Monday, March 3, 2014

Coconut & Vanilla Muffins

When I found this recipe for coconut and vanilla muffins (that just so happened to be topped with cinnamon-sugar, one of our very favorite combinations), I really wanted to try them.  Conveniently, the same week I found this recipe, I was already planning on making an Indian curry that called for canned coconut milk.  While the recipe called for the whole can, I just held back one cup and then waited for the weekend to make these muffins.

They were easy to whip up on Saturday morning with a standard combining of the dry and wet ingredients. And after they came out of the oven, they smelled divine. They tasted great, too, but what a warm, wonderful smell.  As with most baked goods, I think they're the best the first day (especially right out of the oven!) but we also enjoyed them the next day (especially after warmed in the microwave for 10ish seconds).
I might have to make it a tradition that whenever I use canned coconut milk in any recipe, I have to hold a cup of it back and make these muffins!

Coconut & Vanilla Muffins with Cinnamon-Sugar
Taken from: Mel's Kitchen Cafe
Makes 12 muffins

  • 2 large eggs
  • 1 cup canned coconut milk (light or regular -- I looked for the brand with the shortest ingredient list)
  • 2 teaspoons vanilla extract
  • 6 tablespoons coconut oil, melted
  • 1 1/4 cups white whole wheat flour (I substituted about 1/4 cup almond meal for the extra 1/4 cup flour)
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 scant cup granulated sugar
  • Cinnamon and sugar for dusting (I mixed about 1 teaspoon cinnamon to 1 tablespoon of granulated sugar)

  1. Preheat the oven to 350 degrees and lightly grease a 12-cup muffin tin with nonstick cooking spray (or you can line them with paper liners).
  2. In a large bowl, whisk together the eggs, milk, vanilla and coconut oil.
  3. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt and sugar. 
  4. Using a wooden spoon or rubber spatula, add the dry ingredients to the wet ingredients, stirring the batter together until just combined. Don't overmix or the muffins will be tough and dry. It only takes a few stirs to incorporate the batter well enough. The batter will be lumpy and that is ok.
  5. Divide the batter evenly among the prepared muffin tin. Sprinkle lightly with cinnamon and sugar.
  6. Bake for 16-20 minutes until a toothpick inserted into the center of a muffin comes out dry or with a few moist crumbs. Don't overbake.
  7. Serve warm or at room temperature.


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