Well, why in the seven hells not? Ah well, leaves more for the rest of us.
Guys, I'm more than kind of rusty. It's been years since I've updated this thing on a regular basis. My shame and my passion are one and the same. I think I've found a way around it though, I promise, baby. I mean it. This time will be different, I swear.
Moving right along. My go-to blog for inspiration these days is Smitten Kitchen She is a passionate lady about all the right things: Food. Her blog touches on all kinds of foods, she's prolific, and she has a cook book coming out! I like to play around with what I can make vegan. Yes, yes I've done this before, and I still make that damn cake. Where ever there are fresh raspberries, from CT to CA, I've made it. So when I saw this recipe, I thought: let's see what we can do with these babies.
I confess, I stuck close to the original recipe on this go- but my head is buzzing with the promise of all kinds of variations. For once in my life, I went the straightforward and pure route. It hurt.
I hope you appreciate it:
All Kinds of Coconut in this Muffin
1 & 1/4 cup AP flour (I was lazy, you can sub for 3/4 AP & 1/2 whole wheat)
1 Tblsp Baking Powder
1/2 tsp Salt
1/2 cup Virgin Coconut Oil (it needs to be virgin, this is the backbone of your flavor)
1/3 cup Sugar
1 cup Soy Yogurt (she calls for greek, I used Wildwood to no ill effect)
2-4 Tblsp Coconut Milk
1 tsp Vanilla extract
3/4 cup Coconut Shreds (She uses sweetened, I only had unsweetened so I added 1/4 cup sugar to the shreds)
Combine the flour, baking powder, and salt in a separate bowl and stir to combine. In a large bowl, combine the sugar, coconut shreds, soy yogurt, and (I'm going to say it again) virgin coconut oil. Now, I typically melt the coconut oil before I use it, but I didn't here. You know why? Because I'm baking muffins when it's 90 degrees out, that's why. At these temperatures, the coconut oil is semi-solid, and it works out just fine. Stir all this mess together, and add your vanilla and coconut milk to the mix. This is going to be a thick batter at the end of it all, so if you use 4 tablespoons of coconut milk and you're still thinking it's too thick, just wait a sec.
Add the dry mix in batches to the wet, and stir gently to just combine. If you feel like it's too thick, and a tablespoon at a time of coconut milk- but again, we're going for a thick batter.
Scoop your batter into a lined muffin tin, and sprinkle some more coconut on the top:
Bake at 375° for 15-20 minutes. Once they are done, pop them on the sides so you don't get any soggy bottoms:
No one likes soggy bottoms. You obviously don't need to over-zealously Pam the hell out of your muffin tin like I did, either.
And here you are: moist, substantial, coconut-y goodness- that you probs don't even have to share thanks to all the weird coconut haters:
I mean, more for me!
Should I pimp my Etsy on each post? I feel like kind of a cad. That's never stopped me before, so why don't you take a look at Hungryface!
4 comments:
Coconut is my favourite thing - I would definitely take any leftover muffins! I don't know how anyone could not love coconut.
I really want to try these!! Although I think the thing you need to stress about the coconut oil is that it needs to be unrefined? I don't know if virgin vs. not makes a difference, but I once accidentally bought refined coconut oil and it had no scent vs. the unrefined oil which makes baked goods smell like delicious coconuts :)
Well I am most definitely a coconut fan so I would love to test these out. They have such an amazing toasted color!
❀ It's Carmen
Coconut makes me weak in the best possible way. I will absoLOOTley have to make these muffins and eat them all, partly because they will be delicious and partly because my husband doesn't care for coconut. Heresy, I say!
Alexa, I don't know much of anything about coconut oil so that will actually be very helpful when I get to the grocery store.
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