Yum!! Coconut is one of my favorite things in the world! The muffins in this photo were made with whole wheat flour. They are delicious and will give a bit extra fiber. For a lighter muffin, use unbleached flour or even (gasp) white flour.
This recipe is adapted from Zucchini Sister's recipe on Vegweb. How I love Vegweb!!
1/2 cup unsweetened coconut
1 cups unbleached flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup soy milk
1 1/2 teaspoon Ener-G Ener-G Egg Replacer mixed as directed
2 Tablespoons water
2 Tablespoons vegetable oil
1/4 cup splenda brown sugar blend
1/2 teaspoon vanilla
Directions:
Preheat the oven to 350 degrees (F).
Toast the coconut in a dry skillet on medium heat until it begins to brown. Stir a few times, to brown evenly and prevent burning. Keep a close eye on the toasting coconut because it'll burn quickly after it begins to brown. Immediately remove from heat when it browns.
In a bowl, combine the dry ingredients, including toasted coconut. In a separate bowl, mix together the wet ingredients. Add wet ingredients to dry ingredients, and stir until blended. Pour into a lightly greased bread pan, and bake until a toothpick comes out clean and loaf is lightly browned (about 20 minutes for a loaf or 15 minutes muffins). Remove from pan, and cool on a wire rack.
Serves: 1 mini loaf or 12 mini muffins
Preparation time: 10 min.
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