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Posts Tagged ‘shredded coconut’

Coconut Chocolate Muffins

Coconut Chocolate Muffins

Coconut & Chocolate Chip Muffins Recipe (makes 12 pieces)

Ingredients:
2 cups all purpose flour
4 tbsp unsweetened cocoa powder
1 tbsp baking powder
3/4 cup sugar
1/2 tsp salt
1/2 cup sweetened shredded coconut
2 eggs
1 small can (5.6 oz) coconut milk
1/2 cup oil
2 tbsp golden rum

Fillings:
bittersweet chocolate chips (about 4-5 chips per muffin)

Toppings:
Sweetened shredded coconut

Method:

  1. Preheat oven to 400°F. Grease muffin pan with cooking spray.
  2. Sift flour, cocoa powder, baking powder, sugar and salt into a big bowl. Stir in shredded coconut.
  3. Combine eggs, coconut milk, oil and golden rum in a medium bowl. Mix to blend well.
  4. Pour egg mixture to flour mixture. Fold together with a spatula until just combined.
  5. Spoon batter into muffin molds, about 1/3 full. Add in chocolate chips (about 4-5 chips in each muffin mold), then cover with more batter. Sprinkle top with some shredded coconut.
  6. Bake at preheated oven for 18-20 minutes or until the tops spring back when gently pressed with a finger.
  7. Remove from muffin molds and cool on a rack. Serve warm.

Regina’s Note:

  • Baking time: I baked for 22 minutes but found out the muffins were a little dry. So maybe 18-20 minutes?
  • Flavor: Full of chocolate flavor, not too sweet, but didn’t taste any rum nor coconut flavor other than from the topping.
  • Texture: the texture was okay, not super fluffy that I was looking for.
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Moist Banana Nut Bread

Moist Banana Nut Bread

Tired of making same old same old banana waffles so I gave this recipe a try, and it turned out to be a keeper! This recipe is from Martha Stewart. The bread is very moist (even the next day) because the use of sour cream. It is sweet but there’s also a hint of saltiness which makes it very flavorful. I like extra crunch so I added some more (well… alot more 🙂) walnuts on the top, mmm… yum! No doubt the bread will make it back to our kitchen whenever we have overripe bananas.

Moist Banana Nut Bread-- see chunks of bananas in there?

Moist Banana Nut Bread-- see chunks of bananas in there?

Moist Banana Nut Bread Recipe (makes 1 loaf 9x5x3 pan)– Recipe from Martha Stewart

Ingredients:
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas (I used 2 large bananas)
1/2 cup shredded coconut (optional)
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans (I used toasted chopped walnuts to mix with the batter, and some extra untoasted walnuts to sprinkle on top)

Method:

  1. Preheat oven to 350 °F. Butter a 9-by-5-by-3-inch loaf pan; set aside. Cream butter and sugar in a bowl until light and fluffy. Add eggs, and beat to incorporate.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, coconut, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan. Sprinkle extra nuts on top if using.
  3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Regina’s tips:

  • Bake the bread on medium low rack so it is position at the center of the oven.
  • Rotate the pan half way through baking to ensure even browning. If the top browns too quickly, cover with foil.

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