I altered her recipe slightly adding coconut to the combination of carrot and pineapple and together they impart a fantastic fresh, sweet flavour with every succulent bite. No one likes a cream cheese waster. In a small bowl, whisk together the eggs, pineapple, 3/4 cup of the reserved canned coconut water, remaining 1/2 teaspoon vanilla, and coconut oil. Don't use paper liners. Using a fork, whisk until the butter has completely dissolved. Jan 11, 2018 - Explore Desiree Cabrera's board "Pineapple carrot muffins" on Pinterest. Yum. This recipe pays tribute to that zesty carrot cake from Zest, but don’t worry, I tinkered with it to achieve some Fanny flair. 2020 has been the year of wearing masks, and when these muffins came to the party in their best carrot cake disguise—they were promptly invited in. I mean, the muffin. finely grated zest of 1 orange plus the juice of half the orange. Carrot cake has always been one of my favorite desserts, and these carrot muffins really hit the spot. Melbourne chef Karen Martini describes the gorgeous carrot based muffins in her recent cookbook entitled, “Home”, as “super moist” and although this may not be the most creative description, it’s right on the mark. Spoon into the prepared muffin liners and place in the oven for 20 – 25 minutes until they are golden and have risen. Next, add your walnuts and coconut to the dry mixture. And although only one of us has a serious sweet tooth (lookin’ at you, mom), dinner was never complete without a to-go box of Zest’s famous carrot cake. Beat together eggs and sugar in a bowl, add the flour mixture gradually. In another bowl, stir together the eggs, brown sugar, honey, oil, applesauce, lemon zest, and the drained pineapple juice. In a large bowl, combine flour, sugar, baking powder, cinnamon and soda. Karen’s original recipe lists a velvety smooth cream cheese based icing and can be found in her aptly named, family friendly cookbook mentioned above. But, alas, I don’t have such a tale to tell…. The cream cheese filling for these muffins gets its paradise pick-me-up from the coconut cream and the regular water in the muffin’s batter is replaced with ultra-hydrating coconut water. So when I can’t stop my brain from spinning over those soothing, spiced, carrot cakey flavors—I turn to these muffins. Healthy Carrot Muffins with Applesauce let you enjoy carrot cake for breakfast! Batter will be slightly thick. And that takes the cake. These carrot-flecked, whole-grain morning glory muffins can be made ahead for breakfast or a snack so you can hit the ground running on a busy morning. Slowly incorporate the wet ingredients into the dry and then fold in the carrots and 1/4 cup of the toasted coconut. I left the muffins in the tin to cool down and when they were just warm to the touch, I spooned over the icing and sprinkled on some extra coconut. Or make this coconut-carrot morning glory muffin recipe for a special brunch. Preheat the oven to 425 degrees. You can leave this out to save you a trip to the store. Stir into dry ingredients just until moistened. They make the perfect grab and go breakfast or snack. Refrigerate until ready to use and then place in a piping bag (or a Ziploc bag with a small opening in one of the bottom corners). Between the earthy cinnamon, caramel-like brown sugar, coconut-scented cream cheese, and juicy pineapple (which helps to keep the muffins super light and airy)—every bite of these baked morning handhelds is a carrot cake-inspired mouthful of happiness. In a small bowl, whisk together the eggs, pineapple, 3/4 cup of the reserved canned coconut water, remaining 1/2 teaspoon vanilla, and coconut oil. There’s a lot of debate over how to properly permeate cream cheese into muffin batter, and that’s the type of politics I can get on board with. Place carrots and oil in a food processor; cover and process until smooth. In a medium bowl, whisk together the cream cheese, 2 tablespoons of the granulated sugar, the coconut cream, 1/2 teaspoon of the vanilla extract, the powdered sugar, and heavy cream until thoroughly combined. The muffins then turn to me and say, “Ahh! And since I’m someone who typically prefers a fourth piece of pizza over a bowl of ice cream—you better believe this must have been some damn good cake to have stuck with me all this time. There is not a lonesome dry, crumbly bit anywhere in these muffins. In this recipe, all the warm, familiar flavors of carrot cake come together (with the help of a velvety cream cheese filling) and are transformed into a morning masterpiece that will leave you wanting seconds. Grease muffin tin well, or line with paper liners. Make a well in the dry ingredients, then pour in the wet ingredients and stir gently. You often give canned coconut a turbulent shake before popping its lid, but that’s not the case here. Instructions Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners