Posted by: tinkande | May 16, 2010

Fresh Strawberry, Almond, and Coconut Muffins

It’s strawberry season here in our neck of the woods, and we’ve been enjoying the bounty! We got our first taste of the season’s berries from the farmer’s market last weekend. We ate some fresh, and put some in the freezer for smoothies, but I wanted a creative solution to use up the rest of them.  I was drawn to this recipe because it called for coconut milk, and I thought it would be fun to try.  The coconut milk definitely kept the muffins moist, but the flavor was mild and not overpowering.  The combination of strawberry, almond, and coconut flavors was delicious!

Fresh Strawberry, Almond, and Coconut Muffins
Source: adapted from Foodblogga
Makes 12 regular size muffins

2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup light coconut milk
2 tablespoons unsalted butter, melted
1 egg, lightly beaten
1 teaspoon orange zest
3 tablespoons honey
2 teaspoons pure almond extract
1/4 cup toasted sweetened shredded coconut
2/3 cup diced fresh strawberries

For the topping:
2 tablespoons sweetened shredded coconut
2 tablespoons sliced almonds

Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

Wash strawberries, remove the hull, and pat dry. Dice and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together coconut milk, melted butter, and egg. Add the orange zest, honey, and almond extract, and whisk until just combined. Add to the flour mixture, and stir quickly until well combined. Fold in the strawberries and toasted coconut. Spoon the batter evenly into the 12 molds.

For the topping, mix 2 tablespoons sweetened shredded coconut and 2 tablespoons sliced almonds in a small bowl. Sprinkle on top of muffins.

Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

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