Saturday, April 1, 2017

LEMON COCONUT POPPY SEED MUFFINS

Modified from this recipe

Ingredients:

2/3 c. + 2 T. granulated sugar 
zest and juice of 1 large or 2 small lemons
2 c. all-purpose or pastry flour + more to prepare pan
2 t. baking powder
1/4 t. baking soda
1/4 t. salt

3/4 c. buttermilk
2 large eggs
2 t. coconut rum (or vanilla)
8 T. coconut oil + more to prepare pan
2 T. poppy seeds

2 T. large coconut chips

Glaze (optional):
1 c. confectioners sugar
1 T. coconut rum
1-2 T. lemon juice


Methodology:

Preheat oven to 400ºF.

Prepare a 12-mold muffin pan by oiling with coconut oil and then flouring, shaking remaining flour out of pan.  Set aside.

In a large bowl, rub the granulated sugar with the lemon zest until the sugar is lemon scented.  Whisk in the flour, baking powder, baking soda and salt.

In a medium bowl, whisk together the lemon juice, buttermilk, eggs, rum, coconut oil and poppy seeds.

Add the wet ingredients to the dry ingredients and fold together, stirring until just combined.  Divide batter between muffin cups.  Sprinkle each muffin with granulated sugar and a few shards of coconut chips.

Bake for 15 minutes or until the tops are golden, the coconut chips are toasted, and a skewer inserted into the center of a muffin comes out clean.

Let cool in the pan for a few minutes, then trace around each muffin with a knife and remove from the pan to cool on a wire rack.

Cool completely before glazing (optional step).

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