Tag: Tropical Traditions

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!

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!