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

 Summer is one of my four favorite seasons, and zucchini is one of the main reasons.  For me, there is no such thing as too much zucchini, and no such thing as too many zucchini recipes.  I didn't have one that pairs it with coconut yet (and you know I love me some coconut), so when my KAF catalog came with this recipe on page 22, no brainer.  Whip 'em up, feed 'em to house guests.  Don't even ask if they like them, because they'd be crazy not to.

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


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

Glaze:
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

1 comment:

Vlad said...

wrong link @foodgawker :(
But I managed to find these! They are goregous :)

Related Posts Plugin for WordPress, Blogger...