Not cool. (actually, that would be pretty cool if a gerbil could use a computer... but you get my jam)

But I promise you, these muffins aren't actually gerbils.. or supermodels - but they are really, ridiculously delicious.

They'll be a darker brown on the outside and kind of ugly - but it will be love at first bite.

So let me share my ugly but OH SO DELICIOUS muffins with you! >> 

Paleo Jam Filled Muffins Recipe

makes 10 muffins that are gluten free, grain free,

paleo, refined sugar free, healthy, nut free, dairy free 

4 tbsp (60g) coconut oil, melted (you can also use butter if you prefer!)

4 eggs

1/4 cup (60g) unsweetened applesauce

1/3 cup (100g) honey 

60g (8 tbsp) coconut flour 

1 tsp baking soda

Pinch of salt 

10 tbsp jam (I used a natural cherry jam - but you can use whatever jam you like - or stewed fruits/fruit compote)

• Preheat your oven to 180C/355F. 
• Grease a muffin tray and set aside (I also add little strips of paper to the bottom of my muffin tins to make the muffins easier to get out - simply cut small strips of baking paper, cutting enough so that the strip covers the bottom and sides of the tin, giving you little "handles" to pull the muffin up with). 
• In a mixing bowl, mix your melted coconut oil with your eggs, applesauce and honey/ 
• Add your coconut flour, baking soda and salt and mix until combined. 
• Spoon two tablespoons of your mixture into each of your 10 muffin holes, creating a well in the centre for your jam.
• Add a tablespoon of your jam to each of your muffins and then cover the tops with more muffin mixture. 
• Once all of your muffin mixture is used up, bake your muffins for 20-25 minutes or until cooked through. I usually cover the muffins with foil (or place foil onto the oven shelf above where my muffins are) so they don't brown too much or burn. 
• Once your muffins are cooked through, take them out of the oven and allow them to cool before removing them from the tins.

But tell me, 

What's more important to you; good looking food or great tasting food?

What's your favourite ugly but delicious food?

I'd usually say both - but when it comes to these muffins, I don't care how ugly they are!

    

   

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