Mango - coconut muffins

Healthy, tasty a bit exotic muffins. The recipe comes form this website.

Ingredients for 6 big muffins:

• 125 ml coconut oil
• 120g flour
• 85g wholewheat flour
• 1 and 1/2 tsp baking powder
• 1/4 tsp salt
• 280 ml yogurt
• 1 egg
• 100g sugar
• 1 tsp vanilla
• 100g dessicated coconut
• 270g mango (I used tinned mango)

Line muffin tin with paper cases. Preheat the oven to 200C. 

Cut the mango into small chunks. Melt the oil and set aside to cool down.

Mix the flours, baking powder, coconut and salt. In separate bowl mix the yogurt, egg add the sugar and vanilla. 

Pour the wet ingredients mixture into a bowl with dry ingredients. Add the oil. Mix everything until all ingredients are just combined. At last, but not at least, fold in the mango chunks.

Spoon the batter into paper cases, sprinkle with coconut. Bake in preheated oven for 20 - 25 minutes. 

Enjoy !

For Polish translation look here.

Kitchen sink muffins

There is good few variations about kitchen sink muffins. This time I have tested Anna Olson recipe. They were delicious I truly recommend them.

Ingredients for 12 -14 muffins:

• 150g sugar
• 125 ml oil
• 2 eggs
• 165g grated apple
• 100g grated carrot
• 100g chopped pineapple
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 160g wholemeal flour (I used spelt flour)
• 60g porridge oats + some to sprinkle
• 2 and 1/4 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 70g raisins
• 65g sunflower seeds
• 40g dessicated coconut

Preheat the oven to 190C. Line muffin tin with paper cases.

The flour, baking powder, cinnamon, salt, raisins, sunflower seeds and coconut place in  a bowl, mix well and set aside. 

In a separate bowl mix the sugar, eggs and oil. Stir well. Grate the apple, carrot and add them into the wet ingredients mixture. Then chop the pineapple and stir into the mixture. Then add freshly gated lemon zest (only yellow part) and juice. mix all ingredients. 

Add dry ingredients to the wet ones and mix until just combined. Spoon the batter into paper cases about 3/4 full. Sprinkle with porridge oats. 

Bake for  about 30 minutes.

  Enjoy !

Recipe in Polish

Banana coconut muffins

Banana coconut muffins :)

Ingredients for 20 small muffins:

• 185 ml mashed bananas
• 125 ml light brown sugar
• 1 egg
• 1 tsp lime zest (swap with lemon extract)
• 1/2 tsp vanilla extract
• 125 ml melted butter
• 310 ml flour
• 1 tsp baking powder
• 1/4 tsp salt
• 125 ml dessicated coconut

Preheat the oven to 190C. Line muffin tin with paper cases.

Mix the mashed bananas, sugar, egg, lime zest, vanilla. Then stir in the melted butter. In separate bowl mix the flour, salt and coconut. Add the wet mixture and mix until just combined.

Spoon the batter into paper cases. Bake for 20 - 25 minutes.

 Enjoy !

Recipe in Polish

German chocolate cupcakes

This is Ina Garten's recipe for German chocolate cupcakes . As usually cupcakes were divine. Spongy, chocolate cake with lovely rich custard frosting packed with coconut, almonds and pecans. I truly recommend it to everybody.

Ingredients for 24 cupcakes:

• 170g butter
• 150g sugar
• 120g brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 250 ml buttermilk
• 125 ml sour cream
• 2 tbsp freshly brewed coffee
• 295g flour
• 41g coca powder (should be twice that much but I haven't got more in the cupboard)
• 1 1/2 tsp soda
• 1/2 tsp salt

Preheat the oven to 200C. Line muffin tin with paper cases.

Place the flour, cocoa powder, soda and salt in a bowl and whisk them together.  In a separate bowl whisk the buttermilk, sour cream and coffee.

Butter, sugar and brown sugar beat in an electric mixer until fluffy for about 5 minutes. Add one egg at a time. When egg are well incorporated add the vanilla extract. Then beating continuously add alternately the flour and buttermilk mixture in three additions. 

Spoon the batter into prepared paper cases, 2/3 full. Bake in preheated oven for 15 - 20 minutes.

Transfer baked cupcakes into a wire rack to cool down. In a meantime prepare the frosting.

