Tag: Coconut Oil

Coconut Lemon Poppy Seed Muffins

I have been trying to get back in the habit of making a few make-ahead meals on weekends to make weekdays a bit more manageable. While looking through old recipes, I came across a recipe I made nearly a decade ago for Coconut Lemon Poppy Seed Muffins. I decided to revisit the recipe, adding a bit more lemon flavor through the addition of lemon extract (paid link). These yummy little guys are the result!

Ingredients (makes 12 cupcake-sized muffins or 6 large muffins):

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons coconut oil, melted and allowed to cool slightly
  • 1/2 cup sugar
  • 2 eggs, at room temperature, or 1/2 cup unsweetened applesauce to make vegan
  • 1/2 teaspoon lemon extract
  • 1 cup whole milk, or coconut milk to make dairy free/vegan
  • the zest of 2 lemons
  • 2 tablespoons poppy seeds

Continue reading Coconut Lemon Poppy Seed Muffins

Slow Cooker Granola

I am a big fan of my slow cooker (I have 50+ slow cooker recipes on my blog); especially recipes I can set them and walk away (or leave my house) for 4 to 8 hours. But like a lot of people, I’ve been home quite a bit more, given the pandemic, so I decided to try to make a recipe that requires you to stay a bit closer to your slow cooker – Slow Cooker Granola.

My mother-in-law mentioned making granola in her slow cooker, and how great the results were, so I wanted to try to make my own version!

This recipe is very adaptable, you can substitute in any nut, oil, liquid sweetener, and dried fruit you prefer. This recipe also makes a good amount of granola, but if your house is anything like mine, it will be gone before you know it!

Ingredients:

  • Cooking spray
  • 5 cups old fashioned rolled oats (use gluten-free oats to ensure this is gluten-free)
  • 1 1/2 cups sliced almonds (or any nut you prefer; omit to make nut-free)
  • 1/3 cup unsweetened coconut flakes (optional)
  • 1/3 cup light brown sugar, packed
  • 1/2 teaspoon each of
    • ground cinnamon
    • ground nutmeg
    • salt
  • 1/2 cup melted coconut oil
  • 1/2 cup agave (or maple syrup or honey if you prefer)
  • 1 tablespoon almond extract (or vanilla extract to make nut-free)
  • 1/2 cup raisins (or other dried fruit you prefer)

Continue reading Slow Cooker Granola

Vegan Chocolate Zucchini Bread

Note: I was sent samples of Divine Chocolate’s cocoa powder in order to write this post for #Choctoberfest. Opinions are mine alone.

I love baking, especially when it helps me prepare for a busy week ahead while also relieving some of my stress. I do a lot of my food prep for the week during the weekends. When I can, I like to make something for breakfast that is easy to bring to work during the week. One of my favorite make ahead breakfasts is this Cranberry Pistachio Zucchini Bread, so when I received samples from Divine Chocolate, I thought it would be a great opportunity to make a chocolate version for #Choctoberfest. (For more information about #Choctoberfest and details about the giveaway, see my post here.)

Divine Chocolate’s baking like consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. To make this Vegan Chocolate Zucchini Bread, I used Divine Chocolate’s Cocoa Powder. The unsweetened cocoa powder is made with the finest fair trade cocoa, in compliance with fair trade standards.  Plus, the packaging is gorgeous!

I wanted to highlight vegan baking in this recipe as well, which isn’t nearly as difficult as it seems. This tasty bread is make without butter or eggs, but includes ingredients that are really easy to come by.

Ingredients:

  • 1 1/2 cups packed grated zucchini
  • 1/2 cup (4 oz) coconut oil, melted
  • 2 1/2 cups flour
  • 1/2 cup Divine Cocoa Powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup sugar
  • ½ cup unsweetened applesauce
  • 1 teaspoon coffee or vanilla extract

Continue reading Vegan Chocolate Zucchini Bread

Pressure Cooker Khichuri (Bengali Red Lentil Risotto)

Note: I was sent a copy of Instant Indian: Classic foods from every region of India made easy in the Instant Pot for review. All opinions are mine alone.

