Tropical Morning Muffins
From jo_jo_ba 13 years ago
- 55 minutes to make
- Serves 6
These are rich and sweet muffins with coconut milk, black sesame seeds, toasted sesame oil, fresh ginger, pineapple jelly and just-overripe strawberries! This makes 6 jumbo muffins or 12 regular sized
Ingredients
- 1 cup flour shopping list
- ½ cup whole wheat flour shopping list
- ½ cup rolled oats shopping list
- ½ tbsp baking powder shopping list
- 1 oz soy protein isolate shopping list
- 1 tbsp ground flaxseed shopping list
- 1 tbsp black sesame seeds shopping list
- 1 cup coconut milk shopping list
- 1/3 cup brown sugar shopping list
- ½ tbsp grated fresh ginger shopping list
- 1 tbsp pineapple jam (or crushed pineapple, drained) shopping list
- 1 tbsp toasted sesame oil shopping list
- 1 tsp coconut extract shopping list
- 1 cup diced strawberries shopping list
How to make it
- Preheat oven to 350F, grease a jumbo muffin tin.
- In a medium bowl, whisk together flours, oats, baking powder, isolate, flaxseed and black sesame seeds.
- In a large bowl beat together coconut milk, brown sugar, ginger, jam, sesame oil and coconut extract.
- Add the dry ingredients and blend gently – do not overmix.
- Fold in the diced strawberries.
- For jumbo muffins, bake 35 minutes, if you make regular-sized muffins, bake for 20-25 minutes.
People Who Like This Dish 2
- clbacon Birmingham, AL
- karlyn255 Ypsilanti, MI
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