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Chamomile Isn't Just for Tea: Bake Cupcakes Instead!

by ARIEL MOGHADDAM |

Nearly everyone has heard of chamomile tea, the soothing herbal remedy used to help us cope with stressful times or to help us prepare for sleep. The pleasant flavor isn't just reserved for the tea cup however, there are many unique and wonderful ways you can use this plant.

A unique way to change it up is to try your chamomile in a completely novel way, such as this delicious recipe for chamomile cupcakes. When you bite into these warm and delicious chamomile cupcakes, you'll not only get a pleasant treat, but the relaxing effects of the chamomile will be on their way. It's a great way to balance the health benefits of chamomile, without having to drink yet another cup of tea.

Ingredients:

  • ½ cup coconut flour
  • 2 tbs chamomile (flowers, chopped, optional)
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ½ cup unsalted butter
  • 4 tbs coconut milk
  • 3 tsp chamomile powder
  • 2 tsp vanilla extract
  • 2/3 cup coconut palm sugar
  • 6 large eggs

Instructions:

Preheat your oven to 350F. Prep your muffin tins by either lining them with paper liners, or greasing them with oil.

Combine your dry ingredients in a medium bowl, except for the chamomile powder, and set aside. In a small sauce pan, heat the coconut milk, butter and chamomile powder in a small saucepan, stirring until the butter has melted. If you are adding the flowers as well as the extract, this is the time to add them.

Strain the mixture into a large bowl, and then beat the sugar and eggs into the mixture. It's important to strain it to remove the flowers if you chose to add them, but may not be necessary if you didn't. Use your own judgment here.

Add the dry ingredients into the wet ingredients, and blend until smooth. Let the mixture sit for 15 minutes, as the coconut flour can take a while to absorb the moisture from the rest of the batter. The batter may look thin before it stands, but you don't need to add more flour. It just needs a little time to do its work.

Pour the batter into the cupcake pan, making sure there is an even amount of liquid in each cup, and then bake for 18-20 minutes or until a toothpick in the center of the cupcakes come out clean. Remove from the oven and allow to cool for 5-10 minutes before frosting, or simply enjoying them.

These cupcakes are delicious as is, or can be frosted with whipped coconut cream or a drizzle of honey for a perfect, relaxing treat.

If you are a vegan, this recipe can easily be adjusted to your dietary needs by replacing the butter with coconut oil, and choosing whipped coconut cream instead of honey for a frosting. These are wonderful cupcakes, and have both a rich herbal flavor that mixes well with the coconut.

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