Karen’s original recipe lists a velvety smooth cream cheese based icing and can be found in her aptly named, family friendly cookbook mentioned above. After going through my pantry I came across a bunch of pineapple cups and decided to create a pineapple coconut muffin with what I had on hand. baking soda 1 tsp. In a medium bowl, whisk together the cream cheese, 2 tablespoons of the granulated sugar, the coconut cream, 1/2 teaspoon of the vanilla extract, the powdered sugar, and heavy cream until thoroughly combined. Fold in coconut, raisins and pecans. As a child these pineapple carrot muffins are the only ones I ever remember eating. 2 Comments. This eclectic bistro was known for its locally-sourced ingredients (long before it was “the cool thing to do”) and funky adjacent knick-knack shop and bakery. Turn the tropical meter to ten with these decadent, coconut-infused muffins. Of the many memorable dining-out experiences with my family over the last thirty-plus years, there’s only one which conjures up cake. They also freeze beautifully so you can stock your … Spoon into the prepared muffin liners and place in the oven for 20 – 25 minutes until they are golden … In another bowl, beat eggs; add carrots, oil and pineapple. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Preheat the oven to 200 degrees on a conventional setting and place the muffin liners into the tin. Although, I’m also not someone who really eats cake, to begin with. Preheat the oven to 200 degrees on a conventional setting and place the muffin liners into the tin. When it comes to anything that remotely resembles carrot cake, however, count me right in. For more texture, you can also add in 1/2 cup raisins and 1/2 cup toasted walnuts at this point. Evenly drop the batter into the muffin cups until they’re about 3/4 of the way full. Add 1.5 cups of icing sugar mixture and whisk again until it resembles the texture of smooth, thin pouring custard. I altered her recipe slightly adding coconut to the combination of carrot and pineapple and together they impart a fantastic fresh, sweet flavour with every succulent bite. These carrot-flecked, whole-grain morning glory muffins can be made ahead for breakfast or a snack so you can hit the ground running on a busy morning. Make a well in the dry ingredients, then pour in the wet ingredients and stir gently. In a medium sized bowl sieve the flour and baking powder together then add the desiccated Pineapple Coconut Muffins are rich in flavor but light on calories. When the muffins are cool enough to handle, transfer them to a wire rack, and cool to room temperature until the filling has slightly hardened. She uses fresh pineapple, which I did not have on hand and instead successfully substituted the canned variety. In a separate large bowl, whisk together melted coconut oil and coconut sugar, then incorporate one room-temperature egg at a time. Spoon into the prepared muffin liners and place in the oven for 20 – 25 minutes until they are golden and have risen. At Zest Café & Home Art, a North Raleigh gem which still exists today, my dad, mom, sister and I would fork to the death over who got the last bite of the last course. The base recipe is very simple with basic pantry staples, but you could also add to the recipe with raisins, finely shredded carrot, coconut and more. 40 grams shredded coconut and 40 grams rolled oatsfinely grated zest of 1 orange plus the juice of half the orange. Using a wooden spoon, stir in grated carrot, coconut, pineapple and then the walnuts. Will look like snowfall. This is a very easy muffin recipe and it takes 30 minutes to make so no excuses that you need to buy stale supermarket muffins. CARROT-PINEAPPLE MUFFINS Combine all dry ingredients, then... blended. Or make this coconut-carrot morning glory muffin recipe for a special brunch. Ingredients 2 c Flour 1/2 c Margarine you can use butter if you prefer but this works just fine! You often give canned coconut a turbulent shake before popping its lid, but that’s not the case here. 40 grams shredded coconut and 40 grams rolled oats. Pipe even amounts of the cream cheese-coconut filling into the center of each one (you can also make a small indentation in the top of the muffin with the back of a spoon as a holder for the filling). Moist and Moreish Carrot, Pineapple and Coconut MuffinsIngredients to make 16 muffins220 grams plain flour1 teaspoon baking powder1 teaspoon bicarbonate of soda1 teaspoon ground cinnamon1/2 teaspoon salt flakes175 grams brown sugar2 extra large eggs90 ml olive oil400 grams finely grated carrot1 x 440 gram tin of crushed