Sunday, March 29, 2020

Matcha Coconut MOffins #MuffinMonday


Last month, I saw a post from one of my favorite bloggers - Wendy at A Day in the Life on the Farm - and I realized that they've been having a muffin party for years without me. LOL. I emailed the host, Stacy of Food Lust People Love and got the scoop: "...last Monday of the month and no themes. We've been baking together since August 2015! Only one rule, you must use the muffin method (folding wet ingredients with dry - no creaming butter and sugar, etc.) to bake muffins."

Oh, my goodness...is that the muffin rule? That makes total sense. But I had no idea.
In my house we've always said that if it's 'naked' as in frosting-free, it's a muffin; if there's frosting, then it's a cupcake. Turns out there's more to it than that. In any case, I jumped in. This is my first month participating with the #MuffinMonday bloggers. Here's a little bit more info, since this is new-to-me...

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

And here's this month's line-up...

Matcha Coconut MOffins

I dug my 'muffin top' molds out of my baking bin and I whipped up these MOffins for my boys one morning. I have been doing a lot of baking during our shelter-in-place orders. Oh, that is not a typo. I do not mean 'muffin.' I do mean MOffin. A MOffin is just a muffin made with mochi flour. Mochi + Muffin = MOffins

Ingredients
  • 4  eggs
  • 1/4 C olive oil
  • 1 can (14-ounces) coconut cream
  • 1/2 C coconut water
  • 1/2 C turbinado raw cane sugar
  • 1 T baking powder
  • 2 T matcha powder
  • 1 box rice flour (Mochiko)

Procedure
Mix the eggs, olive oil, coconut cream, and coconut water together in a large mixing bowl. Then fold in everything else until just moistened. Spoon the batter into greased muffin hollows or the muffin molds. Place on a baking sheet.

Bake for about 30 minutes at 375˚F till the top of the MOffin is slightly browned and slightly cracked. Let cool for 5 minutes before turning the MOffins onto a cooling rack.

And just in case you want to order your own adorable muffin molds, I'm including an affiliate link below. We love them!


*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more, but if you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

5 comments:

  1. So happy you joined us. I am nearly out of ap flour but I do have rice flour in my cupboard so I am very happy for this recipe.

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  2. I think a lot of people feel the same as you did, Camilla. Naked = muffin, frosting = cupcake but my attitude is that if you are creaming butter and sugar, then adding eggs, etc., you are making cake batter. The muffin method is what makes baking muffins so easy! It's the gateway treat for new bakers.

    I love the flavor combo in your moffins, Camilla, and also the fact that they are naturally gluten free! (And your muffin molds are hysterical!)

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  3. Welcome to the Muffin Party!! Those molds are epic. :D

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  4. Welcome to Muffin Monday! Those molds are hysterical.

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  5. I like this match coconut moffins, perfect treat any time. I would love to try it . That mold is really cute.

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