and spray the inside of the liners with cooking spray. cinnamon 1 … Best Carrot Cake Recipe {with Pineapple Coconut and Walnuts} Unless it’s made of crab. Refrigerate until ready to use and then place in a piping bag (or a Ziploc bag with a small opening in one of the bottom corners). Spoon half a tablespoon of icing over the top of each muffin and decorate as desired. Fill greased or paper-lined muffin cups two-thirds full. https://www.food.com/recipe/pineapple-coconut-muffins-91279 Melbourne chef Karen Martini describes the gorgeous carrot based muffins in her recent cookbook entitled, “Home”, as “super moist” and although this may not be the most creative description, it’s right on the mark. These little Pineapple Carrot muffins are quite similar to my Apple Pumpkin Cakes in terms of savoury and sweet flavours. Of the many memorable dining-out experiences with my family over the last thirty-plus years, there’s only one which conjures up cake. Fill well-greased muffin cups ¾ full. Fold in coconut, raisins and pecans. These moist muffins are made healthy with warm spices, whole-grains, and applesauce. Using a large spoon carefully fill your muffin cases to 3/4 full. Personally, I would reach for heavy cream. I’m a sucker for all-things tropical-themed and luckily happen to have a sister who’s made her home on the exotic island of Oahu. Stir in carrots + pineapple. vanilla 2 1/4 c. flour 2 tsp. Rude. When fall creeps around the corner, swap out the pineapples for canned pumpkin and up the muffin’s spice game with clove and cardamom. Speaking of not craving sugary confections, it can be a struggle to satisfy that minor urge when all you want is a hit of something sweet. For more texture, you can also add in 1/2 cup raisins and 1/2 cup toasted walnuts at this point. Now’s the part where I tell some fantastical story about a carrot cake from my childhood that was so remarkable, it still makes me catch my breath when I think about it. Everything that came out of this kitchen—from the earth-shattering good Caesar dressing to the balsamic-roasted portabella sandwich with creamy artichoke spread on homemade focaccia—was simply magnificent. Carrot and pineapple is a classic combination. 2 Comments. 40 grams shredded coconut and 40 grams rolled oats. Surprisingly you can barely taste the carrot. 40 grams shredded coconut and 40 grams rolled oatsfinely grated zest of 1 orange plus the juice of half the orange. Preheat the oven to 170°C. In a medium sized bowl sieve the flour and baking powder together then add the desiccated Moist and Moreish Carrot, Pineapple and Coconut Muffins. Add carrot mixture to flour mixture; stir just until moistened. This vegan muffin recipe is … Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. She uses fresh pineapple, which I did not have on hand and instead successfully substituted the canned variety. They also freeze beautifully so you can stock your … Instructions Preheat oven to 400. Finally add to the flour the egg mixture and carrot/walnut mixture and mix until just combined. Add a nonfat latte and your day will be off to a healthy start. When the muffins are cool enough to handle, transfer them to a wire rack, and cool to room temperature until the filling has slightly hardened. Copyright © 2020 Scrambled Chefs on the Foodie Pro Theme. Using a wooden spoon, stir in grated carrot, coconut, pineapple and then the walnuts. Or someone with dirty sweatpants. In a separate bowl, whisk together butter, oil, eggs, yogurt and lemon zest. Sift together flour, baking soda, baking powder and salt, stir in cinnamon. In a large bowl, whisk together the eggs, olive oil, carrot, pineapple, zest and juice. Whether you freeze your filling and slide the cold cylinders through the middle, or simply squeeze via pastry bag until the muffin is stuffed to your heart’s desire, there’s only one rule: I know it’s tempting to dive directly into fresh-out-of-the-oven muffins, but if the gooey cream cheese-coconut layer doesn’t have a chance to reharden, it’ll spill out right onto your sweatpants. Inject a little more magic into your mornings by baking up these other sweet treats: The ingredients list has half and half but the instructions say to mix in the heavy cream. Feel free to share our recipes on your blog using a photo and link back to the original recipe. In a large bowl, whisk together the eggs, olive oil, carrot, pineapple, zest and juice. In this recipe, you could use either half and half or heavy cream. Sprinkle over tops of … Which one is actually used in the recipe? Donna Hay kitchen tools, homewares, books and baking mixes. Spoon into the prepared muffin liners and place in the oven for 20 – 25 minutes until they are golden and have risen. Bake normal sized muffins for 20 minutes and mini muffins for 12 minutes, or until they spring back to the touch. Carrot Cake with Pineapple and Coconut - this