It was a beautiful Sunday morning with warm sunshine and clear blue sky, but unfortunately Peter was on call all day and the girls slept through most of it. That’s what the girls do every Sunday — making up for lost sleep. I could’ve easily just eaten some leftover or toast or an apple for breakfast, but decided to make a real breakfast for myself and enjoy it while watching food documentaries. I am one of the judges for the James Beard Award in the category of documentaries and TV specials. My breakfast solitaire lasted for more than 3 hours.
I bought a large bag of coconut flour a while back and left it in the freezer after experimenting with it once or twice. This morning, I decided to make coconut muffins with it. I had forgotten how absorbent coconut flour was and how it would expand with liquid. I ended up with 18 large muffins instead of the 12 that I had planned to make. They would last us for the rest of the week. A bottle of pineapple habanero jam that I received as a Christmas gift turned out to be perfect for the muffins. The jam carried a hint of tropic to complement the coconut flavor of the muffins while the habanero gave a kick that woke up the taste buds.
Coconut Muffins with Spicy Pineapple Jam
1 cup wholewheat flour
1 cup coconut four
1 tablespoon +1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup xylitol or sugar
1/2 cup shredded coconut
1 19 fl oz can Mae Ploy coconut cream (If you cannot find coconut cream, you can substitute with coconut milk + coconut oil)
1 cup coconut milk or milk of choice
Pinch of salt
Preheat oven to 375 F.
Mix all dry ingredients in a large mixing bowl. Mix all wet ingredients in a large mixing bowl. Mix wet into dry ingredients.
Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean.
The recipe makes 18 muffins.
Coconut flour is extremely high in fiber and very absorbent. If the mixture feels a little dry, add a little more milk.