This morning I woke up with the desire to make some muffins. I love muffins. They are such a great on-the-go treat, and I don’t feel as guilty eating them as I do with cookies and cupcakes. Originally I had thought I would just make another batch of my Rhubarb Muffins, since I love that recipe. After looking at my ingredients though, I discovered that I did not have any milk! I forgot that we stopped drinking milk because of my allergies, and have switched to coconut milk for myself, and soymilk for my dad. This seemed like a great opportunity to try something a little new, but still staying within my comfort limits while baking. I decided I would just modify my rhubarb muffin recipe instead.
Recipe: Blueberry Coconut Milk Muffins
1 c. vanilla coconut milk
2/3 c. olive oil
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 spoonful of molasses
1/8 c. honey
3/4 c. brown sugar
2 1/2 c. all purpose flour
1 1/2 c. frozen blueberries (or as many as you like-these blueberries were huge so I used less)
Mix all ingredients together until well combined. I honesty just added the ingredients down the list one at a time, gave it a small stir, and went on to the next.
Line a muffin-tin with cupcake liners, or grease and flour your muffin tin. Spoon the mixture into the liners until they are about 3/4 full. Bake at 375 for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
If you feel so inclined, you can also sprinkle a cinnamon sugar mixture on the top, just a little, to give it a little crust. This is optional, but tasty.
This recipe turned out very well. It was moist and not too sweet. You can’t really taste the coconut, which makes me happy because now I know I can use other fruits that I don’t feel would taste as good paired with coconut. The second batch rose better then the 1st-not really sure why. Either way, delicious!