Sunday, October 27, 2013

Zucchini Coconut Muffins

photo:Zucchini Coconut Muffins

Ingredients:

Recipe adapted from here
Whole Wheat Flour - 3/4 cup
All purpose flour / Maida - 3/4 cup
Baking soda - 3/4 tsp
Baking powder - 1/2 tsp
Salt - 1/2 tsp
Ground Cinnamon - 1/2 tsp
Ground Nutmeg - 1/4 tsp
Slivered almonds - 1/4 cup (optional)
Zucchini -1 - grated - approx 1-1/2 cups (no need to squeeze)
Sweetened shredded coconut - 3/4 cup - loosely packed
Sugar - 3/4 cup (Use brown sugar if you have)
Unrefined Coconut Oil - 1/3 cup (can substitute vegetable or any light tasting oil)
Egg - 1
Plain yogurt - 1/2 cup (regular/greek)
Pure Vanilla extract - 1 tsp


Method:
Preheat the oven to 350 F/175 C. Line a 12 count muffin tin. Whisk/Sieve the dry ingredients, flours, baking soda, baking powder, salt, cinnamon, nutmeg and almonds. Whisk the sugar and yogurt until the sugar is dissolved. No need to use a hand mixer, even a spoon works good. Add the oil, egg and vanilla extract and mix again. Mix the zucchini and grated coconut. Now pour the mixed wet ingredients to the dry ingredients and mix a couple of times. Until it is just mixed and no dry flour is seen. Pour about 1/3 cup of the batter to each muffin liner. Bake for 20 minutes.
Notes:
Unsweetened shredded coconut can also be used. If you have brown sugar, go ahead and use it. I did not have any. I had organic unrefined coconut oil which I used. It really emphasised the coconut-ty aroma while I totally loved. Any other oil works fine too.
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