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Apple Spice Muffins

written by Ali

My contribution to Novel Foods #37 is Apple Spice Muffins. It’s been quite some time since I’ve participated in Simona’s wonderful event that she hosts on her blog, briciole. Fortunately, Novel Foods #37 came along right when I started blogging again.

The inspiration for apple spice muffins is a cozy mystery series that I just recently stumbled across - the Magical Bakery Mysteries by Bailey Cates. I love cozy mysteries that involve food, especially those set in a bakery. In this particular series, our intrepid heroine, Katie Lightfoot, also happens to be a witch. A good one, of course. She happens to belong to a coven that includes her Aunt Lucy, with whom she also owns the Honeybee Bakery. Katie is just discovering her witchy powers, as her mom and dad (also witches) tried to protect her from the witch world. Of course, Katie is also caught up in a love triangle of sorts with the Druid Steve and the firefighter, non-witch, Declan. Plus, Katie has an adorable familiar in the form of a Cairn Terrier named Mungo. Because, it’s a cozy mystery, of course.

Lucy and Katie infuse all their baked goods with witchy positivity, which takes the form of various spices and herbs. I’m definitely going to be making lavender biscotti and cheddar sage scones that get referenced several times in the first few books at some point this winter. In the meantime, apple spice muffins seem like they are a perfect spell for happiness on a cozy, rainy winter day. I’ll be curling up with a cup of tea, and the third book in the series, Charms and Chocolate Chips, with one of these muffins.

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Apple Spice Muffins

Ingredients

  • 1 3/4 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 2/3 cup lightly packed brown sugar
  • 2 eggs
  • 1 cup unsweetened vanilla almond milk
  • 1 teaspoon vanilla
  • 6 tablespoons olive oil
  • 1 small apple, finely diced (about 1 cup)

Instructions

  1. Preheat oven to 425 degrees.
  2. Combine the flour, baking powder, salt, spices, and brown sugar.
  3. Add the eggs, almond milk, vanilla and olive oil.
  4. Mix to just combine. Fold in the apples.
  5. Use muffin liners in a 12 cup muffin tin. Fill each cup 3/4 of the way full.
  6. Bake for 15 minutes or until a skewer inserted in the middle of a muffin comes away clean.
  7. Makes 12.
  8. Enjoy!
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October 18, 2019 6 comments
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Baked GoodsBreakfastFoodie PartiesLow-CarbQuick and Easy

Apple Cinnamon Muffins

written by Ali

I realize that time has seriously gotten away from me this month, so I’m sharing these apple cinnamon muffins both to get back to blogging, but also as part of my favorite Facebook recipe sharing group. Each month we get paired with a wonderful blogger. This month, I was fortunate to be cooking from My Cooking Journey. What a delectable collection of recipes! I was so tempted by so many recipes, but finally landed on Apple Muffins with Cinnamon Apple Crumb. I had apples leftover from last week and love making muffins for the week anyway, so this one was ideal. It works really well to make muffins on Sunday so that I have a treat with my coffee and my husband has breakfast.

I made a few minor adjustments. These apple cinnamon muffins don’t have any crumb, and I reduced the sugar a little bit. I also used my apple cranberry butter from last year’s preserving mania. These are egg free, though not dairy free. I can definitely see using a vegan yogurt, though, to make these completely vegan.

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Apple Cinnamon Muffins

Ingredients

  • 1 1/2 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup sugar
  • 1/4 cup apple sauce (or cranberry apple butter)
  • 3/4 cup plain yogurt
  • 1/4 cup oil
  • 1 teaspoon vanilla
  • 1 1/2 cups finely diced apple

Instructions

  1. Preheat the oven to 375 degrees.
  2. Combine the flour, baking powder, baking soda, salt, cinnamon and sugar. In a separate bowl, combine the apple sauce, yogurt, oil, and vanilla. Add the wet ingredients to the dry and combine until all the dry ingredients are incorporated. Add the apple and stir gently.
  3. Line a 12 cup muffin pan with muffin liners. Divide the batter evenly among the 12 cups.
  4. Bake for 17-20 minutes or until a toothpick in the middle of the muffin comes out clean.
  5. Makes 12. Enjoy!
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March 15, 2019 9 comments
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Baked GoodsBreakfastVegetarian

Vegan Blueberry Coconut Muffins

written by Ali

For this year’s #FoodBloggerLove, I’ve made Vegan Blueberry Coconut Muffins to send some blogging love to Heather of Join Us, Pull Up a Chair. Heather is a busy mom of two, who food blogs in her spare time. She’s trying to expand her cooking into more vegan and dairy free recipes, so I thought making vegan blueberry coconut muffins would be perfect. Oh - and she likes to bake muffins, so I’m hoping she enjoys this recipe! You can find out more about Heather’s blog at any of her social media sites: Pinterest, Instagram, Facebook, and Twitter.