I really enjoy Indian recipes. I’ve dabbled a bit in Indian cooking on my blog so far, although most of my recipes aren’t terribly authentic. I’ve even taken a class with Haneeda’s Kitchen to learn more about the cuisine. But a lot of the recipes can be pretty involved, and take quite a bit of time to make, so knowing ways to speed up the cooking process without sacrificing flavor are always welcome!

Cookbook author, blogger and cooking teacher Rinku Bhattacharya has put together a collection of 100 authentic Indian recipes all made in a multi-cooker, cutting down the time to make these recipes without sacrificing flavor. Instant Indian: Classic Foods from Every Region of India Made Easy in the Instant Pot showcases the diversity and range of the foods of India, where every state and region boasts its own unique dishes. Rinku Bhattacharya provides techniques and recipes that showcase the rich culinary diversity of Indian food.  Her recipes are culled from the culinary regions of North India, Western India, Eastern India and South India.

The cookbook features recipes covering everything from spice blends to meat dishes to desserts. Nearly all the recipes are gluten free, and there are plenty of vegetarian and vegan options throughout the cookbook too!

Khichuri (or khichdi) is a classic rice and lentil mixture that can be found throughout India, with different regions having their own spin on it. This version is from Bengal and uses sautéed red onions, red lentils, cauliflower, potatoes and peas. The version below for Pressure Cooker Khichuri is gluten-free, vegetarian, and vegan.

Note: I used my COSORI 6 Qt Electrical Pressure Cooker to make this recipe, so the directions are written with that in mind.

Ingredients: (serves 6)

Adapted  from Instant Indian by Rinku Bhattacharya/Hippocrene Books/October

Khichuri:

  • 4 tablespoons vegetable oil
  • 1 medium red onion, thinly sliced
  • 3/4 cup red lentils
  • 1/2 cup basmati rice
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon turmeric
  • 2 cups cauliflower florets
  • 1 medium Yukon gold potato, peeled and cut into bite-sized cubes
  • 1/2 cup frozen peas

Toppings:

  • 1 tablespoon coconut oil
  • 1 1/2 teaspoons cumin seeds
  • 2 whole dried red chilies
  • the juice of 1 lime

Continue reading Pressure Cooker Khichuri (Bengali Red Lentil Risotto)

Coconut and Turmeric Chicken Curry

I came across a recipe for Sri Lankan Coconut and Turmeric Chicken Curry a while back, but was unable to find all of the ingredients to actually make it. (Curry leaves are difficult to come by near me!)

Recently, I just gave up and decided to make it with some substitutions.

This recipe from Delicious.com, even with my adjustments, is so fantastic that I can only imagine how good the original is!

Ingredients:

  • 1 medium white onion, roughly chopped
  • ~1 1/2 inch piece ginger
  • 3 garlic cloves, crushed
  • 1 small jalapeno, seeds and membranes removed
  • 8 boneless skinless chicken thighs
  • 4 tablespoons coconut oil, divided
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 3 cardamom pods, smashed
  • 1 piece of cinnamon
  • 2 whole cloves
  • 3 bay leaves
  • 1 (13.5 oz) can coconut milk, well shaken
  • 1 cup chicken stock
  • 2 tablespoons cashews, finely chopped, plus extra to serve
  • the zest and juice of 1 lime
  • Coconut flakes, and sliced scallions, to serve

Continue reading Coconut and Turmeric Chicken Curry

Vegan and Gluten Free Peanut Crunch Brownies

A lot of people are pretty wary of vegan and gluten free baking. It seems like it would be difficult, but it’s surprisingly easy! Vegan baking can also be rich and decadent, like these oh so fudgy Peanut Crunch Brownies.

This recipe for Peanut Crunch Brownies is adapted from Heather Saffer’s well-named cookbook Crazy Easy Vegan Desserts. Heather Saffer, founder and CEO of Dollop Gourmet, has been featured on Shark Tank and Cupcake Wars for her delicious vegan desserts that can be enjoyed by anyone. I was sent a review copy and have loved paging through the recipes, they really are crazy easy!

The cookbook begins with a review of some dairy free and gluten free alternatives that can be used in baking.

