I indulge in experimental baking at least once in two weeks. A while back it was the Chocolate Cake, then Cookie Cake, Semolina Banana Cake, Coconut Cranberry Cookies and recently a Fresh Mint Tea Cake. All of these were created out of curiosity to understand what works and what does not. These Coconut Muffins too were born out of the sheer joy of experimental baking! When I started getting my ingredients out, the intent was to bake a simple no frills vanilla cake. But then my hands began to reach out for anything and everything and I knew this was going to be anything but vanilla. It’s like wanting the entire universe in your bake. So I created this recipe on the spur of the moment and can safely vouch for its flavour and ease of baking. In my test kitchen, ingredients sing to me and when that happens, I know it’s going to be a gorgeous bake.
Ingredients:
Dry:
60 grams lightly roasted wheat flour
22 grams almond flour
20 grams semolina
1/4th tsp baking powder
Slightly less than 1/4th tsp baking soda
A pinch of salt
Wet:
70 grams coconut oil
50 gms sugar
2 eggs
1/2 tsp vanilla extract
1 tbsp almond milk
3 tbsp desiccated coconut
To sprinkle:
4-5 cranberries on each muffin
Some sugar granules on the muffin batter
TIPS:
Utensils Required: It’s a two bowl no fuss recipe. 1st bowl is for all your dry ingredients and the 2nd for the wet ingredients. And keep a sieve, measuring scale & spoons and a whisk or spatula ready. That’s it.
Baking Time: Bake times may vary. depending on your oven. Keep an eye out for this one.
Start with the exact measurements: This recipe calls for four(4) muffins. I suggest you start small to get an idea and then try doubling the quantities once you’re satisfied with the bake and taste. Don't go all out at once.
Taste the batter: Keep tasting the batter after you add the sugar and the desiccated coconut. If you want it sweeter you may increase the sugar by 10 grams.
No Cranberries, no problem: I used cranberries as they pair well with coconut. You can also use lightly roasted and roughly crushed/cut almonds.
Wheat Flour: I lightly roast the wheat flour to get rid of that raw wheat smell(I have a sensitive nose I guess) You may skip it but if I were you, I would not!
Method:
- Measure and sift the dry ingredients into the first bowl and stir well with a whisk or spatula.
- Measure and beat the wet ingredients with a fork in the other bowl.
- Pour the wet ingredients into the dry and mix thoroughly.
- Now grease each muffin mould with a drop of coconut oil
- Scoop out the batter and fill the mould half-way — to give them room to rise.
- Time to decorate them with cranberries or almonds.
- Sprinkle a few granules of sugar on the batter to give it some shine.
- Bake this in a Pre-heated Oven, 180°C / 350°F for about 20-25 minutes. The muffin will rise, be firm to the touch and do the toothpick test in the centre. It should come out clean.
- Take them out immediately from the oven and leave them to cool for about 7 minutes.
- Loosen them from the sides with a knife and gently and de-mould them.
Now take pretty pics or just pounce on them while they are still warm! Happy Baking.
If you have a query, happy to help. write in to me on duskydip@gmail.com
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