Moist & yummy coconut sugar muffins

Friday baking! I'm working through a freezer half full of applesauce and making something healthy for Craig's lunch. Coconut seems popular lately doesn't it? New coconut milk products in the dairy section, coconut oil being spread on just about everything, and now there's coconut sugar. It's an unrefined sweetener produced from the flower buds of the coconut tree. It is one of the lowest glycemic index sweeteners rated at 35 compared to honey at 55 (not sure what that means but I think lower is better). These muffins are super moist and have a caramel sweetness. 

Prep time: 15 mins
Cook time: 25 minutes
Yield: 12 muffins

Ingredients

1 cup white bread flour 
1/2 cup rye flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/2 cup coconut sugar
1 cup applesauce
1 egg
1 tsp vanilla
1/4 cup melted butter
1/4 cup milk of your choice


Instructions
  1. Mix dry ingredients in a small bowl (first 6 ingredients)
  2. Mix wet ingredients (last 6 ingredients) in a large bowl
  3. Add dry to wet ingredients
  4. Mix until just combined and spoon into prepared greased or lined muffin tins. 
  5. Bake in a 350 degree oven for around 25 minutes. I take mine out at about 23 minutes and they're perfect. 

The chaos on my counter when I start baking. It has to be all clean when I'm done. I think it's part of some neurosis that I have to have it all cleaned up by the time whatever it is, is out of the oven. 
Cooling off after all the baking, my beverage of choice is a new favourite. Sparkling water with lemon juice and a few drops of liquid stevia. It tastes like sprite or lemonade. 
This is the coconut sugar. Bought at Costco, which is why the bag is so big.  I use parchment liners in my muffin tins...they are great. Here's my review of them.

Looking for more muffins? Here are some variations with trial and error of different flours.
Have you used coconut sugar? What do you think of it?

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