Old Friends and Blueberry Coconut Muffins

This morning we went on a family trip out to visit some old friends who moved quite a ways out of the city last year. We miss them dearly, and it has gotten harder to find any time during the week to see them, so we planned a little Saturday morning gathering at their house.  The kids got along GREAT and we were able to drink some yummy home made chai tea (Jennifer I still need this recipe from you) and eat these fabulous muffins and let's not forget the delicious garden cheese spread that we are now going to search out at the grocery store. Jennifer and I met over 4 years ago at our very first ECFE class when Miles and Everett were just little babies. We became friends immediately and started hanging out weekly as we lived less than a mile away from each other. We would meet and swap out recipes, share crafty projects together and let the boys play. We've always had a lot in common and I miss our time together so much. Anyway, whenever she makes something new, I need the recipe and we both usually love the same types of foods. These muffins that she made are soooooo good. I could have eaten them all (I'm pretty sure Evie had several). To my surprise they are actually a recipe off a food blog that I follow called Two Peas and Their Pod. I am making these ASAP. We are big coconut fans around here.

Blueberry Coconut Muffins

Yield: 10 muffins

Cook Time: 18-20 minutes

Coconut muffins made with white whole wheat flour, coconut oil, coconut milk, coconut, and blueberries. Coconut fans will go crazy for these muffins!

ingredients:

1 1/2 cups Gold Medal White Whole Wheat flour
1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup coconut oil, melted and cooled to room temperature
1 large egg (or flaxseed replacement, see note)
3/4 cup lite coconut milk
1/2 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1 cup blueberries (fresh or frozen)

directions:

1. Preheat oven to 350 degrees F. Grease muffin pan or line pan with muffin liners. Set aside.

2. In a medium bowl, whisk together the flour, sugar, salt, and baking powder.

3. In a separate medium bowl, mix coconut oil, egg, coconut milk, and vanilla together.

4. Add the wet ingredients to the dry ingredients and stir with a spatula. Stir until just combined. The batter will be thick. Gently fold in the coconut and blueberries.

5. Divide batter among prepared muffin cups. Bake muffins for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Transfer muffins to a cooling rack and cool.

Note-you can make this recipe vegan by replacing the egg with 1 tablespoon ground flaxseeds and 3 tablespoons water. Stir together until thick and add to coconut oil, coconut milk, and vanilla.

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Pumpkin Chocolate Chip Muffins

I have seriously made this recipe about a dozen times this fall and they are always a hit. I have stopped making regular size muffins completely and work this mini muffin pan constantly. Kids beg for them. I also use mini chocolate chips instead of the full size.  And although they are full of butter and chocolate, it makes me happier knowing they are not full of chemicals like most baked goods you buy at the store these days. You can also make this as a loaf of bread, just bake for longer.


Pumpkin Chocolate Chip Recipe

This recipe makes about 1 pan (24) of mini muffins.

Ingredients:

1 2/3 cup flour
1 cup brown sugar
1 T pumpkin pie spice
1 tsp baking soad
1/4 tsp baking powder
dash of salt
2 eggs
1 cup plain pumpkin
1/2 cup butter melted
1 cup mini chocolate chips

Preheat oven to 350 degrees. Mix dry ingredients together in a large bowl and set aside. In a small bowl blend eggs, then add pumping and melted butter. Whisk together, then stir in chocolate chips. Pour wet ingredients into dry ingredients and fold together. Pour into lined muffin tins or greased loaf pan.

I usually bake for about 15 minutes and then check with a knife until it comes out clean. Usually takes around 15-20 minutes depending on how large the muffins are. They stay good up to 2-3 days and freeze well.
Enjoy!