I'm sorry to be the bearer of bad news, however, it seems that Summer is starting to wind down (at least in my area). I know that there is still time for it to come back strong, but while it's cooler I'm taking advantage of this opportunity to bake. I miss baking. Call me a wimp, but I just cannot handle baking in the heat of Summer. I hope to make up for it now. This is the third baked good I made in the past 2 weeks. Unfortunately my first two won't be posted here, at least not until I can figure out what went wrong.
These muffins came about because I started straying from eating a good breakfast. This is a problem; I need good fuel for brain power throughout the morning. So early one morning I searched for a muffin recipe. After realizing all the recipes I was finding called for milk, which I was out of, I almost lost hope. However, I thought I must have a can of coconut milk in the pantry. That would work, right? The reviews of this basic oatmeal muffin recipe lead me to believe that indeed it should adapt well.
Now I had to think about how to flavor them. What compliments coconut? I had fresh strawberries and peaches, frozen blueberries, black raspberries and bananas, but none of these sounded right. I wanted something a bit more tropical. Lime would work, but that didn't seem like enough, so I took a chance on adding ginger.
The aroma while these baked was heavenly! The flavors complimented each other really well. These were a great breakfast option for me, full of good-for-you ingredients. I will caution you that these are not sweet, but I hope that doesn't stop you from giving them a try.
I made several changes to the recipe which are included here:
- 1 cup coconut milk
- 1 cup quick cooking oats
- 1 egg
- 1/4 cup canola oil
- 1/4 cup agave
- zest of 1 lime
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup dried shredded coconut
- 1 tsp ginger
In a large measuring cup, measure coconut milk. Add oatmeal and allow to soak 15 minutes.
In a small mixing bowl, combine egg, oil, agave and lime zest. Add oatmeal mixture and combine.
In a large mixing bowl, sift flour, baking powder and salt. Add coconut and ginger. Add wet mixture and stir until just combined. Do not overmix.
Divide batter evenly among a 12 cup muffin tin.
Bake 20-25 minutes (mine came out at 20 minutes) until a toothpick inserted comes out clean. Makes 12 muffins.