And here I am after a unsuccessful weekend of exploring new possibilities in the kitchen – thinking I would have a fresh and exciting posting to keep going on my quest for daily posts in November – got overwhelmed with the mess I made, frustrated, dead tired and “postless”. lol I should know it better, after a full week of 5 yoga/zumba classes, my “not so young bones” would not last for many hours of kitchen adventures. Cooking requires your body and soul all together to do the magic. It is physical and energetic, this is why it is so fascinating, but you better be in a good shape, nothing new here. And you better listen to your body – when it is not ready, just be content to sit back, relax and watch someone else cooking on TV, which is lots of fun too!
For now, I am sharing this yummy blueberry and coconut muffins recipe, the best of two worlds, healthy and super tasty: coconut and fresh blueberries can’t go wrong! I modified it from Kingarthurflour site
This time I did not use a sugar substitute, the amount of brown sugar was not significant to disrupt my husband’s readings on his sugars for his diabetes control. And the result, soooo tasty, really one of my favorite muffins!
Coconut and blueberry healthy muffin
3/4 cup all-purpose flour
1/2 cup brown sugar
1 cup whole-wheat pastry flour or whole-wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup coconut
1 large egg
1 large egg white
3/4 cup nonfat buttermilk* (see tip)
3 tablespoons butter, melted
1/2 tsp coconut or vanilla extract
1 1/2 cups fresh or frozen (not thawed) blueberries
* in case you don’t have buttermilk: mix the milk with 1/2 tbs lemon juice and let it sit for 5 min.
1/4 cup coconut
2 tbs all purpose flour
2 tbs brown sugar
1 tbs canola oil
Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
Combine all the ingredients for the coconut topping in a small bowl. Set aside.
In another bowl mix all the dry ingredients.
Whisk brown sugar, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined, don’t over mix.
Add blueberries, stir just to combine.
Scoop the batter into the muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.
Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes.
Enjoy and thanks for stopping by!
Muffins and more muffins: