Monday, July 2, 2012

Blueberry Coconut Muffins

Have you tried coconut water yet? I was never a big coconut person, it was a take-it-or-leave-it flavor for me until one day Tom and I were walking around Costco and they were giving out samples of coconut water.

It was only a few days earlier I had overheard someone saying that coconut water was the new "big thing in exercising and diets" and the Costco sample lady, pretty much told me the same thing. That coconut water is great for you while you're exercising and coconut promotes healthy skin. I tried a sample of the Coco Vita brand and I didn't think it was all that bad. A trip to the grocery store informed me that Sobe Water offers coconut water in plain, mango mandarin and pomegranate nectarine. It said it was only 80 calories per bottle so I picked a few up. They're pretty tasty and provide a nice alternative to drinking plain water or adding in a Crystal Light packet.

If you haven't noticed by previous posts, I pretty much prefer to make muffins as my breakfast for the week more than anything else so I am always on the hunt for muffin recipes. I found this one on Fake Ginger and figured since I enjoyed coconut water, I'd give these muffins with coconut in them a try.



Blueberry Coconut Muffins
Source: Fake Ginger
Yield: 12 muffins
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Ingredients:
    • 4 tbsp. unsalted butter, melted and cooled
    • 1 cup milk
    • 1 egg
    • 2 cups + 1 tbsp. all-purpose flour
    • 1/2 cup sugar
    • 1 tbsp. baking powder
    • 3/4 tsp. salt
    • 1 1/2 cups fresh blueberries
    • 1/2 cup flaked coconut, toasted
    • 1/4 cup flaked coconut

Directions:
1. Preheat the oven to 400. Spray a muffin tin with non-stick cooking spray.
2. Whisk the melted butter, milk and egg together.
3. In a large bowl, combine the flour, sugar, baking powder and salt. Pour the wet mixture into the dry mixture and stir until no flour lumps remain.
4. Toss the blueberries in the remaining 1 tbsp. of flour and fold gently into the batter. Add the toasted coconut and spoon into the muffin tins.
5. Bake for 12-15 minutes then top each muffin with a pinch of the un-toasted coconut. Return to the oven for 3-6 minutes or until a toothpick inserted in the center comes out clean.
6. Transfer to a wire rack to cool then into air-tight containers if not serving immediately. 




I'm always happy when a blueberry muffin doesn't turn purple from the blueberries bursting. The blueberry flavor comes through nicely, but I just didn't taste the coconut as much as I expected. If you're looking for a stronger coconut flavor, I'd increase the amount of toasted coconut going into the recipe by at least 1/4 cup.

1 comment:

  1. oh boy, do these muffins look good. I know what I am making 4th of July morning!!!

    ReplyDelete