My code name on Food52 is Blissfulbaker, and one year ago I developed a health condition that required I not only give up gluten, but all grains. Yeeks! Yes, there was a grieving period, but 1 year later I've become a bit of an expert on alternative flours, and coconut flour has become a favorite. It's both nutritious and absorbant - a little goes a long way. This means that 1/2 cup of coconut flour to 6 eggs in this recipe isn't a typo. The bonus is you get some protein along with your sweet treat! As for flavor, rhubarb, lemon and ginger should be called the 3 goddesses, they work so well togther. This has become my new favorite spring muffin. —Blissful Baker
If your eggs aren’t already at room temperature, here’s a baking tip: put your eggs in a bowl of warm water, and let them warm up while you prepare your other ingredients. (Room temperature eggs make for lighter textured baked goods.)
In a small bowl, whisk together the coconut flour, baking soda, salt and lemon zest.
In a large bowl, whisk together the eggs, vanilla, ginger and lemon juice.
Melt the ghee or coconut oil in a small pan. Add the honey, stirring to blend. (This will liquefy the honey while cooling the ghee a little bit.) Now, add both to the wet ingredients and blend with a whisk.
Add the dry ingredients to the wet ingredients and whisk until smooth.
Stir in the rhubarb until evenly distributed throughout the batter.
Line muffin pan with 12 liners, and fill each cup with batter.
Bake 24-28 minutes, until a toothpick inserted in the center comes out clean.
Put the muffin pan on a cooling rack, and let the muffins cool in the pan for 5 minutes before removing them to the rack to finish cooling.
Note: I buy local, pastured eggs, and they often vary in size. This recipe calls for 6 large eggs. Together, they should weigh between 12-13 ounces, so I weigh my eggs to see how many I need. Sometimes I’ll use 5 jumbos, and other times I’ll use 7 medium ones.