Bytes to Bites


Chocolate & Toasted Coconut Zucchini Muffins
April 9, 2017, 2:46 am
Filed under: Breads and Muffins

Introduction:

A friend posted these on Facebook and I happen to be quite fond of zucchini, coconut and chocolate – so, you can’t go wrong putting them in the same muffin, right? Nope.

Ingredients:

3/4 cup shredded coconut, plus more for topping

1 1/2 cups flour

1/2 cup cocoa powder

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 large eggs, lightly beaten

1/4 cup packed brown sugar

3/4 cup granulated sugar

1/2 cup milk

1 tsp vanilla extract

1/4 cup canola oil

1 zucchini, grated (about 2 cups worth), liquid squeezed out

1/2 cup chocolate chips (optional – but really, why wouldn’t you!)

Instructions:

1. Preheat oven to 375 degrees F. Place 3/4 cup of shredded coconut on a baking sheet and bake for 7 – 8 minutes until fragrant and lightly browned. Stir every few minutes to avoid burning; set aside.

2. In a small bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. In a large bowl, beat together the eggs, sugars, milk, vanilla and canola oil. Add the flower mixture to the wet ingredients, stirring until just combined. Stir in the shredded zucchini, chocolate chips, and toasted coconut.

4. Scoop the batter into the muffin pan (lined, or lightly greased). Top the muffins with more shredded coconut (untoasted) and bake for 24 – 30 minutes until a toothpick inserted into the centre comes out clean. Let cool and serve. (Note, the original recipe suggested up to 48 minutes, that is too much time for my oven. Adjust to your own oven accordingly)

Comments:

These were pretty darn good! I like a moist muffin, but I don’t like them to get soggy quickly. So far, these ones have great taste and they’re a nice, fluffy, firm muffin. The kids like them too.

Our Home Rating? 4.5/5 bites

Source: http://portandfin.com/chocolate-toasted-coconut-zucchini-muffins/



Easy Crumb Topped Banana Muffins
March 24, 2014, 12:58 am
Filed under: Breads and Muffins

Introduction:

This was a Pinterest recipe. It claims to be the “best” banana muffin recipe, but I already have that so I knew it couldn’t be true. Still, these were moist and delicious and the entire family enjoyed them.

Ingredients:

1.5 cups flour

1 tsp baking soda

t tsp baking powder

1/2 tsp salt

3 large ripe bananas

3/4 cup sugar

1 egg

1/3 cup melted butter

Topping:

1/3 cup packed brown sugar

1 tbsp flour

1/8 tsp cinnaomn

1/4 cup chopped walnuts (optional)

1 tbsp cold butter

 

Instructions:

1. In large mixing bowl, combine flour, baking soda, baking powder and salt.

2. Mash up the bananas. Add the bananas, sugar, lightly beaten egg and melted butter to the flour mixture and mix up all the ingredients until just moistened (i.e. no dry spots showing).

3. Fill each lightly oiled muffin cup 3/4 of the way full.

4. Mix brown sugar, 1 tbsp flour, cinnamon and walnuts (optional) together. Cut tiny pieces of the cold butter into the mixture and mix until crumbly. spirnkle the crumb topping over your batter inside the cupcake pan.

5. Cook these muffins in the oven at 375 degrees F for about 20 minutes. Let them cool in the pan for 5 to 10 minutes, then enjoy!

Our Home Rating? 4/5 bites

Source: http://www.amomstake.com (via Pinterest)



Mango-Banana Oatmeal Muffins
January 13, 2012, 10:00 am
Filed under: Breads and Muffins | Tags: ,

Introduction:

Mangos are a fairly new addition to our household and I was looking for ways to eat them other than in the raw form. This recipe was a great solution. Not my favorite muffin recipe, but a good choice for a mango flavor.

Ingredients:

1 cup whole wheat flour

1/2 cup all purpose flour

1/2 cup oatmeal

1/4 cup brown sugar

2 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/4 cup butter

1 egg, beaten

1 cup milk

1 tsp vanilla

1/2 cup banana, mashed

1/2 cup mango, chopped

Instructions:

1. Combine flours, oatmeal, sugar, baking powder, salt, cinnamon. Combine milk, egg and vanilla. Cut butter into flour mixture, then moisten with milk, egg and vanilla mixture. Fold in banana and mango.

2. Spoon batter into greased muffin pan 2/3 full and bake at 400 degrees F for 20 to 25 minutes.

Comments:

My biggest complaint about these muffins is that they got very moist and gooey after sitting for a day or so. I suspect that has to do with the fresh fruit, but I tend to like a dryer muffin. Our home rating indicates these aren’t a regularly used recipe, but definitely an okay option when you want something a little different.

Our Home Rating? 2/5 bites

Source: The Organic Box News (www.theorganicbox.ca)