Coconut Muffins
I’ve really gotten into the swing of lazy, summer days. Scarlett and I spend most mornings doodling around the house before we set out for our day’s adventure. Without the pressure of a schedule, we’ve taken to baking. Before we ventured to a friend’s house for a day of sprinkler fun in the backyard, we decided that some coconut muffins from my Rodale cook book would be a nice treat for our afternoon snack. Scarlett has gotten so proficient at cooking/baking, she practically organizes the kitchen for me. On this day, she had all the measuring cups, mixer and ingredients (not sure why she pulled the breastfeeding tea from the pantry because it hasn’t seen the light of day for years, but, needless to say, I didn’t use it.).
Ingredients
- 1 3/4 cups whole wheat pastry flour (I subbed in whole grain pastry flour and it yielded nubbier muffins)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 c honey
- 1/3 cup butter, room temperature
- 1/4 cup sour cream (I used plain yogurt)
- 3/4 cup milk
- 3 large egg whites
- 1/2 teaspoon almond extract
- 3 cups flake coconut
Method
Preheat oven to 350
Whisk flour, baking soda, baking powder and salt together
In a separate bowl, combine butter, honey and sour cream.
Use a hand mixer on low to blend until smooth
Pour flour mix and milk into wet ingredients and blend on low for two minutes.
Add egg whites as well as extract and beat for another two minutes.
Fold in coconut
Pour into cupcake papers or greased muffin tin and bake for 20 to 25 minutes or until a toothpick placed in the center is removed clean.
Cool for five minutes in pan and then transfer to a cooling rack.
Scarlett couldn’t wait to break them open. She ate two before we left the house, and then offered her seasoned baking advice: “You know, Mommy. These would be so good if we put chocolate chips in.” She’s right. Looks like we have our next lazy morning project.
You might also like
Meal Plan April 18, 2016
I have a confession to make and I’m hoping you’ll understand. I’m not going to be using the meal plan this week. #gasp Well, I might by the end of
Speedy Roast Chicken
It was our last day in the holiday cottage, which meant supper needed to include all perishables left in our fridge (I hate waste!) The plan was to do a
Grilled Pork Chops with Apple and Goat Cheese
I’m not sure how this summer is going to roll. Normally, I cook every season other than summer. Summer is when Dan is in charge. He fires the grill and
Hey, thanks for stopping by!
We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
5 Comments
Lesa
July 27, 19:30I am SO making these!!
Laura
July 28, 02:22You SO should. You'll like!
Minda Uy Chua
November 23, 19:29The first I saw it. Will definitely try it. I am into healthy food. Thank you.
Susan
September 08, 10:13Hi there,
These muffins look so yummy!!! I’d like to try these for my kids lunch snacks but our school has a nut-free policy. Is there any way to omit the almond extract without compromising the recipe?
Thank you!
German Girl
October 31, 11:31How many muffins does this recipe make?
Thank you