Frosting ingredients:

• 170g butter
• 410g evaporated milk
• 230 g brown sugar
• 4 egg yolks
• 1 tsp vanilla extract
• 1/2 tsp almond essence
• 135g dessicated coconut
• 100g almond flakes
• 50g chopped pecans
• 1/4 tsp salt

 Melt the butter in a sauce pan. Stir in the milk, brown sugar and egg yolks. Heat this mixture up stirring continuously. Cook for 15 minutes until thickens. Set aside from the heat and add the vanilla extract and almond essence. Then stir in the coconut, almond, pecans and salt. Set aside for an hour to cool the mixture down.

Spread the mixture over each cupcake top.

 Enjoy !

Recipe in Polish

 

Coconut mini muffins gluten free

 

Gluten free coconut mini muffins are very easy to make. They contain three ingredients only.  They are very sweet, chewy, packed with fibre and their smell is just beautiful. This is perfect recipe when you have just one egg white hidden in the fridge. 

Ingredients for 8 mini  muffins:

• 1 egg white
• 50g sugar
• 100g dessicated coconut

Preheat the oven to 200C. Slightly grease the muffin tin cups

Using electric mixer whisk the egg white until stiff. Add the sugar and whisk again until shiny. The gently fold in the coconut. 

Spoon the mixture into muffin tin cups filing each cup up to the top. 

Bake in preheated oven for 15 - 20 minutes until golden.

When baked leave them in muffin tin for a few minutes then transfer to the plate. 

Enjoy !

Recipe in Polish

Gluten free, delicious desert made of tapioca, coconut, condensed milk...

Delicious, gluten free packed with fibre desert. Although it takes time to prepare it,  this dessert is really easy to make. You just have to soak the tapioca in mixture of coconut and cow's milk. Later stir in remaining ingredients and bake  it in double boiler.  That's it.

When baked you can eat the dessert straight form the ramekin or transfer it to the plate. The tapioca - thickening agent gives the dessert cake consistency. So it holds together as a cake.  Tapioca is easy to digest and is gluten free.  

The idea for this dessert comes form this website.

Ingredients for 6 ramekins:

• 100g tapioca
• 180 ml coconut milk
• 400 ml milk
• 200g condensed milk
• 2 eggs
• 150g dessicated coconut
• 1/2 tbsp soft butter

 Put the tapioca in a big bowl pour in the coconut and and regular milk. Mix them well and set aside to soak for at least 3 hours. Later stir in the condensed milk, whisked eggs, dessicated coconut and soft butter.

Spoon the mixture into ramekins, leaving 1 cm space form the top. Cover each ramekin with kitchen foil.  Place them in a deep baking tray and pour in the water. Put into an oven set for 180C. Bake 1 hour 45 minutes to 2 hours. 

Enjoy warm or cooled down.

 Recipe in Polish

Kiribath and pol pani

Kiribath ( milk rice) is a traditional Sinhalese dish served at almost all festivals, ceremonies and special occasions. Milk rice is creamy, has delicious richness from being cooked in coconut milk. It's usually served with sweet or sour additions. I am rather on the sweet side so prepared mine with pol pani, which is mixture of honey and coconut with plenty spices.  As this rice cooked in coconut milk it becomes creamy and sticky. It is easy to form it in different shapes. Traditionally is served cut into diamonds or squares. I put mine into silicone muffin cases, filled with pol pani and really enjoyed it. The kiribath recipe comes form my Sri Lankan friend Shiromi and pol pani she found for me on this web site.

While I am writing a tiny bit about Sri Lankan cuisine I would love to recommend you Bree Hutchins 'Hidden Kitchens of Sri Lanka' book. There are interesting stories about Sri Lankan regions, people who live there and type of food they eat. The book is packed with beautiful pictures and very interesting recipes. 

   

Ingredients for kiribath to fill 8 muffin cases:

• 200g basmati rice
• 350g water + 50 g to add later
• 250 ml coconut milk
• salt

 Wash the rice and place in a sauce pan. Pour in 350g water add some salt and cook stiring from time to time until the rice absorbs all the water. Taste the rice if you think it need more cooking or salt add additional 50g water and cook for few minutes longer. When cooked pour in the coconut milk. Cook longer stiring from time to time until the rice absorbs all the coconut milk. The rice should be moist and sticky.  

