Wednesday, January 12, 2011

Carrot-coconut muffins

I've been trying to develop healthier muffin recipes. We like to have muffins or granola to grab during the week for a quick breakfast or a mid-morning snack at work. I just bought my first jar of coconut oil to try as a cooking oil. I thought that incorporating the coconut oil into a muffin would be a good first way to use it. The muffins turned out really moist and tasty. I also had some carrot juice on hand, so instead of using a cup of buttermilk, I used half a cup of each. It gave the muffins a nice orange color and even more carrot flavor. If you don't want to use carrot juice, you can use 1 cup of buttermilk. This recipe will make one dozen muffins.

Carrot-coconut muffins
2 cups white whole wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
2 large eggs
1/2 cup carrot juice
1/2 cup buttermilk
4 tablespoons coconut oil
1 teaspoon pure vanilla extract
3/4 cup unbleached granulated cane sugar
1-1/2 cups shredded carrots
1/2 cup unsweetened shredded coconut, plus more for sprinkling
1/3 cup sliced almonds
1/3 cup golden raisins

Preheat the oven to 375 degrees. Spray a muffin pan or place muffin liners into the cups.

In a medium bowl, whisk together all the dry ingredients (flour through ginger).

In a large bowl, whisk the coconut oil until it becomes smooth/liquid. Add the eggs, carrot juice, buttermilk, vanilla, and sugar to the bowl. It's easiest of you can use room temperature eggs, carrot juice, and buttermilk to try to keep the coconut oil from solidifying. Whisk together until the sugar dissolves and everything is well blended. Pour the dry ingredients into the wet and stir with a wooden spoon. Fold in the carrots, coconut, almonds, and raisins and stir until just combined.

Spoon the batter evenly into the muffin pan. Top each muffin with a sprinkling of shredded coconut. Bake until the muffins are golden and an inserted toothpick comes out cleanly, about 18-20 minutes. Cool on a wire rack and store in an airtight container.


What was I cooking one year ago?: butternut squash Moroccan stew (I so need to make this again!) and Thai sweet pumpkin (a little behind again).

4 comments:

  1. I love this delicious combination in a muffin! And coconut oil adds such nice flavor - good idea to use the carrot juice too.

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  2. Looks good! I always have unsweetened shredded coconut around because I use it in Indian food, so its great to find more uses for it

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  3. what a lovely recipe ive got mine in the oven right now and it smells divine!

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    1. Thanks, Betty! I hope you enjoy!

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