Here are just a few of the recipes I saw on Join Us, Pull Up a Chair that I want to make: Jalapeno Popper Stuffed Mushrooms, Chocolate Cherry Almond Braid, and Minestrone Verde.

In the meantime, I’ll be having a vegan blueberry coconut muffin with my morning coffee. I’m on a mission to use up all the blueberries I have stored in the freezer from last year’s farmer’s market. Safe to say, I have enough for weeks more of blueberry muffins. Given that I had coconut milk leftover from another recipe, it made sense to me to use it up to make vegan muffins. The flaked coconut and ginger gives these muffins a bit of a tropical flair.

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Vegan Blueberry Coconut Muffins

Ingredients

  • 2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 1 teaspoon apple cider vinegar
  • 1 cup coconut milk
  • 1/4 cup vegetable or olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated ginger (or to taste)
  • 1/4 cup flaked coconut
  • 2 cups blueberries (fresh or frozen)

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine the flour, baking powder, baking soda, salt, and sugar.
  3. Add the apple cider vinegar, coconut milk, oil, vanilla, grated ginger, and coconut. Stir to combine until the wet and dry ingredients are thoroughly combined.
  4. Add the blueberries and combine until just incorporated.
  5. Spoon the muffin mix evenly between a 12 muffin cup lined muffin pan.
  6. Bake for 20-25 minutes or until a toothpick in the center of a muffin comes out clean.
  7. Makes 12. Enjoy!
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If you are a blogger who wants to participate in #FoodBloggerLove next year, make sure to join our Facebook group to know when sign-ups open! Also, check out my prior #FoodBloggerLove recipes here and here.

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February 11, 2019 3 comments
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Baked GoodsBreakfastFoodie PartiesSnacks

Blueberry Cardamom Lemon Muffins

written by Ali

For this month’s food bloggers recipe swap, I was inspired by the Schizo Chef’s Blueberry Cardamom Bread. I love the taste of cardamom - I think it’s a highly underrated spice that deserves much more attention than it gets. Plus, I have blueberries still frozen from last summer. My new year’s resolution has been to use up the food that’s been preserved in various ways from last season to this one. All of that to say, I did a bit of adaptation to the original recipe and made blueberry cardamom lemon muffins.

I encourage you to check out Mirielle’s blog - she has some amazing recipes with so many beautiful international flavors. If it hadn’t been for my blueberry problem abundance, I might have made Mushi Pan - Japanese Steamed Cakes or Pandan Puto - Gluten Free Filipino Steamed Muffins. But alas - blueberries are the focus of most of my baking this month.

I used Meyer Lemons in my blueberry cardamom lemon muffins. I don’t have a zester (I know - what’s wrong with me?), so have discovered a little trick that works really well for getting the zest off of lemons. Use a veggie peeler to take long strips off the lemon and then chop finely with kitchen scissors. Perfectly sized zest!

These muffins are a great tea-time or coffee-break treat. They also freeze beautifully.

In the meantime, check out all the great recipes for this month’s food bloggers recipe swap in the linky below the recipe for blueberry cardamom lemon muffins.

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Blueberry Cardamom Lemon Muffins

Ingredients

  • 1 1/2 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cardamom
  • 1 cup brown sugar
  • Zest from one Meyer Lemon or lemon
  • 3 eggs
  • 1/2 cup plain Greek yogurt
  • 1/2 cup oil
  • 1 teaspoon vanilla
  • 2 cups blueberries (fresh or frozen).

