Monday, August 16, 2010

Very Coconut Mini-Muffins

I have been working on a recipe for coconut muffins on and off for quite some time now. This is the first one that has completely satisfied my standards for the final product. It has a lovely coconut flavor and a wonderful, moist texture almost akin to a macaroon. I only call this little gem a muffin because to me without frosting it isn't a cupcake. Trust me, this is so delicious it doesn't need the frosting but it is as good as any cake or cupcake in taste and texture that I have created. If you are a lover of coconut you are going to want to make these right away. I hope you enjoy.

Very Coconut Mini-Muffins


1 cup almond flour
2/3 cup coconut flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup + 1 Tbsp. unsweetened shredded coconut
1/4 tsp. ground cardamom (optional)

3 eggs
1 cup sour cream
4 Tbsp. unsalted butter, melted
1/2 cup heavy cream
1 1/2 tsp. vanilla extract
1 cup + 1 Tbsp. Splenda

butter spray

Preheat oven to 375'

Whisk the dry ingredients, not including the 1 tablespoon of coconut, together in a large bowl until evenly distributed. Blend the wet ingredients, not including the 1 tablespoon of Splenda, together in another bowl until well combined. Add the wet ingredients to the dry ingredients and blend thoroughly.  Spoon by heaping tablespoons into the compartments of a mini-muffin pan that has been lightly coated with butter spray. Sprinkle the extra tablespoon of coconut and Splenda on the top of each muffin. Bake for 15 to 18 minutes or until they are lightly golden and an inserted toothpick comes out clean. Cool in pan on a rack for about 10 minutes then remove muffins to rack to finish cooling.

Nutrition Facts
24 Servings
Amount Per Serving
Calories 122.3
Total Fat 10.5 g
Saturated Fat 5.7 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.6 g
Cholesterol 39.4 mg
Sodium 106.4 mg
Potassium 24.5 mg
Total Carbohydrate 6.1 g
Dietary Fiber 2.3 g
Sugars 0.4 g
Protein 2.8 g

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