pineapple, drained well in a sieve and juice discarded. Healthy Carrot Muffins with Applesauce let you enjoy carrot cake for breakfast! Stir in flour mixture, pineapple and carrots, mixing until all ingredients are moistened. Sift together flour, baking soda, baking powder and salt, stir in cinnamon. Slowly incorporate the wet ingredients into the dry and then fold in the carrots and 1/4 cup of the toasted coconut. To toast the coconut, place the unsweetened flakes on a baking sheet and bake at 350°F, tossing once halfway through, for 5-8 minutes until golden-brown. In a separate bowl, whisk together butter, oil, eggs, yogurt and lemon zest. Either way, from a chef standpoint, it won’t make a large enough difference to see a change in flavor or texture to be noticeable. This vegan muffin recipe is … Bake normal sized muffins for 20 minutes and mini muffins for 12 minutes, or until they spring back to the touch. Add all of the dry ingredients and using a mixing spoon, stir until just combined. Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Or someone with dirty sweatpants. In my experience heavy cream is a reference to heavy whipping cream not half and half. Slowly incorporate the wet ingredients into the dry and then fold in the carrots and 1/4 cup of the toasted coconut. Your email address will not be published. Preheat the oven to 400°F and grease a standard 12-well cupcake pan (or place paper liners inside of the wells). Preheat oven to 350°. Everything that came out of this kitchen—from the earth-shattering good Caesar dressing to the balsamic-roasted portabella sandwich with creamy artichoke spread on homemade focaccia—was simply magnificent. Look for coconut … I also omitted the walnuts (allergy) and included coconut and oats and also left out the cloves which I tend to find a little overwhelming unless teamed with something savoury such as lamb. You can leave this out to save you a trip to the store. Karen’s original recipe lists a velvety smooth cream cheese based icing and can be found in her aptly named, family friendly cookbook mentioned above. She uses fresh pineapple, which I did not have on hand and instead successfully substituted the canned variety. The other day we decided to make some muffins and thought we would play around with flavours a little. In a medium bowl, whisk together the spelt flour, salt, baking powder, baking soda, and spices. Instructions Preheat oven to 400. Melbourne chef Karen Martini describes the gorgeous carrot based muffins in her recent cookbook entitled, “Home”, as “super moist” and although this may not be the most creative description, it’s right on the mark. Carrot cake has always been one of my favorite desserts, and these carrot muffins really hit the spot. I altered her recipe slightly adding coconut to the combination of carrot and pineapple and together they impart a fantastic fresh, sweet flavour with every succulent bite. Moist and Moreish Carrot, Pineapple and Coconut Muffins. I also omitted the walnuts (allergy) and included coconut and oats and also left out the cloves which I tend to find a little overwhelming unless teamed with something savoury such as lamb. In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Carrot Cake with Pineapple and Coconut - this carrot cake recipe gets its moist texture and nuanced flavor from crushed pineapple, unsweetened coconut, lots of grated carrot, and baking spices. Copyright © 2020 Scrambled Chefs on the Foodie Pro Theme. Sprinkle over tops of … These almond flour muffins are not too sweet so they are perfect for breakfast or snacking. This recipe pays tribute to that zesty carrot cake from Zest, but don’t worry, I tinkered with it to achieve some Fanny flair. Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. But it’s a really versatile ingredient to have in your pantry and will kick the flavor up another notch in these carrot oatmeal muffins And since I’m someone who typically prefers a fourth piece of pizza over a bowl of ice cream—you better believe this must have been some damn good cake to have stuck with me all this time. These little Pineapple Carrot muffins are quite similar to my Apple Pumpkin Cakes in terms of savoury and sweet flavours. In a small bowl, whisk together the eggs, pineapple, 3/4 cup of the reserved canned coconut water, remaining 1/2 teaspoon vanilla, and coconut oil. Add carrot mixture to flour mixture; stir just until moistened. Next, add your walnuts and coconut to the dry mixture. Surprisingly you can barely taste the carrot. Batter will be slightly thick. In a large bowl, whisk together the eggs, olive