DOVE PEANUT TOFFEE CRUNCH-COCONUT MUFFINS

This is it – the end of my stash of Dove Peanut Toffee Crunch.  They were put to good use in these yummy coconut muffins.  Coconut oil, coconut flour, coconut milk, toasted coconut and coconut extract bring an amazing texture and flavor to this moist, dense and not too sweet breakfast muffin.  And the coconut flour, toasted coconut, pecans and whole wheat flour add fiber.

If you want to be naughty, soften some butter and mix some real maple syrup and a bit of cinnamon into it.  Absolutely delicious on this or any other muffin.  If you want your muffin to be sweeter, just add an additional 1/4 cup sugar to the batter.

Dove Peanut Toffee Crunch Coconut Muffins Source:  Judy’s Kitchen Rating:  8.5 out of 10 Click for PRINTABLE PAGE

INGREDIENTS:  1/4 cup Bob’s Red Mill organic coconut flour 1/4 cup King Arthur white whole wheat flour 1-1/2 cups unbleached all-purpose flour (I used Gold Medal) 3/4 - 1 cup sugar (I used 6 Tbsp. sugar + 1-1/2 Tbsp. NuNaturals Stevia = 3/4 cup sweetener) 2-1/2 tsp. baking powder 1/2 tsp. sea salt 1/4 cup toasted chopped pecans 1/2 cup toasted sweetened dried coconut 1/2 cup Dove Peanut Toffee Crunch, chopped 1/4 cup extra-virgin unrefined coconut oil (if hardened, then melt and cool)  1/4 cup Smart Balance buttery spread or butter, melted, cooled 1 large egg 1/2 tsp. pure vanilla extract 1/4 tsp. coconut extract (optional) 1 cup lite coconut milk 1/4 cup milk Heat oven to 425F.  Grease a 12-cup standard muffin pan, or line with paper cups.  In medium-large bowl, whisk together flours, sugar, baking powder and salt.  Stir in pecans, dried coconut and toffee crunch.  Set aside. In large bowl, whisk together coconut oil, butter, egg, flavorings and milks till smooth.  Add dry ingredients all at once and stir with spoon or spatula lightly, just till barely incorporated.  Do not over mix.  Divide batter evenly among the 12 muffin cups, using about 1/4 cup batter for each muffin.  Place pan in oven, close door, and immediately reduce heat to 350F (325 for dark or coated pans).  Bake 17-20 minutes, or till a toothpick inserted in center of muffin returns with just a few crumbs.  Cool in pans 5 minutes, then turn out onto wire rack to cool completely.   Serve plain or with butter sweetened with maple syrup and cinnamon.  Yield:  12 muffins.