I’ve been experimenting in the kitchen. In my upcoming posts you can expect recipes for Müsli Bread, Garlic Cardamom Rolls, and White Chocolate Marzipan Cookies. I’m not done with tweaking them yet but I hope to get the recipes up soon. As I already mentioned in my last post, I’m very busy right now so this is a rather short post. And it’s about muffins. About very, very good muffins! My usual taste-testers, the co-workers, were raving about these. They are made with coconut. I called them Macaroon Muffins because they have this macaroon like top and their taste is close to that of coconut macaroons.
Macaroon Muffins (makes 12)
112 g (1/2 cup) vegan margarine, softened
200 g (1 cup) sugar
60 g (1/4 cup) plain soy yoghurt
60 ml (1/4 cup) soy milk
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional)
240 g (2 cups) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
80 g (1 cup) dried and finely shredded coconut
50 g (1/3 cup) chocolate chips
Preheat oven to 160°C (325°F). Line a muffin pan and set aside.
Cream together margarine and sugar until light and fluffy, about 3-5 minutes. Mix soy yoghurt, soy milk, and extracts. Beat into margarine mixture. Sift in flour, baking powder, baking soda, salt, and coconut. Mix until combined. The batter will be rather stiff. Fold in chocolate chips. Bake for 20-25 minutes until golden brown on top. Remove from pan and let cool completely.