oil, carrot, pineapple, zest and juice. Using a fork, whisk until the butter has completely dissolved. I was a little rushed this afternoon so I made a speedy ad-hoc icing that I spooned over each still warm muffin before racing out the door to do the school pick-up – a daily exercise that tests just how prompt and patient a parent can be whilst wrangling an energetic 20 month old up the hill and through the school gates. Carrot and pineapple is a classic combination. Add in oat flour, baking powder, baking soda + spices until combined. When fall creeps around the corner, swap out the pineapples for canned pumpkin and up the muffin’s spice game with clove and cardamom. There’s a lot of debate over how to properly permeate cream cheese into muffin batter, and that’s the type of politics I can get on board with. I was a little rushed this afternoon so I made a speedy ad-hoc icing that I spooned over each still warm muffin before racing out the door to do the school pick-up – a daily exercise that tests just how prompt and patient a parent can be whilst wrangling an energetic 20 month old up the hill and through the school gates. Spoon half a tablespoon of icing over the top of each muffin and decorate as desired. Continue baking until a toothpick inserted into the center of the cake part (not the filling) comes out clean, about another 10 minutes. See more ideas about recipes, eat, healthy muffins. Beat together eggs and sugar in a bowl, add the flour mixture gradually. But, alas, I don’t have such a tale to tell…. Evenly drop the batter into the muffin cups until they’re about 3/4 of the way full. Try them with a little cream cheese spread over top! There is not a lonesome dry, crumbly bit anywhere in these muffins. In a medium bowl, whisk together the cream cheese, 2 tablespoons of the granulated sugar, the coconut cream, 1/2 teaspoon of the vanilla extract, the powdered sugar, and heavy cream until thoroughly combined. Slowly incorporate the wet ingredients into the … In a large bowl, combine flour, sugar, baking powder, cinnamon and soda. My Ad-hoc IcingIn a bowl or jug, add 1 flat tablespoon of unsalted butter and pour in 50 millilitres of boiling water. I left the muffins in the tin to cool down and when they were just warm to the touch, I spooned over the icing and sprinkled on some extra coconut. Whisk the flour, … The other day I wanted to make a pple cinnamon muffins for my family but realized I had run out of apples…oops! Quick and easy dinner or decadent dessert - recipes for any occasion. Add all of the dry ingredients and using a mixing spoon, stir until just combined. In a large bowl, combine dry ingredients [flour, baking soda, baking powder, salt, nutmeg, cinnamon, + sugar]. Preheat the oven to 425 degrees. In a medium bowl sift together flours, baking soda, baking … Inject a little more magic into your mornings by baking up these other sweet treats: The ingredients list has half and half but the instructions say to mix in the heavy cream. Preheat the oven to 170°C. This will be safest for babies. Typically, I’m not one to put vegetables in a cake. Enter your email address to subscribe to this blog and receive notifications of new posts by email. I left the muffins in the tin to cool down and when they were just warm to the touch, I spooned over the icing and sprinkled on some extra coconut. Finally add to the flour the egg mixture and carrot/walnut mixture and mix until just combined. There is not a lonesome dry, crumbly bit anywhere in these muffins. Wash peel and grate carrot. And that takes the cake. Required fields are marked *. Go ahead and keep my details for next time. Cream Cheese-Stuffed Coconut Carrot Cake Muffins, Decadent Cinnamon Rolls with Cream Cheese Glaze, Tasty M&M’s Peanut Butter Energy Balls Recipe, Traditional Stuffed Cabbage Rolls with Tomato Sauce, 3-Ingredient Cake Mix Berry Cobbler Recipe, The Easiest Old Fashioned Pound Cake Recipe, Best Ever Cream Cheese Cookies with Funfetti Topping, Perfectly Soft Cookies and Cream Cookies Recipe, 1/3 cup granulated sugar plus 2 tablespoons, divided, 1/2 cup coconut cream (the solids on top) from canned full-fat coconut milk (reserving the liquid from the rest of the can), 2 cups grated carrots (about 2-3 large carrots), 1/2 cup unsweetened shredded toasted coconut, divided. Cake has always been one of my favorite desserts, and these carrot with! Canned variety minutes, or until they are perfect for breakfast the eggs, honey,,... And go breakfast or snack and place the muffin batter tools, homewares, and! 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