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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)

Roasted Brussel Sprouts with Garlic, Lemon, and Feta

Roasted Brussel Sprouts with Garlic, Lemon, and Feta

by Pam on October 28, 2013

My first attempt at brussel sprouts[1] was a big success with my entire family but my husband said he wanted to try it with lemon next time. I simply seasoned these fresh brussel sprout halves in olive oil, sea salt, and freshly cracked pepper, to taste then drizzled a bit of lemon juice on them before roasting. I then sautéed some garlic with olive oil then tossed the brussel sprouts in the pan and squeezed more lemon juice on top and tossed to coat evenly. Once they were in the serving bowl, I sprinkled the top with feta cheese. They turned out delicious and my husband and I both really liked them a lot, my kids on the other hand, were not fans. Oh well, you can’t win them all.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Zest the lemon; set aside.

Toss the brussel sprouts with 2-3 teaspoons of olive oil then season well with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then place on the baking sheet. Squeeze one half of a lemon evenly over the sprouts. Place into the oven and bake for 10 minutes then flip the brussel sprouts and roast for an additional 10 minutes. Remove from the oven and set aside.

Heat a large skillet over medium heat with 2-3 teaspoons of olive oil. Add the minced garlic and dash of crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the brussel sprouts followed by the juice from the remaining half of the lemon. Toss to coat evenly. Pour into serving bowl. Sprinkle the top of the brussel sprouts with feta cheese and lemon zest. Serve immediately. Enjoy.



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Roasted Brussel Sprouts with Garlic, Lemon, and Feta




Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25 minutes



Ingredients:

2 cups of fresh brussel sprouts, halved
2 tbsp olive oil (divided)
Sea salt and freshly cracked pepper, to taste
Juice of 1 lemon (divided)
2 cloves of garlic, minced
Dash of crushed red pepper flakes
Feta cheese, to taste
Zest of 1 lemon

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Zest the lemon; set aside.

Toss the brussel sprouts with 2-3 teaspoons of olive oil then season well with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then place on the baking sheet. Squeeze one half of a lemon evenly over the sprouts. Place into the oven and bake for 10 minutes then flip the brussel sprouts and roast for an additional 10 minutes. Remove from the oven and set aside.

Heat a large skillet over medium heat with 2-3 teaspoons of olive oil. Add the minced garlic and dash of crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the brussel sprouts followed by the juice from the remaining half of the lemon. Toss to coat evenly. Pour into serving bowl. Sprinkle the top of the brussel sprouts with feta cheese and lemon zest. Serve immediately. Enjoy.



 

References

  1. ^ Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)