 

So let’s dig into this recipe for Peanut Crunch Brownies, because, well, it’s delicious!

 

Ingredients:

  • 1 cup gluten free flour (I used almond flour)
  • 2/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsweetened applesauce
  • 1/2 cup granulated sugar
  • 4 tablespoons coconut oil, melted
  • 2/3 cups vegan chocolate chips
  • 2 ( ~3 oz) dark chocolate bars, finely chopped
  • 1/2 cup chopped roasted salted peanuts

Continue reading Vegan and Gluten Free Peanut Crunch Brownies

Coconut Matcha Muffins

Note: I was sent a package of Matcha Green Tea from Tenzo Tea in order to write this post. Opinions are mine alone.

I’ve been on a bit of a muffin kick recently. I’m trying to make sure we have as many “quick meals” as possible on hand during the busy fall season!

 

I was recently contacted by Tenzo Tea, a matcha green tea company that is based in Los Angeles. They were kind enough to send me some Tenzo Matcha to try in a recipe.

 

Matcha is finely powdered green tea leaves. To make into a tea, you just add a teaspoon of matcha powder to hot water and whisk until frothy. Because you ingest the whole tea leaves (rather than just steeping leaves in normal tea), there are a bunch of health benefits attributed to matcha.

I have never tried matcha before, but my sister is a huge fan, so I figured it was worth my time. Coconut matcha lattes seem to be quite a popular way to enjoy matcha, so I decided to turn that into a muffin I could enjoy during the week.

 

I based this recipe off of Smitten Kitchen’s Double Coconut Muffins, with a few tweaks.

 

Tenzo Tea was kind enough to provide a promo code for I Can Cook That readers. Use code cancook to receive 15% off a one-time purchase!

Ingredients:

  • 1/2 cup virgin coconut oil
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons matcha powder
  • 1/2 cup shredded coconut
  • 1 cup coconut milk
  • 1/3 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

Continue reading Coconut Matcha Muffins

Gluten Free Coconut Cardamom Carrot Bread

Bob’s Red Mill has been providing gluten-free flours, cereals, baking mixes, and grains for over 30 years. The company is so committed to it’s gluten-free promise that they even have a separate gluten-free packaging division to ensure their products are purely gluten-free.

Camilla V. Saulsbury’s new cookbook showcases the breadth, depth and versatility of Bob’s Red Mill’s gluten-free grains. As more and more people move towards a gluten-free lifestyle (either due to allergies or other health reasons), one of the easiest ways to transition to a gluten-free diet is to embrace the many grains available that are naturally gluten-free.

The cookbook, Bob’s Red Mill Everyday Gluten-Free Cookbook, includes 281 whole-grain recipes for entrees, side dishes, baked goods, desserts, etc. that include grains such as amaranth, quinoa, millet, and teff. The book also includes a section describing the grains, their uses, and how to store them.

There are a bunch of really delicious sounding recipes in the cookbook, but I wanted to try a baked recipe because that seems to be the toughest type of recipe to make gluten-free and still maintain the same texture and taste.

This recipe for Gluten Free Coconut Cardamom Carrot Bread uses a mixture of sorghum flour, millet flour, and potato starch to make a gluten-free bread. The bread is flavored with grated carrots, coconut flakes, and cardamom.

Before sharing the recipe, I thought it might be helpful to give some information about the different ingredients used in this recipe that may be a bit unfamiliar.

 

Sorghum Flour is a good source of protein, iron, dietary fiber and antioxidants. Sorghum promotes a healthy metabolism due to its high magnesium and copper levels. The starch and protein in sorghum flour take longer than other similar products to digest, making it particularly helpful for those with diabetes. Sorghum flour adds slight sweetness to baked goods and can be added or substituted in any recipe that calls for flour. Store in an airtight container in the refrigerator for up to 2 months or in the freezer for up to 4 months.

Millet Flour is a good source of protein, essential amino acids, and dietary fiber, as well as manganese, phosphorus, and magnesium. Millet flour helps keep the digestive tract operating smoothly and lowers the risk of diabetes and heart disease. It has a light, mild flavor and works well in sweet or savory baking. Millet flour delivers a cake-like crumb to baked goods. Store in an airtight container in the refrigerator for up to 3 months or in the freezer for up to 12 months.

