Tuesday, November 18, 2008

Gluten free coconut muffins

Whoever said that necessity was the mother of all invention was certainly right – especially when it comes to my cooking. After making coconut milk ice cream on Friday, I ended up with about 1/3 cup coconut milk leftover, which I placed in a screw-top container and stored in the fridge.

It wasn't enough for making a curry, nor was it enough to use in a soup. However, I wondered what it might add to a muffin recipe.

As odd as it may seem, I developed this recipe around having this bit of coconut milk lurking in my fridge, but they turned out amazing! Every time I make ice cream from now on, guess what is going to follow?

Coconut flour has really become a favorite of mine for baked goods like muffins, cakes, scones, etc. It really gives them a great, soft texture, while still holding these tender baked goods together.

On a side note, please, if you have time, participate in my dissertation research (see note above). I need at least 300 participants and I only have 64 as of today :( Pass it on to your friends and family too!

Thank you so much!!

Coconut muffins:

1 cup brown rice flour

½ cup tapioca flour

¼ cup coconut flour

¾ cup millet flour

½ teaspoon xanthan gum

1 tablespoon baking powder

1 egg

1/3 cup coconut milk

¼ cup coconut oil

1 cup water

¼ cup agave nectar or honey

½ cup pecan pieces

1/3 cup unsweetened coconut ribbons

Toast the pecan pieces and coconut in a skillet for a few minutes over medium heat, stirring frequently, until coconut begins to brown and the whole mixture becomes fragrant. Remove from heat and set aside in a small bowl.

Mix dry ingredients in a large bowl and create a well in the middle of the mixture. Mix wet ingredients in a medium bowl and pour into the well of the dry ingredients. Mix until just combined and stir in pecans and coconut.

Scoop mixture into a prepared muffin tin.

Bake at 350F for 20-25 minutes.


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