Submitted by: Isabel De Los Rios
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Servings: 6
These delicious little shortcakes are made in muffin cups.
2 c. strawberries
1/4 c. coconut flour
3 tbsp. butter
3 egg
3 tbsp. honey, raw
1/4 tsp. sea salt
1/4 tsp. vanilla extract
1/4 tsp. baking powder
Preheat oven to 400ºF. Grease 6 cups of a muffin pan or line with cupcake liners.
Mix together coconut flour, sea salt, and baking powder in a small bowl.
Combine butter, honey, and vanilla in a medium bowl. Use a hand mixer to blend together.
Add eggs one at a time, beating after each addition.
Add dry ingredients to wet ingredients and continue to mix until there are no lumps.
Divide batter among muffin cups and bake for 15 minutes, until a toothpick inserted in the center comes out clean.
When "muffins" are done, remove from oven. Let sit for a few minutes before removing from pan.
Serve topped with fresh strawberries and (optional) a little bit of whipped cream.
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