Preheat the oven to fan forced 160°C/180°C/350°F/Gas mark 4. Line a muffin tray (or use a silicone muffin tray).
Whisk together the eggs, coconut milk (for muffins), orange juice, zest, and vanilla extract in a large bowl.
Add almond meal, baking powder, spices, and currants until combined. Spoon into a lined muffin tray and set aside.
Mix the coconut flour, water, and remaining coconut milk in a separate bowl. Spoon into a piping bag, or small zip lock bag and pipe crosses onto the muffins.
Bake for 20 minutes, then rotate the tray and bake for another 15-20 minutes until golden brown and a skewer inserted comes out clean.
Serve hot with butter or your dairy-free favourite!
Ingredients
Directions
Preheat the oven to fan forced 160°C/180°C/350°F/Gas mark 4. Line a muffin tray (or use a silicone muffin tray).
Whisk together the eggs, coconut milk (for muffins), orange juice, zest, and vanilla extract in a large bowl.
Add almond meal, baking powder, spices, and currants until combined. Spoon into a lined muffin tray and set aside.
Mix the coconut flour, water, and remaining coconut milk in a separate bowl. Spoon into a piping bag, or small zip lock bag and pipe crosses onto the muffins.
Bake for 20 minutes, then rotate the tray and bake for another 15-20 minutes until golden brown and a skewer inserted comes out clean.
Serve hot with butter or your dairy-free favourite!