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Monday, May 29, 2017

Coconut Raisin Muffins - #MuffinMonday




I've been meaning to make these coconut raisin muffins for a few months now but something would always happen. The stars all aligned for May's Muffin Monday. But when I went to the kitchen to start baking, I found myself making mango muffins instead. Two Julie mangoes were sacrificed for those muffins. The flavour was amazing, the texture was horrible. They were heavy, dense, doughy - not good at all. Unfortunately, I was out of mangoes so I had to revert to the original plan.

These coconut raisin muffins involved a tad more work than I like to do in the kitchen. First, I decided to make fresh coconut milk. Making coconut milk is a labour of love and not something I do very often. Getting the coconuts out of the husk is hard enough. I used to happily wield a machete or chopper when I was in my teens but now, I keep picturing me chopping a finger off. My brain is weird. After you get it out the husk, it's time to get the coconut meat out the shell. I still have not perfected that step. After cutting into an eye and draining the coconut water, I typically wrap the coconut in a some paper, place it in a bag, and then hurl it at a concrete surface until it's broken up enough for me. Next, I grab a table knife and try to pry the meat out. A knife with a sharp tip would definitely make the work easier but I have stabbed myself enough times to stick exclusively to the butter knife. The edges of the coconut shell are also extremely sharp. I've read tips about freezing and baking the coconut to make prying it from the shell easier. I've tried freezing. Didn't work. After you've applied bandages to all your cuts, the next step is to blend the coconut with hot water to get your coconut milk. Blend, strain, squeeze, enjoy. I also grated some of the coconut for the muffins.

All of that for really great muffins. I ate one, snapped some pics and walked away to go take care of something. When I returned, all the muffins were gone. There was just a solitary raisin left. I had packed away some for a friend and I really wished that I hadn't told him about them because I had none left for myself. I still have some coconut milk and meat left so I think I will make another batch later today. The process will be much faster since I won't be starting with coconuts still in the husk.

I'm not the only one sharing muffins this Monday. Scroll down for links to more!


Coconut Raisin Muffins
(Yield: 12 muffins)


Ingredients
100 grams raisins, soaked in liquid of choice (rum, water, rum, coconut water, rum)
240 grams flour
1 tablespoon baking powder
1 tablespoon ginger powder
1/4 teaspoon salt
100 grams brown sugar
100 grams fresh coconut, grated (or processed)
180 millilitres coconut milk, room temperature
80 millilitres oil (I used melted coconut oil)
1 egg, room temperature

Directions

Strain the raisins and leave to drain while you prepare everything else.
Preheat oven to 350 F. Grease or line a muffin tin.

Whisk together flour, baking powder, ginger powder, and salt. Stir in the brown sugar and the grated coconut.
In a separate container, mix together the coconut milk, oil, and the egg. Your coconut oil will solidify if your ingredients are below 76 degrees.

Stir the wet ingredients gently into the dry ingredients. Stop before it is completely mixed - just after about 5 or so stirs. There should still be lots of flour still showing. Add the raisins and stir gently until everything is just combined.

Scoop into the prepared muffin pan and bake 18 to 20 minutes or until a toothpick inserted into the muffin comes out clean.

Hide a couple for yourself to enjoy.



#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.



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3 comments:

  1. Oh Kelly, all that hard work....at least the disappearance of the muffins let you know it was worth it. Thanks for my morning chuckle.

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  2. You have my unending admiration, Kelly! What a job making your own coconut milk! In Malaysia, they use a scraper to get the coconut meat out so you don't have to remove it from the shell with knife. It looks kind of like a grapefruit spoon but rounder, and the best ones are attached to a small stool so you just sit on the stool and scrape, scrape, scrape until all the meat is out and you are left holding an empty husk. Still a lot of work though.

    The muffins must have been delicious to disappear so quickly!

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  3. This is a fabulous post! I am just picturing you hurling the coconut at a wall! What a great feeling when you know your efforts resulted in a big hit with your family.

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