Whole strawberries, shredded coconut, and white chocolate chips with a hint of vanilla muffins

Muffins with whole frozen strawberries, shredded sweetened coconut, white chocolate chips with a hint of vanilla. They are topped with shredded coconut to give them the slight crisp top.

The crumb is so tender that they require a paper cup otherwise they would fall apart. A fork was required for sure this time around!.

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Makes 12 large muffins.

 The Ingredients

  • 10 tablespoons unsalted butter – softened (I put mine in the microwave for 10 seconds)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tables spoons of orange juice
  • 1/2 cup of shredded sweetened coconut flakes
  • 2 large eggs
  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 1 ½ cups lemon flavor low-fat yogurt (not Greek style)
  • 1/4 white chocolate chips
  • 1 ½ cups frozen whole strawberries
  • about 1/2 cup of shredded sweetened coconut flakes – for topping
  • 12 paper  muffin cups

The how

  1. Preheat oven to 375 degrees making sure your oven rack is in the lower middle position.
  2. Beat the soften butter and sugar with mixer on medium-high speed starting at a lower speed to prevent a big mess. Do this until it is light and fluffy (for just a few minutes).
  3. Add vanilla extract, orange juice, 1/2 cup coconut flakes then one egg at a time, mixing well after each egg.
  4. Whisk flour, baking powder, baking soda, and salt in medium bowl.
  5. With the mixer, beat in half of dry ingredients and half of yogurt into the butter sugar. Repeat with the remaining.
  6. Fold in white chocolate chips then strawberries
  7. Add 12 paper cups to a muffin tin
  8. Using a large ice-cream scoop, add one heaping scoop per paper lined tin
  9. Sprinkle each muffin with coconut flakes
  10. Bake for 25-28 minutes – You are looking for a golden brown top
  11. Remove muffin tin from oven and rest for five minutes on the cool stove top or wire rack
  12. Remove muffins from tin and place on wire track to cool for just a few minutes
  13. Eat warm!
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Flax Seed Oat Muffins

A muffin with the health benefits of Flax Seed and Oats without sacrifice to taste. These are tender and moist with just enough sweetness to satisfy your sweet tooth.

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Flax Seed Oat Muffin

The Ingredients

  • 10 tablespoons unsalted butter – softened (I put mine in the microwave for 10 seconds)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup old fashion oats
  • 2 cups unbleached all-purpose flour
  • 1/4 cup Flax Seed  – slightly ground (you get more health benefits this way)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 1 ½ cups lemon flavor low-fat yogurt (not Greek style)
  • Paper  muffin cups
  • About 12 tablespoons of old fashion oats for topping

The how

  1. Preheat oven to 375 degrees making sure your oven rack is in the lower middle position.
  2. Beat the soften butter and sugar with mixer on medium-high speed starting at a lower speed to prevent a big mess. Do this until it is light and fluffy (for just a few minutes). Add vanilla extract then one egg at a time, mixing well after each egg.
  3. Whisk flours, Flax seed, baking powder, baking soda, and salt in medium bowl.
  4. With the mixer, beat in half of dry ingredients and half of yogurt into the butter sugar. Repeat with the remaining.
  5. Add 12 paper cups to a muffin tin
  6. Using a ice-cream scoop, add one scoop per paper lined tin
  7. Sprinkle each muffin with oats making sure you see no batter
  8. Bake for 25-28 minutes – You are looking for a golden brown top and making sure the muffin tops spring back when you lightly push them.
  9. Remove muffin tin from oven and rest for five minutes on the stove top
  10. Remove muffins from tin and place on wire track to cool for just a few minutes
  11. Try not to eat all in one sitting!

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