carrot cake recipe gets its moist texture and nuanced flavor from crushed pineapple, unsweetened coconut, lots of grated carrot, and baking spices. Continue baking until a toothpick inserted into the center of the cake part (not the filling) comes out clean, about another 10 minutes. These taste like delicious pineapple muffins with a hint of vanilla and cinnamon. Slowly incorporate the wet ingredients into the dry and then fold in the carrots and 1/4 cup of the toasted coconut. Just kidding, again. Toasted walnuts and raisins are the usual suspects when it comes to sprucing up carrot cake, but if you’re looking to change things up—pecans and dried cranberries add a tart holiday twist to these muffins. I left the muffins in the tin to cool down and when they were just warm to the touch, I spooned over the icing and sprinkled on some extra coconut. Bake in greased or sprayed muffin tins at 350 degrees about 20 minutes. Start by preparing the filling. Fold in the carrots, coconut, and Craisins (be sure to drain off the water) just until combined. Quick and easy dinner or decadent dessert - recipes for any occasion. Add in oat flour, baking powder, baking soda + spices until combined. Combine brown sugar and nuts for topping. Restaurants don’t let you order a “bite” of cake and apparently it was frowned upon to eat off of strangers’ plates even before 2020 graced us with a global pandemic. In a medium bowl sift together flours, baking soda, baking … I altered her recipe slightly adding coconut to the combination of carrot and pineapple and together they impart a fantastic fresh, sweet flavour with every succulent bite. Pipe even amounts of the cream cheese-coconut filling into the center of each one. Preheat the oven to 200 degrees on a conventional setting and place the muffin liners into the tin. Will look like snowfall. In a separate large bowl, whisk together melted coconut oil and coconut sugar, then incorporate one room-temperature egg at a time. In a large bowl, combine dry ingredients [flour, baking soda, baking powder, salt, nutmeg, cinnamon, + sugar]. For a sweet and sour garnish that offers a bright hint of orange, keep an eye out in your local supermarket for candied carrots. Moist and Moreish Carrot, Pineapple and Coconut MuffinsIngredients to make 16 muffins220 grams plain flour1 teaspoon baking powder1 teaspoon bicarbonate of soda1 teaspoon ground cinnamon1/2 teaspoon salt flakes175 grams brown sugar2 extra large eggs90 ml olive oil400 grams finely grated carrot1 x 440 gram tin of crushed pineapple, drained well in a sieve and juice discarded. But it’s a really versatile ingredient to have in your pantry and will kick the flavor up another notch in these carrot oatmeal muffins They know its their purpose in life to be blissfully consumed. Preheat the oven to 400°F and grease a standard 12-well cupcake pan (or place paper liners inside of the wells). This is a healthy muffins recipe from the 80s, before everyone decided they would just buy them. crushed pineapple 3/4 c. oil 1 c. walnuts 1 c. raisins 1 c. coconut, shredded 1 c. carrots, shredded 1 c. zucchini, shredded 2 tsp. This eclectic bistro was known for its locally-sourced ingredients (long before it was “the cool thing to do”) and funky adjacent knick-knack shop and bakery. Pay attention. Instructions Preheat oven to 350 F. Use cooking spray to coat 12 standard-size muffin cups. Your email address will not be published. I was a little rushed this afternoon so I made a speedy ad-hoc icing that I spooned over each still warm muffin before racing out the door to do the school pick-up – a daily exercise that tests just how prompt and patient a parent can be whilst wrangling an energetic 20 month old up the hill and through the school gates. Are you drooling? See more ideas about recipes, eat, healthy muffins. Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Evenly drop the batter into the muffin cups until they’re about 3/4 of the way full. Add all of the dry ingredients and using a mixing spoon, stir until just combined. She uses fresh pineapple, which I did not have on hand and instead successfully substituted the canned variety. My Ad-hoc IcingIn a bowl or jug, add 1 flat tablespoon of unsalted butter and pour in 50 millilitres of boiling water. Add all of the dry ingredients and using a mixing spoon, stir until just combined. In a separate small bowl, whisk together the eggs, pineapple, 3/4 cup of the reserved canned coconut water, remaining 1/2 teaspoon vanilla, and coconut oil. Preheat oven to 350°. In a medium bowl, whisk together the spelt flour, salt, baking powder, baking soda, and spices. The base recipe is very simple with basic pantry staples, but you could also add to the recipe with raisins, finely shredded carrot, coconut and more. Then squeeze in the juice from the other half of the orange left over from the muffin batter. The solids that reside on top are known as the coconut cream, while the liquid sitting quietly underneath is the coconut water. I was a little rushed this afternoon so I made a speedy ad-hoc icing that I spooned over each still warm muffin before racing out the door to do the school pick-up – a daily exercise that tests just how prompt and patient a parent can be whilst wrangling an energetic 20 month old up the hill and through the school gates. