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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Since I moved from the West Coast to Santa Fe, I've been baking more quick breads because my recipes for yeast doughs just aren't the same without the sea air. Joan Nugent of Sante Fe, New Mexico. A leftover can of coconut milk inspired this recipe for muffins. To guarantee that I always have something interesting for breakfast, I prepare extras and freeze them. Ingredients:
1 1/2 cups all purpose flour |
1 cup sweetened shredded coconut, toasted |
1/2 cup sugar |
1/3 cup chopped toasted almonds |
1 1/2 teaspoons baking powder |
3/4 teaspoon orange peel |
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 |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 400°F. Butter twelve 1/3-cup muffin cups. 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.
2. 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.)
3. *Available at Indian, Southeast Asian and Latin American markets and many supermarkets nationwide.
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