Instructions

  1. Preheat oven to 350 degrees. Use muffin papers to line 12 muffin cups.
  2. In a medium sized bowl, combine the flour, baking powder, salt, cardamom, lemon zest, and brown sugar. In a second bowl, mix the eggs, yogurt, oil, and vanilla. Add the wet ingredients to the dry, stirring until combined. Add the blueberries and fold in gently.
  3. Fill each muffin cup 2/3rds full. Bake the muffins for 25 - 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  4. Makes 12. Enjoy!
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January 14, 2019 13 comments
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Baked GoodsBreakfastHoliday Recipes

Cranberry Sauce Muffins

written by Ali

Cranberry sauce muffins are a great way to make use of Thanksgiving leftovers. Honestly, I love these so much, I would make cranberry sauce just to make these muffins.

Another Thanksgiving is over. We used up all sorts of produce this past weekend. We are down to two weeks of the CSA and while I’m looking forward to the break, the last basket really came in handy for Thanksgiving. The basket was full of potatoes, brussel sprouts, shallots, rosemary, carrots, and squash. There was also celeriac, but that’s a veggie for another post. We still had cranberries from Bandon, so all the bases were covered.

The full menu included a roasted turkey breast (for just the two of us, that’s about as much turkey as we can handle), roasted garlic mashed potatoes, roasted brussel sprouts, gravy, challah, and cranberry sauce. Oh - and a white chocolate pumpkin cheesecake that I bought for a fundraiser. I felt a little weird not cooking my own dessert, but it was so worth it!

We made use of everything throughout the weekend. The cranberry sauce made it into at least one grilled brie cheese sandwich. With one cup of sauce left, I knew I had to make some cranberry sauce muffins.

On a funnier note - I finally bought a regular 12 muffin cup muffin pan. I’ve been making muffins with one large muffin tin and one small muffin tin. You might not think it would be hard to remember to pick up a muffin pan at the store, but I kept forgetting to put it on the list. Until today - standing in the middle of my living room and going Aha! Such exclamations definitely startle both the husband and the dog.

No matter - I have plenty of muffin tins now. I gave the new pan a test run on my cranberry sauce muffins. They turned out perfectly!

Cranberry Sauce Muffins

Cranberry Sauce Muffins

Cranberry Sauce Muffins

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Cranberry Sauce Muffins

Ingredients

  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 1/2 cup oil
  • 1/2 cup Greek yogurt
  • 1 teaspoon vanilla
  • 1 cup cranberry sauce

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine dry ingredients, from flour through nutmeg, in a large bowl. In a smaller bowl, combine the eggs, oil, yogurt and vanilla. Fold the wet ingredients into the dry and mix.
  3. Line 12 muffin cups with muffin liners. Fill each muffin cup about 1/4 of the way. Divide the cranberry sauce between each muffin cup. Finish filling each cup with the remaining batter.
  4. Bake for 20 minutes or until a skewer or knife inserted in the middle of a muffin comes out clean.
  5. Makes 12. Enjoy!
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November 27, 2017 0 comment
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Baked GoodsBreakfastFarmer's MarketFreezer MealsHoliday Recipes

Pumpkin Crumb Muffins

written by Ali

It’s time for a Recipe Swap Club recipe: pumpkin crumb muffins! This month, I was delighted to be paired with Amber from Simply Made Recipes. Amber and her husband Aaron post beautiful recipes that are healthy and easy to make. I found out that Amber also grew up in Oregon - and she mentions making blackberry pies with her mom - a definite Oregon thing to do! I had such a hard time choosing a recipe to make, but finally decided that pumpkin crumb muffins were seasonal and timely. Definitely check out the original recipe here.

I’ll confess here to a substitution for these muffins. So far, I haven’t found a single pie pumpkin in any of the grocery stores here on the South coast. Granted, I haven’t been systematic in my search, and I can’t make it down to the farm stand in Langlois on a Wednesday to scope out whether or not Valley Flora, our CSA farm, has pie pumpkins at their stand. But I do have other winter squash piling up (note that the butternut squash do a little cameo on one of the photos). I decided the two kuri squashes (one red and one blue) would have to stand in for pumpkin this year. So I roasted them yesterday (whole roasted at 350 degrees for about an hour), scooped out all the flesh, and proceeded as though it was pumpkin. Honestly, I can’t really tell a difference other than the squash was less stringy than some pie pumpkins I’ve encountered. I didn’t even need to puree - just mashed the squash up a bit.

