ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."
Monday, May 28, 2012
Zucchini Coconut Muffins
I think I read somewhere that a new "flavor trend" is pairing coconut with ginger. Which sounds like heaven to me, and which pairing also comes packaged up in this what's-seeming-to-be-practically-perfect-in-every-way cakelet. And no, you don't have to order "coconut milk powder" from King Arthur just to mix it with milk for the glaze. You can just buy a can of actual coconut milk; it's even better, and with the leftover, make one of these. Here's to a summer full of fruity - and zucchini-y - recipes!
Zucchini Coconut Muffins (print recipe)
Makes 12 muffins
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/3 cup brown sugar
1/4 tsp coconut extract
1/2 tsp ground ginger
1 cup white whole wheat flour
1 cup all-purpose flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
2 cups (8 ounces) grated unpeeled zucchini (about 1 medium)
1/2 cup unsweetened shredded coconut
1 cup confectioners' sugar
2 T coconut milk powder, optional (I substituted coconut milk for the powder & milk)
2 T milk
1/4 cup toasted coconut
1. Preheat oven to 350. Lightly grease a 12-cup muffin pan.
2. For the batter, combine eggs, honey, oil, sugar, and coconut flavor until smooth. Add the dry ingredients and mix until well combined. Stir in the zucchini and coconut.
3. Scoop the batter into the wells of the pan, about 1/4 cup per muffin.
4. Bake for 24 to 30 minutes, or until a toothpick inserted comes out clean. Remove from oven; cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
5. For the glaze, sift together the dry ingredients; mix in the milk. Dunk the top of each muffin into the glaze and sprinkle with toasted coconut, if desired.
Recipe from King Arthur Flour
1 year ago: Caramel-Hazelnut Brownies
2 years ago: Chock-Full of Chocolate Chip Cookies
3 years ago: Magnolia's Famous Banana Pudding