Potato Starch is used as a thickener for sauces, soups, and stews, or is used in baking with a combination of other flours (rarely by itself) and is a natural way to add moistness to many baked goods. Store potato starch in an airtight container in the refrigerator for up to 6 months or in the freezer for up to 1 year.

Virgin Coconut Oil can be stored at room temperature or in the refrigerator. When kept at room temperature, coconut oil will go in between being a liquid and a solid, which doesn’t affect the oil’s quality. It’s easier to measure out larger amounts of coconut oil when it is a liquid, so run the jar under warm running water before opening to liquify when measuring for this recipe.

 

Ingredients:
  • 2/3 cup sorghum flour
  • 2/3 cup millet flour
  • 2/3 cup potato starch
  • 2 teaspoons gluten-free baking powder (like Clabber Girl)
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup packed dark brown sugar
  • 2 large eggs
  • 1/2 cup melted virgin coconut oil (you can also use melted unsalted butter or olive oil if you prefer)
  • 2 cups shredded carrots
  • 1 1/4 cups unsweetened flaked coconut
Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission.

Continue reading Gluten Free Coconut Cardamom Carrot Bread

Crispy Coconut Kale with Roasted Salmon Sweet Potatoes and Coconut Rice

I have to admit, kale is really not my favorite green. It tends to, well, taste like a leaf. So I was intrigued when I came across this recipe for Crispy Coconut Kale on Food 52 by Ashley Couse of Bloom & Nourish.  The recipe pairs the kale with oven-roasted salmon, spicy sweet potatoes and creamy coconut rice. I couldn’t wait to try these flavors together!

Note: This recipe for Crispy Coconut Kale with Roasted Salmon Sweet Potatoes and Coconut Rice is gluten free and is thisclose to being Paleo. To make it Paleo-friendly, just do not make the rice.

Ingredients:

  • 1 cup jasmine rice, uncooked (omit to make paleo)
  • 1 can (13.5 oz) coconut milk
  • 1/3 cup water
  • 1/2 teaspoon sea salt
  • 1/3 cup coconut oil, melted
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons coconut aminos
  • 1 tablespoon Sriracha
  • 3 sweet potatoes, peeled and cubed
  • 1 teaspoon paprika
  • 1 tablespoon coconut oil, melted
  • 1 bunch lacinato kale, ribs removed and sliced into strips
  • 1/2 cup unsweetened coconut flakes
  • 1 pound salmon

Continue reading Crispy Coconut Kale with Roasted Salmon Sweet Potatoes and Coconut Rice

Vegan Chocolate Chip Walnut Cookies

I personally am not vegan. But as more of my friends dabble in veganism, I have been getting more requests to do some vegan friendly recipes. I’m honestly finding vegan baking to be relatively easy; most of the substitute ingredients are already in my pantry!

I received a bag of One Degree Organics Sprouted Spelt Flour along with some vegan baking recipes that sounded really tasty! I have never made a vegan cookie before so I appreciated the nudge towards trying and decided to make some Vegan Chocolate Chip Walnut Cookies.

Sprouted Spelt Flour works generally like normal flour, you just need to adjust your dry-to-wet ingredient ratio (less dry ingredients or more wet ingredients). Sprouted Spelt Flour contains more fiber, vitamins, and essential fatty acids than regular flour so it seems like a generally good switch to make. (I’m not giving up eating cookies, but hey, at least I’ve increased my fiber!)  🙂

 

One Degree Organics prides itself on using only organic foods grown using natural veganic methods for its grains used in its cereal, bread, and flours. The company also does not add any synthetic ingredients and practices sustainable growing methods. One Degree Organics actually includes a QR code and alphanumeric code on each package so that you can learn about where that specific product came from and the family of farmers behind it. Pretty cool right?

 

So I was really excited to use their Sprouted Spelt Flour in this recipe! Because this is my first time baking vegan cookies, I kept the recipe mostly intact. I did add some walnuts for a bit of crunch which resulted in these Vegan Chocolate Chip Walnut Cookies!

