Monday, February 9, 2009

carrot-coconut muffins


I have said before - and will say again - that I am not a baker. I can't reheat frozen pies or cook packaged cookie dough without some sort of disaster. So what on earth possessed me to try this recipe is beyond me!

But am I ever glad that I did! These heavenly little nuggets are so moist and full of flavor. They were great fresh out of the oven and also amazing out of the fridge the next day. Let me again note the changes I'll make next time before I give you the recipe:

  1. The coconut didn't add anything. I don't know if it was a necessary ingredient just in terms of baking and making the recipe turn out right (hope not!) but there was no coconut flavor in the finished product, and the texture was a bit distracting. I'll drop it next time.
  2. There really wasn't a carrot flavor either. You definitely get the orange color, and maybe a tinge of flavor, but (thankfully!) nothing overpowering. I want to try sweet potato baby food next time, and then the sky is the limit on other concoctions.
  3. The apple cinnamon notes from the boxed muffin mix and added spices are the most powerful (and yummy!) flavors in these muffins. I am a spice girl (no pun intended), so I will add more cinnamon and perhaps even some pumpkin pie spice next time. Yum yum!

Carrot-Coconut Muffins
Canola oil cooking spray (I used butter flavored instead)
1 box (19 oz) fat-free apple cinnamon muffin mix
4 jars (4 oz each) carrot baby food (pureed)
1 c shredded coconut
1/4 c apple juice
1 tsp ground cinnamon
1/2 tsp ground ginger

  1. Preheat oven to 400 degrees F. Lightly coat twelve 2 1/2 inch muffin cups with cooking spray; set aside.
  2. In a large bowl, stir together muffin mix, carrot baby food, coconut, apple juice, cinnamon and ginger until combined. Spoon batter into prepared muffin cups, filling each two-thirds full.
  3. Bake muffins in preheated oven for 18 to 20 minutes or until tops are golden brown. Cool muffins in cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

Yield: 12 muffins

Source: Semi-Homemade Cooking Made Light

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