Coconut-Butterscotch Muffins

Coconut-Butterscotch Muffins

 I like to bake, almost daily and it is important to me, to have variety.  I would not be happy making pies or cakes or muffins, everyday.  It may be a platitude but I think, variety in baking is the spice of life.

I had a topping mix left from another recipe and did not want to keep it, taking up space.  My choices were muffins or a coffee cake.  Muffins won.  I had not eaten lunch and was hungry.  Muffins are done quickly and easily and for some reason, sounded acceptable for lunch while a coffee cake did not.

I name the muffins after the topping, a blend of coconut, dried apples, butterscotch chips and chopped almonds.  With a small amount of canola oil, I had a nice streusel for the muffin.

Coconut-Butterscotch Muffins 

Ingredients -

2 cups AP flour
1/3 cup granulated sugar
1 tablespoon instant coffee
1 tablespoon baking powder
 1 teaspoon cinnamon
1/4 cup Brownulated brown sugar (granulated brown sugar or packed brown sugar - light)
1 cup strong coffee, cooled
1 cup oil minus one tablespoon
1 egg
1/2 teaspoon vanilla extract

Directions:
  • Preheat oven to 400 degrees.
  • Either spray muffin cups or use liners.
  • In a large bowl, whisk together the dry ingredients, except the brown sugar.
  • Mix until there are no lumps.
  • Stir in brown sugar, making sure it is well mixed.
  • In a small bowl, mix  the coffee, oil, egg and vanilla together, until well combined.
  • Pour this liquid mixture over dry ingredients and do a quick stir to mix the two together.  Do not over-mix.  A few lumps are not a problem.
  • Fill each cup about 3/4 full.
  • Place streusel on top.
  • Bake for 20 minutes or until a toothpick inserted, comes out clean.
  • Let stand for five minutes and then it is time to enjoy these.

This is linked to the Ultimate Recipe Swap at  Life as Mom.
Frugal Food Thursdays  at Frugal Follies
The Grocery Cart Challenge 
Your Recipe, My Kitchen 
Midnight Maniac's Meatless Mondays

Comments

  1. KristenFebruary 2, 2011 at 11:00 AM

    Those look like wonderful muffins. I love all things butterscotch!

    ReplyDelete
  2. Ambreen (Simply Sweet n Savory)May 28, 2011 at 2:59 AM

    Your muffins look really good! Thanks for sharing.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more