Pina Colada Muffins
I just made these this morning (yes, that is my picture of them 🙂 ) and there are a few reason I like this recipe. First and foremost, I love the flavours. Secondly, you can substitute and play around with the recipe quite a lot. You can use ½ c applesauce in lieu of one egg, decrease the sugar to ⅓ cup, or use unsweetened coconut to make them a little less like a “mini cake”. Lastly, I actually really like the denseness as I gave it to my son as an indulgence and it didn’t break into a million little pieces when he bit into it.
I bought majority of the dry ingredients (coconut included) in the bulk section so it can be a very cost effective recipe. You only have to buy what you need, especially for ingredients like whole wheat flour. This recipe turned out to be about 26 cents per serving.
Don’t be swayed by the buttermilk either! I buy a one liter carton, divide the contents into four 1 cup portions, and freeze it in ziplock bags! Most recipes ask for one cup portion whether it be this recipe or buttermilk pancakes. Whenever you want to make the recipe, just take it out the night before and let it defrost in the fridge. Voilá! (I also do this for stocks too whether I have made them myself or bought a carton of it.) 🙂
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 heaping cup sugar
1/2 cup sweetened coconut flakes
2 eggs, room temperature
1 cup buttermilk, room temperature
4 tablespoons butter, melted
1/2 teaspoon vanilla
1/4 teaspoon coconut extract
1 cup canned pineapple chunks, drained
1. Preheat oven to 350 degrees and put muffins liners in muffin tin.
2. Take out buttermilk and eggs, so they can come to room temperature.
3. In a large bowl, mix together flours, salt, baking powder, sugar, and coconut flakes. Set aside.
4. In a medium-sized bowl, whisk together eggs, buttermilk, butter, vanilla, and coconut extract.
5. Add wet ingredients to dry ingredients and stir until just combined. Don’t over mix or your muffins will be dry.
6. Gently fold pineapple into muffin batter. Again, folding just enough to distribute pineapple bits.
7. Sprinkle top with a little coconut that will toast during baking time.
8. Bake for about 25 minutes or until the tops of the muffins feel set when gently pressed. Cool a few minutes in the tin and then transfer to a wire rack to cool completely.
Dr. Crysta Serné
Vancouver Chiropractor and owner of Vitality Clinic
*recipe courtesy of welcome-home-blog.net