Monday, November 14, 2011

Coconut Coffee Muffins

These muffins offer a hit of caffeine and the light crunch of toasted coconut.  Plus they're round and cute.

The Ingredients:
2 1/2 c flour
1/2 c sugar
1 T arrowroot
1 T baking powder
3/4 t salt
3/4 c coconut milk (canned, not low fat)
3/4 c brewed coffee
1/3 c almond milk
1 T vanilla
2 t instant coffee granules
3/4 t coconut extract (optional, for stronger coconut flavor)
1 1/4 c shredded, unsweetened coconut, toasted until golden-brown

The Process:
  1. Preheat oven to 400.
  2. In a large mixing bowl, combine flour, sugar, arrowroot, baking powder, and salt.
  3. In a separate bowl, whisk together coconut milk, coffee, almond milk, extracts, and instant coffee.
  4. Combine wet and dry ingredients, then fold in toasted coconut.
  5. Pour into lightly-oiled muffin tins, and bake about 17-20 minutes or until cooked through.
  6. Remove from pan and cool on a baking rack.

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