In The Pantry — Coconut Flour

I made a recent visit to Wegmans to refill the (seemingly millions) of Pop containers I have with all sorts of whole grains and flours.  When my shopping reminder for Coconut Flour came up I figured I should find some way to use up what I had.  I love coconut.  Not that I’m hoping for this, but if I ever get stuck on a desert island, I’ll be ok as long as there are a few coconut trees around.  I checked the package information and it said you can substitute Coconut Flour for up to 1/3 of the flour in any recipe. So, morning muffins seemed like a perfect place to test it out.

To my surprise, the muffins didn’t taste overwhelmingly of coconut, but they had a great light texture.  They also didn’t brown up as much as muffins usually do, so I had to check on them with the cake tester (toothpick) to see that there was a crumb clinging to it before I took it out.

 

Blueberry-Orange Muffins (Makes 12 muffins)

Blueberry Muffins

 

1-1/2 cups all-purpose flour or whole grain pastry flour
1/2 cup coconut flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
1/2 cup light flavored oil (safflower, grapeseed, etc)
3/4 cup milk
1 tablespoon finely shredded orange peel (NOTE: Wait until the liquid ingredients are mixed and grate the orange peel over the liquid ingredients)
1 cup fresh or frozen blueberries

 

1. Preheat oven to 375 degrees F. Add paper liners to a 12 cup muffin pan or spray the cups with an oil spray.
2. Stir together flour, coconut flour, sugar, baking powder and salt in a medium sized bowl. Make a well in the center of flour mixture.
3. Whisk eggs until fluffy.  (The volume will increase and there will be fine bubbles on top.)  Slowly pour in the oil while whisking the eggs again.  Add milk while continuing to whisk.  Grate the orange peel over the liquid ingredients to try and capture any extra orange oil.
4. Pour liquid ingredients into the well you made in the flour mixture.  Fold the dry ingredients over onto the liquid ingredients.  Stir just until moistened (batter will be lumpy). Fold in blueberries.
5. Use a large cookie scoop to get the  batter into prepared muffin cups, filling each almost full. If desired, sprinkle tops with coarse sugar.
6. Bake in preheated oven 20 minutes.
7. Cool in muffin cups on wire rack 5 minutes.
8. Remove from muffin cups.

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