Thursday, March 13, 2014

coconut mango muffins

Here's some tropical treats for all of you tired-of-winter people out there.

It was actually pretty nice on Saturday, but today? Brrrrr!!
I had an amazing beginning of the week, partially because of the weather rising to an unprecedented 60 F, but mostly because I was able to host a small craft project in my son's Pre-K class.

The theme was Jackson Pollock' work. I stole the idea from a very nice docent at MoMA, who had the great idea of mimicking his wild paint strokes with colored yarn bits.

Head on over to my friend's blog Goose Grease Shop to check out the details.

And enjoy this bit of palm trees and cool breezes over hot sands.

Coconut Mango Muffins
Makes 10, adapted from the Kitchn

  • 1/2 cup virgin coconut oil, plus more for greasing pans
  • 3/4 cup all-purpose flour
  • 3/4 cup oat flour
  • 1/2 cup old-fashioned rolled oats
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsweetened wide-flake coconut
  • 1 cup low-fat California Greek yogurt
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon lemon zest
  • 1 vanilla bean, split
  • 1 cup diced frozen mango
  • 1/4 cup rolled oats mixed with some raw sugar, for top
  1. Preheat oven to 375°F. Grease 10 muffin cups with coconut oil.
  2. In a small saucepan, warm coconut oil just until it just barely melts. Set aside.
  3. In a medium bowl, whisk together both flours, oats, baking powder, and salt. Stir in 1/2 cup of the unsweetened coconut.
  4. In a separate medium bowl, whisk together California Greek yogurt, sugar, egg, lemon zest, and liquified coconut oil. Scrape the insides of the vanilla bean into the mixture and whisk well. Add the wet mixture to the dry ingredients and stir until just combined. Add diced mango and gently fold until combined.
  5. Divide batter among prepared muffin cups then sprinkle the tops with 1/4 cup of the oat/sugar mixture, about 1 teaspoon on each. Bake until a toothpick or tester inserted into the center comes out clean, 23-25 minutes.
  6. Transfer muffins to a rack and let cool. If covered at room temperature, muffins will be good for 2-3 days.

1 comment:

  1. Yay for a good week! I'm sure these muffins had a little something to do with it. Love those tropical flavors!