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Toasted Coconut and Blueberry Muffins

Toasted Coconut and Blueberry Muffins

by Pam on April 9, 2013

I made these muffins for my kids and husband on Sunday morning. They were super quick and easy to make and they smelled amazing while they baked in the oven. These muffins were the perfect way to use up my tart blueberries that I had in the refrigerator. The kids ABSOLUTELY loved the muffins and so did my husband. They didn’t last long and the kids have already asked for another batch. I’d say that makes this recipe a keeper!

Preheat oven to 400 degrees and coat a 12 cup muffin tin with cooking spray.

Toast 1/2 cup of coconut. Place the coconut in a thin layer on a baking sheet. Place into the oven and watch very carefully so it doesn’t burn. Toss to brown evenly. Remove from the oven and let it cool.

Combine flours, baking powder, salt, and sugar together in a large bowl. Add the toasted coconut and combine.

Using an immersion blender, mix together the egg, butter, milk, and vanilla until well combined. Slowly pour the dry ingredients into the wet ingredients and mix well. Fold the blueberries gently into the muffin batter.

Divide the batter among muffin cups (I only used 11 of the cups). Sprinkle the (un-toasted) coconut evenly over the top of each muffin.

Bake for 18-20 minutes or until a tester inserted into the center of a muffin comes out clean. Cool for a few minutes in the muffin tin then remove from the tin and let them cool on a cooling rack. Enjoy.



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Toasted Coconut and Blueberry Muffins




Yield: 11 big muffins (or 12 smaller ones)

Prep Time: 10 min.

Cook Time: 18- 20 min.



Ingredients:

1 1/2 cups of white flour
1/2 cup of whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/2 cup sweetened coconut, toasted
1/2 cup of sweetened coconut
1 egg, beaten
4 tablespoons butter, melted and slightly cooled
1 cup milk
1 tsp vanilla extract
1 1/2 cups fresh blueberries (divided)

Directions:

Preheat oven to 400 degrees and coat a 12 cup muffin tin with cooking spray.

Toast the coconut. Place the coconut in a thin layer on a baking sheet. Place into the oven and watch very carefully so it doesn’t burn. Toss to brown evenly. Remove from the oven and let it cool.

Combine flours, baking powder, salt, and sugar together in a large bowl. Add the toasted coconut and combine.

Using an immersion blender, mix together the egg, butter, milk, and vanilla until well combined. Slowly pour the dry ingredients into the wet ingredients and mix well. Fold the blueberries gently into the muffin batter.

Divide the batter among muffin cups (I only used 11 of the cups). Divide the batter among muffin cups (I only used 11 of the cups). Sprinkle the (un-toasted) coconut evenly over the top of each muffin.

Bake for 18-20 minutes or until a tester inserted into the center of a muffin comes out clean. Cool for a few minutes in the muffin tin then remove from the tin and let them cool on a cooling rack. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe in the Food 52 Cookbook

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Mini Baked Frittata with Feta, Spinach, Roasted Red Pepper, and Dill

Mini Baked Frittata with Feta, Spinach, Roasted Red Pepper, and Dill

by Pam on February 7, 2013

I made this for mini frittata for breakfast recently by using up what I had in the refrigerator. I wanted to keep it healthy yet full of great flavor so the combining feta, roasted red pepper, spinach, and dill together was perfect. This frittata turned out light, fluffy, and super flavorful. A great way to start the day!

Preheat the oven to 350 degrees.  Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with dill, sea salt, and freshly cracked pepper, to taste.  Place a bit of the feta, spinach, and roasted red pepper into the mini baking dish.

Pour the egg mixture into the baking dish then place the remaining feta, spinach, and roasted red pepper on top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean.  Remove from the oven and serve immediately.  Enjoy.

 



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Mini Baked Frittata with Feta, Spinach, Roasted Red Pepper, and Dill




Yield: 1

Prep Time: 10 min.

Cook Time: 25-30 min.

Total Time: 35-40 min.



Ingredients:

2 eggs
1-2 tsp milk
Sea salt and freshly cracked pepper, to taste
1/4 tsp dill
1 tbsp feta cheese
2 tbsp baby spinach, chopped
1 tbsp roasted red pepper, chopped

Directions:

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with dill, sea salt, and freshly cracked pepper, to taste. Place a bit of the feta, spinach, and roasted red pepper into the mini baking dish.

Pour the egg mixture into the baking dish then place the remaining feta, spinach, and roasted red pepper on top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

how to personalize and prepare them, even in the oven – Italian Cuisine


If you are planning to prepare homemade Carnival desserts, read these three tips from the chefs of La Scuola de la Cucina Italiana. They may seem simple, but they will surely make the difference.

Zeppole, castagnole, chiacchiere and apple fritters: before Carnival, it is more concentrated in the preparation of desserts rather than in the choice of the perfect costume. At least that's what we hope here at The School of Italian Cuisine. Here are three tips to make the most classic Carnival sweets at home.

1. Alcohol component

We must not underestimate the use of liqueurs in the preparation of desserts, especially in the typical preparations of the Carnival. In particular, for the Chatter it is necessary to insert an alcohol-based liquid into the mixture: the alcohol, in fact, evaporating during cooking, will contribute to the increase in volume and to the formation of the classic bubbles. The advice is to use the grappa, so as to give an aromatic note that is not too predominant.
Also in the preparation of the damselfish the secret, in order not to obtain a too solid dough, is the use of a liqueur: the advice is that, at the end of cooking, to wet the castagnole inalchermes. In this way they will also look like cute pink confetti.

2. Bake Carnival desserts (even in the oven)

Tradition has it that the Carnival sweets are fried in the lard; in fact, they are born from stories of poverty, in which the only fat available in abundance was precisely this. Then the choice is turned on the oil, in particular, seed oil. Our pastry chef's advice is to use thepeanut oil, so as not to add further flavor to the dessert. Alternatively, you can choose theolive oil, whose use will have a higher cost and above all will give the characteristic aftertaste.
To make a healthier alternative, you can bake the Carnival desserts at oven: what is the secret? Follow the exact same recipe; it will simply change the consistency of the cake, but it will certainly be lighter.

3. Choice of ingredients

As in any preparation, nothing must be left to chance: the choice of the ingredients it is as important as the steps to be achieved. In particular, in the realization of the apple fritters it is better to use more mature apples, so they are sweeter to taste and do not have too much floury consistency.
In the mixture of damselfish you can add other ingredients in addition to the classics, according to your taste, such as raisins, candied fruit and chocolate chips. The advice is always to pay attention to the humidity of these ingredients: they should not contain too much water, otherwise frying would be affected.
To enrich the taste of the Chatterfinally, it is possible to dip them in the melted dark chocolate; alternatively, it is possible to realize a decoration by spreading its surface. We must always be careful, however, that the rumors have already been cooked and are dry.

If we have intrigued you with these tips, we will soon be waiting for you at the Carnival Desserts course!

Texts by Caterina Limido