Thursday, October 4

Raspberry Coconut Cream Muffins (Dairy Free)

Boy I miss cooking.  I've hardly had a chance to 'break in' the kitchen since we moved in more than 2 months ago!  Crazy! This morning I got up early and decided that seeing it was going to be a warm day I should get baking sooner rather than later.  However the great news about this house is, it is slate and floorboards throughout, and aircon, perfect summer house!

It also gave me an opportunity to use some of the baking papers I've been accumulating!  I can't resist a pretty cupcake paper.  These ones are Martha Stewart ones... they come in a pack of 50 which I think is much better than the packs of 24 or even 12... 

and also work out if where I put things in the kitchen actually works.  The kitchen whilst not the loveliest of benchtops has great storage, 2 large deep drawers for my baking/cooking gadgets.

And wide drawers for baking trays and tins and every day cooking utensils, foils and bags etc.  Do love these!

OK now on to the recipe.  It's a simple formula of baking with just a few little tweaks.   We were a little short on milk and although I could use milk powder (great for baking) I saw the coconut cream on the shelf and had a bright idea.

Dairy free coconut cream muffins
2 cups plain flour
1 cups caster sugar
1tb + 1 tsp baking powder
3/4 cup canola oil
2 eggs
1 1/4 cups coconut cream
3/4 cup shredded coconut
2 cups frozen raspberries

Pre-heat oven to 200 degrees c.

In a mixing bowl combine flour, sugar, baking powder, oil, eggs and coconut cream.  mix well.  I mixed mine in the kitchenaid for about a minute on speed 2.

Add the coconut and the raspberries, stir through gently but thoroughly.

The mix will smell so divine right now.  Go on, taste it.  You know you want to....

Spoon into your cupcake or muffin cases.  Fill about 2/3 of the way up.  (If you don't have a tupperware mini-ladle, I recommend, I've had these for over a decade - love!)

Bake for 20 minutes.. look how lovely they turn out!?

 Cool completely and store in airtight container for a few days or in ziplock bags in the freezer for up to two months (they will never last that long!)

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4 lovely comments:

Anonymous said... [Reply to this amazing comment]

It has *never* entered my mind to bake with coconut cream but I've just 'seen the light'! I bet these are so moist and delish.

Michelle's Style File on November 1, 2012 at 7:18 PM said... [Reply to this amazing comment]

These sound wonderful!


mary li on November 16, 2012 at 5:51 PM said... [Reply to this amazing comment]

Thanks to share. They are delicious!

a ji o ji suno ji on June 27, 2013 at 5:12 AM said... [Reply to this amazing comment]

Now, I’m now planning on changing my room designs. How much would it cost me if I avail of your pretty wall decals service?
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