so i've spent a portion of my day in kitchen whipping up some deliciousness. still working away is a tomato basil parmesan soup (found on pinterest of course!) - we'll see how it turns out! i also decided i need some italian bread to enjoy with the soup (and perhaps a grilled cheese). turned out pretty wonderfully considering it was my first go with making italian bread.
Yield: i got 11 muffins out of this recipe, so i'd say give or take one
1/2 cup virgin coconut oil
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cupfull fat Greek-style yogurt, at room temperature is best mashed bananas (didn't have Greek yogurt, banana's worked great!)
1/3 cup granulated sugar
1 large egg, at room temperature is best
1 teaspoon vanilla extract I didn't have any vanilla (oppsy) so i just left it out
3/4 cup sweetened shredded coconut, divided
1 cup (ish) chocolate chips
Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers (i used papers, so easy).
In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side.
{{If your yogurt/banana and egg are not at room temperature, they will re-solidify the coconut oil, which is fine for baking but makes the batter quite thick and difficult to stir, like a cookie batter (but hey anything is easier with the kitchenaid mixer!). But, it all works out. It’s much easier, however, if you let the ingredients warm up}}
In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut and chocolate chips. In a separate bowl (or in my AMAZING kitchenaid mixer!), whisk together egg, sugar, coconut oil,yogurt banana and vanilla. Stir in dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each.
Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.
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| crusty and delish in the middle |
so i found a few random items in my "pantry" (its in "" because its also the laundry room) -- coconut and chocolate and i had also found this recipe on pinterest -- double coconut muffins. here's a pic of the finished product as well as the recipe with a few modifications -- oh my yummmmmm, they are aaahhhmazing!
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| double coconut chocolate chip muffins |
Yield: i got 11 muffins out of this recipe, so i'd say give or take one
1/2 cup virgin coconut oil
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup
1/3 cup granulated sugar
1 large egg, at room temperature is best
3/4 cup sweetened shredded coconut, divided
1 cup (ish) chocolate chips
Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers (i used papers, so easy).
In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side.
{{If your yogurt/banana and egg are not at room temperature, they will re-solidify the coconut oil, which is fine for baking but makes the batter quite thick and difficult to stir, like a cookie batter (but hey anything is easier with the kitchenaid mixer!). But, it all works out. It’s much easier, however, if you let the ingredients warm up}}
In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut and chocolate chips. In a separate bowl (or in my AMAZING kitchenaid mixer!), whisk together egg, sugar, coconut oil,
Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.
so these little guys are a delight, now i'm just hoping my soup is just as delish!
peace, love 'n a verrrrry messy kitchen xoxo
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