Saturday, July 9, 2011

Muffins, again. :)

Naturally Orange flavored Coconut Pecan Muffins

I don't know what it is exactly, but the last few days recipes have just been popping into my brain. I have been coming up with something new every day.

It has been so hot here that I have been doing most, if not all of my baking at night. These muffins were the result of a 1 AM brainstorm.  My family loves them and has deemed this recipe blog worthy.  High praise, indeed.  I hope that you will like them as much as we do.

Orange flavored Coconut Pecan Muffins

3/8 cup Warm Water mixed with 1/8 cup of Flax Meal
1/3 cup Demerara Sugar
1 cup So Delicious Coconut Milk Unsweetened (or Non Dairy Milk of Choice)
1/3 cup Orange Juice
1/4 cup Extra Light Olive Oil (or Canola Oil)
1 cup Unbleached All Purpose Flour (or White Wheat)
2/3 cup Spelt Flour
1/3 cup Coconut Flour
1 Tbsp. Baking Powder
1 tsp. Salt
1/2 cup Unsweetened Shredded Coconut
1/2 cup Pecan Pieces

Preheat oven to 400 degrees.  Whisk together the warm water and flax meal and allow to gel while you gather the other ingredients.  Stir in demerara, then coconut milk, orange juice, and oil.  Set aside, and measure flours, baking powder, salt, coconut, and pecans into a medium sized mixing bowl.  Add wet ingredients to dry and stir until well combined.  Spoon into lightly oiled muffin tins.  Bake for 18-20 minutes or until muffins are nicely browned and set in the middle.  Transfer muffins to wire rack to cool, then eat or store in an airtight container.  This recipe should make 12 normal sized muffins.

1 comment:

  1. You had me with the biscuits, but the muffins sound delish, too! Thanks for sharing the recipes. I'm always lookin' for more ways to use my favorite So Delicious coconut milk!