Ingredients:

  • 1 1/3 cup One Degree Organic Sprouted Spelt Flour
  • ¼ cup Coconut Palm Sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1/3 cup + 2 tablespoons maple syrup
  • 1 ½ teaspoons vanilla powder or extract
  • ¼ cup + 3 tablespoons melted coconut oil
  • ½ cup vegan chocolate chips
  • 1/4 cup walnut pieces

Continue reading Vegan Chocolate Chip Walnut Cookies

Mother’s Day Gift Idea: Homemade Body Scrubs

So this is kind of a random blog post for me, but I have been experimenting with homemade body scrubs as a Mother’s Day present for my mom and I thought I’d share them so that others can make them at home too! They are super simple, plus they are made mostly from ingredients you can find in your pantry!

To snazz them up for gift giving, use some ribbons or tissue paper. Be sure to add labels so that the recipient knows what’s inside!

I’d suggest using organic ingredients when you can, just to keep mind of potential adverse reactions. I found organic sugar, olive oil, and coconut oil at Essene in Queen Village (Philadelphia) but I’m sure Whole Foods has a selection as well.

These body scrubs are completely customizable. You just need an ingredient that works as an exfoliant (sugar, salt, coffee grounds, oatmeal, etc.) and then an oil to moisturize (olive, almond, coconut, walnut, etc. — these are sometimes referred to as “carrier oils”) To make them smell amazing, add a little bit of essential oils, which can be found at specialty shops or online. A favorite local store of mine is Herbiary. You can even add food coloring if you’d like the color to pop. Here are a few of the ones I made this week to give you some inspiration:

Continue reading Mother’s Day Gift Idea: Homemade Body Scrubs

Snapper with Zucchini and Tomato with Parsley Orzo

My CSA this year allows me to choose 6 items each week to be in my share. Every single time so far, I’ve chosen zucchini as one of the six. I just love it. But with 3-4 pieces of zucchini a week, I am absolutely in search of as many different recipes as I can find. Cooking Light’s latest issue had this wonderful recipe for Snapper with Zucchini and Tomato that I just had to try. They also suggest pairing it with some Parsley Orzo. Note: this recipe makes 2 servings. Multiply as needed.
Ingredients for the snapper:
  • 4 teaspoons coconut oil, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 (6-ounce) snapper fillets
  • 2 tablespoons white wine
  • 1 cup diced zucchini
  • 1 1/2 tablespoons minced shallots
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon grated lemon rind
  • 1 cup halved cherry tomatoes
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons fresh lemon juice 
  • Ingredients for the orzo:
  • 1/2 cup orzo (rice-shaped pasta)
  • 2 tablespoons toasted pine nuts
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon salt

Continue reading Snapper with Zucchini and Tomato with Parsley Orzo

Seared Chicken with Avocado Salsa

I have inexplicably been picking up an avocado each and every time I buy groceries. I didn’t have a recipe for the avocados, I just kept buying them. I guess my subconscious really wanted one. So I finally sat down and found a recipe highlighting them: Seared Chicken with Avocado. I added some tomato to give it a bit more freshness but the rest of the recipe is pretty intact.
Ingredients:
  • 1 1/2 teaspoons blackened seasoning
  • 4 skinless, boneless chicken breast halves
  • 1 teaspoon coconut oil
  • 1 diced peeled avocado
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons fresh lime juice (about 1 lime), plus the zest of the lime
  • 1/2 a tomato (or one plum tomato), diced

Continue reading Seared Chicken with Avocado Salsa

Cumin Spiced Fish Tacos with Avocado Mango Salsa

With Cinco de Mayo this past weekend, I couldn’t stop thinking about making some kind of Mexican-themed meal this weekend. So I was pretty excited when my boyfriend suggested Fish Tacos on Sunday. My trusty Cooking Light obviously had the perfect recipe to fulfill our craving. These Cumin Spiced Fish Tacos with Avocado Mango Salsa get an extra boost of flavor from toasting the cumin seeds before grinding. If you can’t find cumin seeds, ground cumin will work for the recipe as well, just skip the toasting part.
Ingredients:
  • 1 tablespoon cumin seeds
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 pound tilapia fillets
  • 1 tablespoon coconut oil
  • 1 cup sliced peeled avocado
  • 2/3 cup finely chopped peeled ripe mango
  • 1/4 cup chopped green onions
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped fresh cilantro
  • the juice of one lime
  • 1/4 teaspoon ground red pepper
  • 1/2 can black beans, rinsed
  • 8 oz sour cream
  • 2 tablespoons chopped cilantro
  • the juice and zest of 1/2 a lime
  • 8 (6-inch) corn tortillas

