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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
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These are rich and sweet muffins with coconut milk, black sesame seeds, toasted sesame oil, fresh ginger, pineapple jelly and just-overripe strawberries! This makes 6 jumbo muffins or 12 regular sized Ingredients:
1 cup flour |
1/2 cup whole wheat flour |
1/2 cup rolled oats |
1/2 tbsp baking powder |
1 oz soy protein isolate |
1 tbsp ground flaxseed |
1 tbsp black sesame seeds |
1 cup coconut milk |
1/3 cup brown sugar |
1/2 tbsp grated fresh ginger |
1 tbsp pineapple jam (or crushed pineapple, drained) |
1 tbsp toasted sesame oil |
1 tsp coconut extract |
1 cup diced strawberries |
Directions:
1. Preheat oven to 350F, grease a jumbo muffin tin.
2. In a medium bowl, whisk together flours, oats, baking powder, isolate, flaxseed and black sesame seeds.
3. In a large bowl beat together coconut milk, brown sugar, ginger, jam, sesame oil and coconut extract.
4. Add the dry ingredients and blend gently – do not overmix.
5. Fold in the diced strawberries.
6. For jumbo muffins, bake 35 minutes, if you make regular-sized muffins, bake for 20-25 minutes.
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