I used up some of the puree in a dog treat recipe that will be up on the blog in a few days and then froze the rest in one cup increments. I’m glad to have it on hand for recipes later this winter. Hard to believe, but I’m not making my own Thanksgiving dessert this year - I gave in and am buying a white chocolate pumpkin cheesecake from the local culinary institute as part of a fundraiser for my college’s business students. Sorry, not sorry. I figure it gives me more time to make challah and maybe bacon wrap the turkey breast we are cooking. In the meantime, we can snack on pumpkin crumb muffins.

1

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Pumpkin Crumb Muffins

Ingredients

    For the muffins
  • 1 3/4 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 eggs
  • 1/4 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 1/2 cup pumpkin or winter squash puree
    • For the crumb topping
  • 3/4 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 6 tablespoons cold butter

Instructions

  1. Preheat the oven to 425 degrees.
  2. Combine the flour, brown sugar, baking soda, cinnamon, pumpkin pie spice and salt. Stir in the eggs, milk, vegetable oil, and vanilla. Add in the pumpkin puree and combine.
  3. Fill 12 muffin cups 3/4 full. Combine the crumb topping ingredients in a small bowl, crumbling the butter into the mixture until it is the size of peas. Spread the topping over each muffin.
  4. Bake at 425 degrees for five minutes. Lower the oven temperature to 350 degrees and bake for 16 minutes.
  5. Makes 12. Enjoy!
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November 20, 2017 0 comment
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Cranberry White Chocolate Muffins
Baked GoodsBreakfastFarmer's Market

Cranberry White Chocolate Muffins

written by Ali

Cranberry white chocolate muffins is one of my new favorite recipes celebrating a very special local ingredient here on the south Oregon coast: cranberries! One of the little known facts about Bandon, Oregon is that it’s home to 1600 acres of cranberry bogs, which make up 5% of the national cranberry crop, producing around 30 million pounds of berries. I have to confess that touring a cranberry bog has been pretty high on my bucket list since I moved to Oregon eight years ago. I wasn’t sure how to actually make that happen, but got very lucky recently and got to visit a cranberry bog during harvest as part of my day job. Part of the visit included getting a bag of cranberries - which I’m hoarding storing in the freezer.

I love cranberries so much that one small bag is not going to last me for the holiday season. Fortunately, local Bandon cranberries are a perfectly normal veggie in our local market. After stocking up this weekend, I’m feeling like I might just have enough cranberries for Thanksgiving. In the meantime, I just had to make cranberry white chocolate muffins. These have been so perfect first thing in the morning with a cup of coffee. They freeze like a dream, which means I’ve been able to spread out the bounty over a couple of weeks, while I contemplate other cranberry recipes to make.

I did think that I might want to retire and become a cranberry farmer. That particular fantasy got dashed on the rocks of despair when I learned that flooding the cranberry bog results in displaced spiders that decide the human being raking up the cranberries in the bog is a good dry island to climb on. Yeah, ok, cranberry farming is definitely not in my future. I still believe that cranberries floating in a bog is one of the prettiest sites on Earth.

Cranberry White Chocolate MuffinsCranberry White Chocolate Muffins

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Cranberry White Chocolate Muffins

Ingredients

  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 1/2 cup oil
  • 1/2 cup Greek yogurt
  • 1 teaspoon vanilla
  • 1 cup whole cranberries (fresh or frozen)
  • 1/2 cup white chocolate chips

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine dry ingredients, from flour through nutmeg, in a large bowl. In a smaller bowl, combine the eggs, oil, yogurt and vanilla. Fold the wet ingredients into the dry and mix. Fold in the cranberries and white chocolate chips.
  3. Line 12 muffin cups with muffin liners. Fill each muffin cup about half way.
  4. Bake for 20 minutes or until a skewer or knife inserted in the middle of a muffin comes out clean.
  5. Makes 12. Enjoy!
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November 13, 2017 0 comment
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Carrot Cake Cream Cheese Mini Muffins
Baked GoodsBreakfastFarmer's Market

Carrot Cake Cream Cheese Mini Muffins

written by Ali

These carrot cake cream cheese mini muffins are an homage to the fall like weather we’ve had the past few days. Cinnamon, carrots, cream cheese – all of these scream fall to me. Plus, I’ve been on a carrot mission this weekend – carrots have been accumulating in the fridge veggie drawer over the past two CSAs. I opted to go the carrot cake route to take care of a couple of them, creating these carrot cake cream cheese mini muffins.

