1 1/2 cups freshly ground whole wheat flour
1 cup sweetened shredded coconut, toasted
1/2 cup honey
1/3 cup chopped toasted almonds (optional)
1 1/2 teaspoons baking powder
3/4 teaspoon orange peel (zest)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup canned unsweetened coconut milk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted
3/4 cup of crushed can pineapple, drained, blotted with paper towel
1 teaspoon vanilla extract
Preheat oven to 400°F. Butter twelve 1/3-cup muffin cups (I use the Pampered Chef stone muffin baker). Combine flour, toasted coconut, sugar, almonds, baking powder, orange peel, baking soda and salt in large bowl. Whisk coconut milk, eggs, butter and vanilla extract in medium bowl to blend. Add egg mixture to flour mixture and stir until combined.
Divide batter among prepared muffin cups. Bake until tester inserted into center comes out clean, about 15 minutes. Turn out onto rack and cool slightly. (Can be prepared 1 week ahead. Cool completely. Enclose muffins in resealable plastic bags and freeze. Thaw before serving.)
1 teaspoon vanilla extract
Preheat oven to 400°F. Butter twelve 1/3-cup muffin cups (I use the Pampered Chef stone muffin baker). Combine flour, toasted coconut, sugar, almonds, baking powder, orange peel, baking soda and salt in large bowl. Whisk coconut milk, eggs, butter and vanilla extract in medium bowl to blend. Add egg mixture to flour mixture and stir until combined.
Divide batter among prepared muffin cups. Bake until tester inserted into center comes out clean, about 15 minutes. Turn out onto rack and cool slightly. (Can be prepared 1 week ahead. Cool completely. Enclose muffins in resealable plastic bags and freeze. Thaw before serving.)
adapted from: Bon Appétit
November 1999, by Joan Nugent, Sante Fe, New Mexico
November 1999, by Joan Nugent, Sante Fe, New Mexico
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