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Bake for 10 minutes and then sprinkle the top of the muffins with the remaining 1/4 cup toasted coconut. Add 1.5 cups of icing sugar mixture and whisk again until it resembles the texture of smooth, thin pouring custard. Add all of the dry ingredients and using a mixing spoon, stir until just combined. Put muffin paper into muffin tray and spray with spray oil. I also omitted the walnuts (allergy) and included coconut and oats and also left out the cloves which I tend to find a little overwhelming unless teamed with something savoury such as lamb. Add the oil and vanilla extract, beat for 1 min. Cream Cheese-Stuffed Coconut Carrot Cake Muffins, Decadent Cinnamon Rolls with Cream Cheese Glaze, Tasty M&M’s Peanut Butter Energy Balls Recipe, Traditional Stuffed Cabbage Rolls with Tomato Sauce, 3-Ingredient Cake Mix Berry Cobbler Recipe, The Easiest Old Fashioned Pound Cake Recipe, Best Ever Cream Cheese Cookies with Funfetti Topping, Perfectly Soft Cookies and Cream Cookies Recipe, 1/3 cup granulated sugar plus 2 tablespoons, divided, 1/2 cup coconut cream (the solids on top) from canned full-fat coconut milk (reserving the liquid from the rest of the can), 2 cups grated carrots (about 2-3 large carrots), 1/2 cup unsweetened shredded toasted coconut, divided. Fold in 3/4 cup coconut. Evenly drop the batter into the muffin cups until they’re about 3/4 of the way full. Pineapple Coconut Muffins are rich in flavor but light on calories. Look for coconut … Bake at 350° for 20-25 minutes or until muffins test done. When it comes to anything that remotely resembles carrot cake, however, count me right in. Whisk the flour, … I also omitted the walnuts (allergy) and included coconut and oats and also left out the cloves which I tend to find a little overwhelming unless teamed with something savoury such as lamb. Gently stir … Enter your email address to subscribe to this blog and receive notifications of new posts by email. Wash peel and grate carrot. 1 x 440 gram tin of crushed pineapple, drained well in a sieve and juice discarded. As a child these pineapple carrot muffins are the only ones I ever remember eating. Pipe even amounts of the cream cheese-coconut filling into the center of each one (you can also make a small indentation in the top of the muffin with the back of a spoon as a holder for the filling). Don’t eat me! CARROT ZUCCHINI PINEAPPLE MUFFINS : 3 eggs 1 1/2 c. sugar 14 oz. Melt the coconut oil in a small microwave-safe bowl. Go ahead and keep my details for next time. In another bowl, beat eggs; add carrots, oil and pineapple. Coconut: look for unsweetened shredded coconut as it comes pre-ground and is finer in texture. Your email address will not be published. This is a very easy muffin recipe and it takes 30 minutes to make so no excuses that you need to buy stale supermarket muffins. The other day we decided to make some muffins and thought we would play around with flavours a little. Though I can’t wiggle up a Hawaiian palm tree anytime the desire strikes, I can certainly crack open a can of coconut milk anytime I like. Stir the wet ingredients into the dry ingredients, whisking until the ingredients are just combined (no … In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Preheat the oven to 200 degrees on a conventional setting and place the muffin liners into the tin. After going through my pantry I came across a bunch of pineapple cups and decided to create a pineapple coconut muffin with what I had on hand. Karen’s original recipe lists a velvety smooth cream cheese based icing and can be found in her aptly named, family friendly cookbook mentioned above. There is not a lonesome dry, crumbly bit anywhere in these muffins. Try them with a little cream cheese spread over top! These almond flour muffins are not too sweet so they are perfect for breakfast or snacking. Ingredients 2 c Flour 1/2 c Margarine you can use butter if you prefer but this works just fine! Either way, from a chef standpoint, it won’t make a large enough difference to see a change in flavor or texture to be noticeable. Line a muffin tin with paper liners and get to work! A decadent dessert so masterfully moist that I can still taste each buttery, brown sugar-y morsel melting right onto my tongue. Anything left in the can should go directly into the nearest pina colada. This will be safest for babies. 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