I’m a fan of mini-muffins, as you may have noticed. These are the perfect size for a quick treat to go with my coffee first thing in the morning. They also freeze beautifully, which means I can pack two of them in my lunch, keep it in the fridge overnight, and be ready to enjoy a cozy muffin first thing in the morning. The size also keeps the portion to a reasonable calorie intake. I also love the idea of cream cheese on the inside of the muffin rather than as frosting. It’s such a perfectly tangy little surprise in these mini muffins.

This week’s CSA share made me glad, yet again, that I live here on the Southern Oregon coast. We’re getting an abundance of fava beans – which just happen to be my favorite snack. They are so easy to roast and can be eaten pretty much in their entirety this way. In addition to favas, we got lettuce, tomatoes, an onion, carrots, broccoli, and zucchini. We picked up berries, jalapenos, Anaheim peppers, corn, and more tomatoes from the farmer’s market. The haul this week resulted in a salad (no surprise there), grilled corn, tomato/pepper/onion Pico de Gallo, more zucchini pancakes, broccoli cheddar pot pies (recipe will be on the blog later this week), and these carrot cake cream cheese mini muffins.

I love that the carrots we’ve been getting just taste intensely carroty. Talk about the terroir of the land – all of the produce we’ve gotten has reflected where we live. And despite the fact that sometimes I look in the fridge and scream Eek! at the thought of all the cooking I need to do, I’m really enjoying this season.

I sized down this recipe to make a reasonable number of mini-muffins (a total of 16). You could definitely size up easily and make several batches worth. I resisted, as I’m pretty sure I’ll be getting more carrots next week and am trying to avoid stacks and stacks of freezer food I’ll never make it through.

Carrot Cake Cream Cheese Mini Muffins

Carrot Cake Cream Cheese Mini Muffins

Carrot Cake Cream Cheese Mini Muffins

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Carrot Cake Cream Cheese Mini Muffins

Ingredients

    For the muffins
  • ¾ cup flour
  • ¼ cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1/3 cup oil
  • 1 egg
  • ½ teaspoon vanilla
  • 1 cup grated carrots
    • For the cream cheese filling
  • ¼ package cream cheese (2 ounces)
  • ½ teaspoon sugar
  • ½ teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees
  2. Combine the dry ingredients, from flour through salt. Create a well in the dry ingredients and add in all ingredients from the oil through the vanilla. Stir in the grated carrots.
  3. Make the cream cheese filling by combining the cream cheese with the sugar and vanilla.
  4. Grease or use mini muffin cupcake papers on at least 16 mini muffin cups. Place 1 teaspoon of the muffin mix in each cup. Place ½ teaspoon of cream cheese in the middle of each muffin cup. Place a final 1 teaspoon of the muffin mix over the cream cheese.
  5. Bake for fifteen minutes or until a toothpick inserted in the middle of the muffin comes out clean.
  6. Makes 16. Enjoy!
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August 7, 2017 2 comments
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Zucchini Carrot Chocolate Muffins
Baked GoodsBreakfastFarmer's Market

Zucchini Carrot Chocolate Muffins

written by Ali

Zucchini carrot chocolate muffins used up two veggies at once. Plus, what’s better than chocolate for breakfast? These zucchini carrot chocolate muffins also helped with the zucchini glut that was slowly starting to back up in the fridge. Ok - two zucchini isn’t exactly a glut, but zucchini seem to have secret plans for world domination. Who’s to say that they wouldn’t start their devious plans in my fridge?

This week’s CSA included lettuce, fava beans, tomatoes, flat leaf parsley, 1/2 a large cabbage, an onion, carrots, broccoli, a zucchni, and collard greens. We also got green beans, berries, and basil from the farmer’s market. The tomatoes were the first to be used - these were the official first tomatoes of summer, so one was immediately eaten with a bit of sea salt. The other two went into a barbecued chicken salad along with the lettuce. The fava beans were roasted (check out my Instagram feed to learn more). The 1/2 cabbage is happily fermenting in the cabinet, soon to become sauerkraut. The onion and zucchini went into zucchini pancakes, while the zucchini from last week went with the carrots to go into these muffins. At the end of the weekend, we are left with the broccoli, the collard greens, and the parsley. I’m pretty sure that the broccoli will make it into a chicken and rice dish later this week. The fate of the greens and the parsley is a bit up in the air right now.

