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