I made these this morning and (almost) followed the recipe as given. I chose vegetable oil over butter because it was less trouble. The only change I made was to add a 1/2 tsp. almond extract in addition to the vanilla and to make a half batch instead of a whole one (I just cut everything in half so no real change there). I sifted the coconut flour and I didn't pack the measuring cup. I made 6 small muffins (which is one more muffin than a half batch should yield, but I wanted smaller portions). My batter was very different than what others describe. It was quite thin - similar to pancake batter. While the muffins didn't rise much, they came out very well with a tender crumb and were appropriately moist. Mine weren't greasy on the bottom (maybe because of the oil?). They didn't stick at all, but I used silicone muffin cups that I sprayed with cooking spray and put in a metal muffin tin. The muffins got gently brown around the edges and released very easily from the cups. This is, hands down, the best coconut flour recipe of any sort I've ever tried. Thank you.

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