Here is the movie how to make kiribath.

While the rice is being cooked prepare pol pani.

Ingredients for pol pani:

• 150g golden syrup or honey
• 1 cardamon pod
• 1 clove
• 1/4 cinnamon stick
• 50g dessicated cococnut
• 1/2 vanilla stick
• 25g palm sugar

 Pour the golden syrup into a sauce pan. Add the cardamon, clove, cinnamon, sugar  and cook until sugar dissolves. Do not overcook as mixture will caramelize. Add the coconut and vanilla beans. Stir all well an set aside to cool down.

When the rice is cooked spoon the rice into silicone muffin cases. Press well to the bottom and make a well in the middle. Fill the well with pol pani and cover with remaining rice. Leave for a few minutes to set. Then turn upside down on the plate.  

Recipe in Polish.

Enjoy !

Coconut, yeast buns

Soft, sweet swirls with coconut spread. Very tasty. Perfect with cup of coffee/tea. Easy to make. I truly recommend them. 

Ingredients for 12 buns:

•  260 ml coconut milk (regular milk is ok too)
• 1 egg
• 360g flour + about 3 tbsp if dough is too soft
• 30g butter
• 2 tbsp sugar
• 2 tsp instant yeast
• 1/4 tsp salt

Heat up the milk to body temperature. Check temperature with your finger, milk should be warm.  

Check the yeast if they have to be dissolved add them to the milk and stir. Otherwise add them to the dry ingredients mixture.

Flour, sugar, salt, diced into small cubes butter put into an electric mixer bowl. Add the egg. Pour in the milk. Knead the dough with dough hook until forms a loose ball. If the dough is too loose add more flour. 

Knead the dough for about 10 minutes then transfer to the bowl cover with cling film and leave in a warm place to rise.  

When doubled in size transfer to dusted with flour worktop. Leave for a few minutes to rest. 

In a meantime slightly grease muffin tin cups. 

Roll the dough into a rectangular shape about half centimetres thin. Spread the coconut spread evenly. If you don't have the ready made spread use butter, sugar and toasted coconut shreds. 

Roll along the short edge. Cut into 12 slices and place them flat into muffin tin cup each.

Set aside to prove for a 15 minutes. 

Preheat the oven to 200C. Place the tin inside and bake the buns for 20 - 25 minutes. 

When baked leave them in a tin for a few minutes then transfer to the plate. Enjoy warm or cooled down.   

  Enjoy !

Recipe in Polish

Coconut muffins with millet

Have I mentioned before that I love coconut ? If not please have a look you will find a lot of recipes with this particular ingredient. Today I would like to present another one. This one comes form Dessert for two web site. The muffins were soft, spongy, moist, with coconut flavour and fragrance. The addition of raw miller give them an unexpected crunch. I think they are worth to try.

 Ingredients for 7 muffins:

• 40g coconut oil
• 160 ml coconut milk
• 3 tbsp sugar
• 1 egg
• 95g flour
• 3/4 tsp baking powder
• pinch of salt
• 45g raw millet
• 20g dessicated coconut + some for sprinkling

Preheat the oven to 200C. Line muffin tin with paper cases.

Heat up the coconut oil until melts. Add the coconut milk, sugar and egg and whisk them together. 

In separate bowl whisk he flour, baking powder, salt, coconut and millet. Pour in the wet ingredients. The batter is rather runny.

Pour the batter into paper cases, 3/4 full. Sprinkle with dessicated coconut. Bake in preheated oven for 20 minutes. Leave the muffins in a tin to cool down for a few minutes. then transfer to the wire rack to cool down completely.

Enjoy !

Recipe in Polish

Coconut chocolate - chip muffins

Moist, delicately sweet, coconut muffins packed with chocolate chips. I baked them as we all were craving for something sweet. Preparation took only an hour and we all really enjoyed them. They disappeared very quickly. The recipe comes form 'The Australian Women's Weekly'

Ingredients for 12 - 14 muffins:

• 375g self - rising flour
• 45g dessicated coconut + 2 tbsp to sprinkle on top
• 165g caster sugar
• 90g melted butter
• 120g sour cream
• 80 ml milk
• 2 eggs
• 100g chocolate chips

 Preheat the oven to 200C. Line muffin tin with paper cases.

Melt the butter and set aside to cool down.

