I know you asked for more muffin recipes, here is one of my new favorites!! This one is delicious! Let me know how it turns out if you try it!
Pineapple Coconut Muffins with crystallized ginger
nonstick spray 2 1/2 cups unbleached all-purpose flour 3/4 teaspoon salt 1 1/2 teaspoon baking powder 2 tablespoons sugar 1 teaspoon powdered ginger 1 1/2 cups shredded sweetened coconut 1/4 cup finely minced crystallized ginger 2/3 cup coconut milk (regular or lowfat) 1 cup plus 2 tablespoons canned crushed pineapple packed in juice, undrained 1 large egg 1 tablespoon vanilla extract 3 tablespoons unsalted butter, melted
1. Preheat the oven to 400 degrees F. Lightly spray 10 standard (2 1/2 inch diameter) muffin cups with nonstick spray.
2. Combine the flour, salt, baking powder, sugar, powdered sugar, and coconut in a medium-sized bowl.
3. Add the minced crystallized ginger and stir it around until coated.
4. Measure the 2/3 cup coconut milk into a 4-cup liquid measure, tehn add the pineapple with its juice and the egg and vanilla. Beat gently with a fork or a small whisk until smooth.
5. Slowly pour this mixture, along with the butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
6. Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top. If you have extra batter, spray one or two additional muffin cups with non-stick spray and fill with the remaining batter.
7. Bake in the middle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.