In the meantime, these zucchini carrot chocolate muffins will be a great snack to have with my coffee in the morning. In fact, they are so good, I’m kind of hoping for more zucchini in my CSA basket this week. You can make these either in the mini-size I’m showcasing here or as regular sized muffins. I prefer the mini-muffins - they are easy to freeze and then toss in my lunch bag for the next morning.

Zucchini Carrot Chocolate Muffins

Zucchini Carrot Chocolate Muffins

Zucchini Carrot Chocolate Muffins

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Zucchini Carrot Chocolate Muffins

Ingredients

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 eggs
  • 2/3 cup yogurt
  • 1/3 cup oil
  • 1 tablespoon vanilla
  • 1 1/2 cups grated zucchini
  • 1/2 cup grated carrot
  • 1/3 cup mini chocolate chips

Instructions

  1. Preheat the oven to 350 degrees.
  2. Combine the dry ingredients, from flour through baking powder. Make a well in the dry ingredients and add the eggs, yogurt, oil, and vanilla. Mix until the dry ingredients are all incorporated. Add the zucchini, carrot and mini chocolate chips.
  3. Distribute the mix between either 48 mini muffin cups (either greased or lined) or 12 regular sized muffin cups. Bake at 350 degrees for 20 - 30 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
  4. Enjoy!
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July 31, 2017 0 comment
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Macadamia coconut chocolate mini muffins
Baked GoodsBreakfastLunch Recipes

Macadamia Coconut Chocolate Mini Muffins

written by Ali
macadamia coconut chocolate mini muffins

Macadamia Coconut Chocolate Mini Muffins are my anecdote to winter weather, which I’ve had enough of to last me several years. I know I’m not the only one feeling this way - it’s been a brutal winter across the US. We do have tulips and daffodils poking their heads out of the ground finally. I had a moment this morning where there was that elusive hint of spring in the air. Still, I think real spring is about a month away still. So for now, I’m going to spend lots of time fantasizing about tropical beaches and warm weather.

I have some very happy associations with the flavors in these muffins: macadamia nuts, coconut, and chocolate. I lived in Majuro in the Marshall Islands for two years, fourteen years ago this year. I will never forget my trip to get there. For one, I had never flown by myself before and I was absolutely petrified of flying as it was. I remember the fear I felt getting on the plane to Honolulu, which was my intermediary stop between the US and there. But I also remember landing in Honolulu and being so overwhelmed by how beautiful it was. I was exhausted that first night, so went to the corner ABC store and bought a tuna fish sandwich, Maui chips, a papaya salad, and chocolate covered macadamia nuts. I flew back and forth through Honolulu during that two year time stretch, and that meal became my Honolulu ritual.

So anytime I’m feeling dreary here in the PNW, I’ll do my best to catch those flavors again. Macadamia coconut chocolate mini muffins are a great way for me to lose myself to the sounds of the ocean and feel of that beautiful humid air in Hawaii.

Macadamia coconut chocolate mini muffins

 

Macadamia coconut chocolate mini muffins

Macadamia coconut chocolate mini muffins

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Macadamia Coconut Chocolate Mini Muffins

Ingredients

  • 3/4 cup butter
  • 1/2 cup sugar
  • 2 eggs
  • 3/4 cup Greek yogurt (plain or honey flavored)
  • 1 teaspoon vanilla
  • 1 1/2 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup chopped macadamia nuts (unsalted)
  • 1/3 cup unsweetened flaked coconut
  • 1/2 cup mini chocolate chips (or chocolate chunks, chopped into smaller pieces)

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream the butter and sugar in a medium sized bowl. Add the eggs, vanilla, and Greek yogurt and mix.
  3. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients a bit at a time until all the dry ingredients are combined.
  4. Add the macadamia nuts, flaked coconut, and chocolate. Stir to combine.
  5. Butter or line each cup of a mini-muffin pan. Spoon a tablespoon of the muffin batter into each cup. If your pan only makes 24 mini-muffins, you'll need to make two batches as this recipe easily makes 36 - 48 mini-muffins.
  6. Bake for 15 minutes or until a knife or toothpick entered into the center of a muffin comes out clean.
  7. Enjoy!
  8. Makes 36 - 48 mini-muffins
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This post is linked up to The Baking Explorer for February’s Treat Petite. Check out both The Baking Explorer and Cakeyboi, the hosts of Treat Petite.

February 15, 2017 19 comments
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