Friday, February 21, 2014

Ginger Coconut Peanut Muffins

Coconut Peanut Muffins

The inspiration for these muffins was the thai inspired vegetable dish I did in a previous post. I thought if coconuts, and peanuts and ginger can go great together in a savory sauce why not in a sweet concoction. This is great with some jam or butter.



 
Type:            muffin        
Time:            1  hour
Serves:         Makes 12 
Skill:              Medium
Suitable:       Vegetarian (eggless)
Allergy          Contains peanuts

 
 
 
 
Ingredients
 
Dry ingredients
2 c               flour
1 c               brown sugar
2 tb              baking powder
1 tsp            baking soda
1 tsp            corn starch
½ tsp           ginger powder or 1tsp fresh grated ginger
½ tsp           cinnamon
1 tsp            salt

 
Wet ingredients 
1½ c            water
5tb               coconut milk powder
3 tb              peanut butter
2 tb              vinegar or lemon juice
¼ c              oil or melted butter

 
Procedure 
  1. Mix all dry ingredients in one bowl.
  2. Mix all wet ingredients in a bowl.
  3. Add the dry ingredients into the wet ingredients until moistened
  4. Pour into 12 greased or paper lined muffin cups.
  5. Bake at 400 for 20-25mins until a toothpick inserted into middle of muffin comes out clean.

 Variation:
  1. Add an egg and omit ½ cups milk.
  2. Use ¾ c sugar instead of 1 c for a lower sugar muffin.
  3. Use 1¾ c flour and ¼ c whole-wheat flour instead of 2c flour

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