I’m partial to real, unsweetened coconut. I made a coconut bread once I still think is among the best thing’s I have stumbled across in my test kitchen. I made a coconut doughnut as well. It’s a nutty flavor I never liked as a child, but really like now. I’m constantly sneaking it into stuff, like my latest bran muffin experiments. Though the Chocolate Peanut Butter Bran Muffins were the best nutritionally, and the Cranberry Banana Bran Muffins were the winner of the taste tests with those who sampled them, these remain my favorite.
Here’s how to make them:
- 1 cup all-purpose flour
- 1 1/3 cup bran
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup unpacked brown sugar
- 1 egg, lightly whipped until combined
- 1/2 cup coconut water
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/4 cup plain greek yogurt
- 3/4 cup dried, unsweetened blueberries
- 1/2 cup shredded coconut, some reserved
- Prepare muffin pans by greasing sides lightly with butter. Preheat oven to 350 degrees.
- Mix dry ingredients together in a bowl.
- In a stand mixer combine oil, egg, brown sugar, milk, water, yogurt and vanilla, just until blended, about one minute.
- Fold wet into dry until combined, then fold in the blueberries and coconut.
- Pour batter into muffin pan, nearly full so they will rise and become very big.
- Top with thick flakes of coconut, decoratively
- Bake for about 18 minutes, but watch carefully. Check with tester and remove promptly when dough has clotted and the tester comes out nearly smooth.
- Let stand for five minutes then remove from pan to a wire rack to cool.
- Best served warm but kept well for several days. Can be frozen as well.
Amount Per Serving
|Total Fat||11.0 g|
|Saturated Fat||8.8 g|
|Polyunsaturated Fat||0.4 g|
|Monounsaturated Fat||0.8 g|
|Total Carbohydrate||36.3 g|
|Dietary Fiber||2.3 g|