In a large bowl combine the flour, coconut and sugar.

In a measuring jug whisk together the sour cream, milk and eggs. Pour this wet mixture into a bowl with dry ingredients. Add the melted butter and stir everything until just combined. Then gently fold in the chocolate chips. 

Spoon the batter into paper cases, about 3/4 full. Sprinkle with some coconut on top. 

Bake in preheated oven for 20 - 25 minutes. Baked muffins transfer to the wire rack and let them cool down for a few minutes. 

Enjoy !

Recipe in Polish

Coconut and honey mufffins

Sweet, moist, dense and chewy. Full of coconut, actually made of coconut ... just delicious. If you like coconut you would love them. The recipe comes form this website.

Ingredients for 12 muffins:

• 300ml milk
• 2 tsp honey
• 250g dessicated coconut
• 120g sugar
• 2 eggs
• 70g flour
• 2 tsp baking powder

 Preheat the oven to 200C. Line muffin tin with paper cases.

Heat up the milk with honey until honey dissolves. Set aside to cool down.

In a big bowl mix together the coconut, sugar, flour and baking powder. 

Pour in the milk and honey, add the eggs. Stir everything until well combined. 

Spoon the batter into paper cases, up to the top as they don't rise a lot. Bake in preheated oven for 25 - 30 minutes.

Enjoy !

Recipe in Polish

Coconut muffins with Bounty (gluten free)

This coconut muffins were dense,  chewy  and really sweet. I made them gluten free as I replaced plain flour with rice one. Also  added coconut oil instead regular butter. I think I will make them again with regular flour just to check the difference. I didn't really like the starchy rice flour flavor on my tongue. Although maybe they needed more milk ? There is something to experiment on :)

Ingredients for 12 standard size muffins or 6 big ones:

• 250g rice flour
• 2 and 1/2 tsp gluten free baking powder
• pinch of salt
• 50g dessicated coconut
• 2 eggs
• 100g sugar
• 100g coconut oil
• 100ml milk
• 4 Bounty bars about 30g each

Preheat the oven to 200C. Line muffin tin with paper cases.

Chop the Bounty bars into small chunks, set aside.

Melt the coconut oil and set aside to cool down.

In a bowl mix together the flour, baking powder,  salt, dessicated coconut. Set aside. 

Break the eggs add the sugar and whisk in an electric mixer bowl until pale and creamy. Then add alternately the flour mixture, milk and coconut oil, mixing all the time. When all ingredients are combined stop mixing. Gently fold in the Bounty chunks.

Spoon the batter into prepared earlier muffin cases filling them up to top. The batter is very thick. Bake for 20 - 25 minutes, until slightly risen. To golden them on the top just turn on the fan at the end of baking.

When baked remove from the oven and set aside in muffin tin for a good few minutes to cool down. It is really important as if u remove them earlier they will fall apart.

Enjoy !

Recipe in Polish

  

Coconut, white chocolate and cranberry muffins

Very tasty, soft white chocolate muffins with dessicated coconut and fresh and dried cranberries. The best when freshly baked a little bit dry later but still good with cup of freshly brewed tea or coffee. 

Ingredients for 12 - 18 muffins:

• 125g white chocolate
• 250ml milk
• 250g flour
• 2 tsp baking powder
• pinch of salt
• 150g dried cranberries (I had only 90g)
• 50g dessicated coconut
• 2 eggs
• 100g sugar
• 90ml canola oil
• 65g frozen cranberries (I added the as I didn't have enough of dried cranberries)

 Preheat the oven to 200C. line muffin tin with paper cases. 

Break the chocolate and place it in a bowl then add the milk. Place the bowl over a pot with boiling water and stir until chocolate melts down. Remove form heat and set aside.

Into separate bowl put the flour, baking powder, salt, dried cranberries, coconut and mix them all. Set aside.

In third bowl place the eggs and sugar and whisk them until pale and fluffy. Then add the canola oil. Add half of the flour mixture and half of milk and stir them together with a spoon until smooth. Then add the remaining flour and milk and stir again. At last fold in the frozen cranberries. 

Spoon the  batter into prepared earlier muffin cases, 3/4 full. Bake in preheated oven for 25 - 30 minutes until well risen and golden on the top. 

Enjoy !

For recipe in Polish have a look here.