And what better to celebrate than a classic Blueberry Muffin with some healthy coconut. I am so happy to cross this huge allergen off our list and move forward with tackling others
PrintBlueberry Muffins made withCoconut Flour. Blueberry Muffins Made with Almond Flour. Today, I have four blueberry muffins for you to visually feast on
Top with shredded coconut. So if you are in a rush, go with the store-bought lemon curd. It’s Jaren from Diary of a Recipe Collector back to share another recipe with you
yield 16-18 muffins- 2 stick unsalted butter softened- 1 cup sugar- 4 eggs- 1+1/2 cup self rising flour- 1+ 1/2 cup unsweetened shredded coconut- 1/2 tsp pandan paste Preparation. Preheat oven on 350 degree Fbeat butter and sugar until fluffyadd egg one at a timeadd flour,coconut and pandan paste,just beat until all ingredients combinescoop in to muffin's cup,make about 18 -20 muffinsready to bake into the oven about 25 minutes or until insert tootpick come cleanAdd captionE N J O Y ,,,, 16-18 muffins. 1/2 cup unsweetened shredded coconut. 18 -20 muffins
Anyway, I thought I'd try cutting a few calories and instead of making a DESSERT that is probably laden with lots of YUMMY frosting, I'd try the breakfast route instead
Mix the coconut milk, oil, and egg in a large bowl with a wire whisk. I’m not a big fan of chocolate, but I had a half cup of cocoa taking up space in the cupboard, so I looked around to see if anyone ever made a cocoa muffin, because I wanted something lower on the scale of desserts—not too sweet and with a substantial texture somewhere between cake and bread
I've been dying to test out baking withcoconut oil so I finally decided to replace the vegetable oil in this lovely looking recipe for Banana Chocolate Chip Muffins
It’s pumpkin season and I intend to make the most out of it… starting with these flourless pumpkin coconutmuffins (queijadinhas de abóbora com coco) which are naturally gluten-free, easy and quick to make, yet so yummy
Then I baked these scrumptious muffins, which were surprisingly low in WW points (good thing I didn't include the chocolate chips), and to spread on the muffins, a slightly sweet and tangy orange curdwith a hint of vanilla from the vanilla sugar I used
I love using coconut oil in place of butter or vegetable oil, not only is it better and healthier for you but it gives the baked goods an extra special flavor that you wouldn't get with butter or vegetable oil
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