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1
Preheat oven to 325 degrees
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2
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.)
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3
In a small bowl, whisk together the coconut flour, baking soda, salt and lemon zest.
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4
In a large bowl, whisk together the eggs, vanilla, ginger and lemon juice.
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5
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.
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6
Add the dry ingredients to the wet ingredients and whisk until smooth.
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7
Stir in the rhubarb until evenly distributed throughout the batter.
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8
Line muffin pan with 12 liners, and fill each cup with batter.
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9
Bake 24-28 minutes, until a toothpick inserted in the center comes out clean.
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10
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.
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11
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.
