Tag: coconut

Baking
Iris Rose

I am taking a break from crafting this week, at least as much of a break as my brain will let me take. I really pushed through this fall for craft sale stock and now I am stepping back and finally working on some of the projects that have been crying for attention. Can you say yoke cardigan, do you remember this one from ages ago?

In celebration of the extra time that I have this week I made muffins! I thought that I would share my recipe with you today; I hope that you enjoy it. I always make big muffins because I don’t snack between meals and find that a small muffin just doesn’t get me from breakfast to lunch. My recipe makes twelve large ones but should make twenty four regular size muffins.

Coconut Cranberry Muffins
Heat oven to 375F. Butter muffin pans or spritz with cooking spray.
4 c flour
¼ tsp baking soda
4 tsp baking powder
1 c coconut (save a couple of tablespoons for topping if you want to)
1 ½ c craisins (or raisins if cranberry flavour doesn’t float your boat.)

Mix all these together in a large mixing bowl.

1 ripe banana, mashed
½ c honey
½ c canola oil
3 eggs
1 c milk or cream
2 c buttermilk

Mix all of these together (beat the eggs, banana, oil, and honey together first) in another large mixing bowl.
Stir the wet ingredient into the dry until just mixed. Fill muffin pan cups to almost full. Sprinkle a little coconut on the top of each muffin. Bake for 20 minutes for large muffins or 15 minutes for small ones.
Get busy and you can enjoy these for breakfast tomorrow!

Have a lovely week full of happy crafting and kindness and thank you for reading.

Knitting

Coconut Banana Bread (Not Knitted or Crocheted, I Promise)

Iris Rose

Like a lot of people who love the needle arts, I also love to cook and bake.  I have never had a lot of success with banana bread.  It never turns out dark and moist the way it should even though I have tried every recipe in the universe or so it seems.  I have tried high fat, low fat, applesauce sweetened, brown sugar sweetened and even one that used molasses. No luck, uhuh, no great banana bread for me; it just isn’t in the stars.

I decided to give it one last try and thought that, experienced baker that I am, I could wing it.  I found some coconut that needed to be used or tossed so I threw that in too.  Here is what I came up with, a moist delicious (but still not dark) version of banana bread with the added texture and flavor of coconut, yum!

I hope that you like this recipe as much as I did and I promise that I will go back to knitting and crocheting for my next post.

 

Coconut Banana Bread:  Makes two loaves,

Ingredients:

3 cups flour (I used all purpose but you could use half whole wheat)
1 ½ cups brown sugar
2 ½ tsp baking powder
½ tsp baking soda
1 cup shredded coconut
3 ripe bananas mashed
3 eggs
½ cup butter melted and cooled
1 tsp vanilla
2 cups buttermilk

Procedure:

Preheat oven to 375F.  Grease and flour two standard loaf pans.

Mix well flour, brown sugar, coconut, baking powder, and baking soda in a large missing bowl and set aside.  In a separate bowl, beat eggs lightly, stir in mashed bananas, butter, vanilla and buttermilk.  Pour wet ingredients into dry and stir until mixed, do not beat.  Spoon equal amounts into your prepared loaf pans.

Bake for 1 to 1 ¼ hours or until top is firm when touched.  Cool in pans for 10 minutes then turn out onto a cooling rack.  Enjoy when cool enough to slice!!