triple coconut muffins

8 Mar

When I get annoyed, cranky, and stressed out, I bake or cook then I feel so much better afterwards. I was having one of those days and in academia those days can be pretty often. Cooking and baking are instant gratification. Ideas and papers take a long time to come together while a muffin is done in an hour or less!  The more complex the idea I’m working with or the more stressed out I am, the more labor intensive cooking I do.

I’ve been planning on making these with friends but I couldn’t wait.  Sorry!  These muffins turned out amazing.  None of that cloyingly sweet fake coconut taste.  It’s light, fluffy, moist, and full of coconut flavor.  As already pointed out at Smitten Kitchen, this recipe is very versatile and can be modified in so many ways, one can add semi-sweet chocolate chips or even macadamia nuts.  I love it plain and simple since coconut is already rich.

Recipe with my mess

Batter.  Silicone spatulas are awesome, from baking to cooking, won’t scratch your cookware!  Very versatile and practical.

Before

After

Lightly golden brown.  Baked perfectly!

Coconut Muffins
Adapted and modified from Smitten Kitchen

1/2 cup virgin coconut oil melted
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup coconut milk
1/2 cup and 1 tbsp. sugar
1 large egg at room temperature
1 teaspoon vanilla extract
3/4 cup unsweetened shredded coconut

Preheat oven at 375 degrees.

Mix coconut oil, egg, vanilla, and coconut milk.  Make sure the coconut oil is cooled before you mix in the egg otherwise it will cook the egg.  To quickly turn an egg to room temperature just dunk it on warm tap water for a little bit.

Stir together flours, salt, baking powder, and shredded coconut.  Combine the wet and dry ingredients together.  Do not over mix.

Bake for 20 minutes until golden brown.  Mine took a little bit longer to bake so just keep checking.

Happy baking!

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