Continue reading Cumin Spiced Fish Tacos with Avocado Mango Salsa

Coconut Lemon Poppy Seed Muffins

Muffins are the perfect Sunday baking activity to set yourself up for breakfasts throughout the week. I haven’t made a batch in so long so I’m happy I finally had time to do so! I was given the opportunity to try Tropical Traditions Coconut Oil and I thought the best way to try the oil out would be in baking. (I adapted this recipe for Coconut Lemon Poppy Seed Muffins from the 1 Mix, 100 Muffins cookbook.)

 

Coconut oil can be used like butter in its solid state and like oil in its liquid state. It does have a slight coconut flavor to it so it’s a great way to enhance the flavor of many dishes. These Coconut-Lemon Poppy Seed Muffins have just a hint of coconut that is really complementary to the Lemon flavor.

 

Tropical Traditions is also sponsoring a giveaway! One lucky reader will win their very own jar of coconut oil! Details below.

 

Ingredients (this recipe makes a dozen muffins):
2 cups all-purpose flour, leveled with a knife
1 tablespoon baking powder
1/8 teaspoon salt
2 eggs
1 cup milk
6 tablespoons Coconut Oil, melted and allowed to cool slightly
the zest of 2 lemons
1/2 cup sugar, plus 1 tablespoon sugar
2 tablespoons poppy seeds

Note: The method I will list below is the one I ended up using for this recipe. And the reason I used this method was because I completely forgot to add in the sugar and poppy seeds at the correct time! Anyways, the muffins turned out fine. Whew.
Preheat your oven to 400 degrees. Line a cupcake/muffin pan with 12 paper liners. Add 6 tablespoons coconut oil to a small saute pan over medium heat until completely melted. Remove from heat and reserve.
Sift the flour, baking powder, and salt. (If you have a stand mixer, add the dough hook and turn it on low for a minute or two. It will break up all the chunks, just as good as sifting!)

 

In a separate bowl, lightly beat the eggs.

 

Add the milk, melted coconut oil, and lemon rind. And mix with a whisk to combine.

 

Make a well in the flour mixture and add the wet mixture to the bowl.

 

Stir until just combined (I used the lowest setting on my stand mixer. You can just use a spatula.)

 

Add the sugar and poppy seeds, stirring until just combined.

 

Add the batter to the muffin pan. To get equal sized muffins, use a small ladle or an ice cream scoop to portion out the batter.

 

Bake the muffins for 20-22 minutes; you want the muffins to have risen and be slightly golden brown on top, or when a toothpick inserted into the center of the cupcake comes out clean.

 

Allow to cool for 5 minutes in the pan and then remove.

 

So everyone knows how delicious normal Lemon Poppy Seed Muffins are.  The coconut oil brings the muffins from good to great!

 

They are so fragrant. I was having trouble photographing them because I kept trying to eat them!

 

There is definitely a taste of coconut present without it being overwhelming; I find that coconut can really overtake a dish sometimes.

 

The lemon still shines through and is wonderfully sweet (due to all that sugar!)

 

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
So on to the giveaway!

Win 1 quart of  Gold Label Virgin Coconut Oil!
Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil? You can also watch the video they produced about Gold Label Virgin Coconut Oil:
Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the  advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.
To enter, use the widget below. You have 8 chances to win (Writing a comment is mandatory, the rest are optional)! Giveaway ends this Friday, May 11 at 11:59PM EST. Good luck!

a Rafflecopter giveaway

<a href=”https://rafl.es/enable-js”>You need javascript enabled to see this giveaway</a>.

Exit mobile version