My New Year’s resolution: to eat more healthfully and exercise more. Instead of cookies or cake for dessert, it’s muffins for me. Especially these. Made with extra-virgin unrefined coconut oil, coconut and whole wheat pastry flours and antioxidant-rich blueberries, these are not only good for you, they’re delicious to boot! I buy Bob's Red Mill Organic High Fiber Coconut Flour, available in most grocery stores, and keep it in the freezer with my other whole-grain flours.
Made from the meat of coconuts after the milk has been removed, coconut flour is loaded with nutrients that offer numerous health benefits. It’s gluten free, and doesn’t trigger an inflammatory response within the body. Containing almost double the amount of fiber found in wheat bran and as much protein as wheat, coconut flour helps to reduce cholesterol and prevent heart disease and diabetes.
I guarantee that this will be one of the best blueberry muffins you have ever eaten. Moist, light and tender with an outstanding flavor, this muffin is very satisfying because of the high fiber content. And to encourage you to make these, Bob’s Red Mill will send a one-lb. package of their organic high-fiber coconut flour and a 24-oz. package of their whole wheat pastry flour to three of my US/Canadian readers. My apologies to readers who live outside the US and Canada.
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Deadline for entries is Friday, January 7.
Oh, and here's the recipe --
|Coconut –Blueberry Muffins with Pecan Crumble Topping |
Source: Judy’s Kitchen
Rating: 9.5 out of 10
Click for PRINTABLE PAGE
|COCONUT-BLUEBERRY MUFFINS: |
1/4 cup organic extra-virgin coconut oil
2/3 cup sugar ((or sugar substitute)
1 large egg
1/2 cup + 2 Tbsp. buttermilk
1/2 tsp. pure vanilla extract
1 cup + 2 Tbsp. whole wheat pastry flour
1/4 cup coconut flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. sea salt
1-1/2 cups fresh or frozen blueberries, divided use
PECAN CRUMBLE TOPPING:
1/4 cup pecans, finely chopped
1/4 cup whole wheat pastry flour
1/4 cup coconut flour
1/4 cup sugar (or sugar substitute)
2 Tbsp. butter, melted
Heat oven to 425F. Spray a 12-cup muffin tin with nonstick cooking spray, or line with paper cups. In large bowl, whisk together oil and sugar. Add egg, milk and vanilla and whisk till smooth.
In small bowl, combine flours, baking powder, baking soda and salt. Stir in 3/4 cup blueberries, then fold this mixture into the wet ingredients. Do not over mix. Spoon batter into prepared pan, using about 1/4 cup batter for each muffin. Press remaining blueberries onto tops of muffins, pushing in slightly.
In small bowl, combine topping ingredients with fork or fingers. Sprinkle over muffin tops.
Place muffins in oven. Reduce heat to 350F. Bake about 20 minutes, or till a wooden pick inserted in center of muffins returns with just a few crumbs. Cool in pans 5 minutes, then transfer to wire rack to finish cooling. Yield: 12 standard-size muffins