Good Morning! Today Joanne (from Ready, Set, Craft!) and I team up again for the July edition of Cupkins.
This month our theme is Tropical (and it's been so hot and humid around here lately that I feel like I've been living some place far more exotic than New England). I love coconut and decided to use it as the inspiration ingredient.
What I ended up with was a very subtle flavored, kinda fancy looking, very adult feeling Toasted Coconut Dark Chocolate Muffin.
If you've never toasted coconut before just spread about a cup full out onto a cookie sheet and bake it at 350 until it's golden brown (about 10-12 min). I stir it around with a fork every few minutes so it doesn't burn. Once toasted the coconut takes on a nutty flavor that's very different from how it tastes when it's raw. Even people who don't really like coconut sometimes like it when it's toasted (my hubbie for example, although he won't fully admit it).
Here is the recipe:
- 1.5 cups flour
- 2/3 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- almost 1/2 cup of nonfat milk (I used a scant 1/2 cup)
- 1 egg
- 4 oz apple sauce
- dash of vanilla extract
- 1/2-3/4 cup toasted coconut (you can use less but I really love coconut!) Reserve some to sprinkle on the top of each muffin before they go in the oven.
- about 1/3 of a dark chocolate candy bar cut into chunks (about 1 oz I'd guess
I just went with just the subtle nutty flavor the toasted coconut added to the batter but if you'd like to punch the coconut flavor up you could add some coconut flavoring instead of the vanilla extract.
Later today, head over to Joanne's (by clicking the cupkins logo below) and check out her take on Tropical Cupcakes!