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Mutant Coconut Muffin-cakes

February 2, 2010

As promised, the not-so-sweet, mutant, coconut muffin-cakes!

Based on “Coconut Heaven Cupcakes” from Vegan with a Vengeance by Isak Chandra Moskowitz.

  • 1 Cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 TBS sugar (Just one? Just one.)
  • ¾ Cup unsweetened shredded coconut
  • about ½ Cup chopped sweetened dried pineapple
  • 1 ½ Cups coconut milk
  • 1 tsp vanilla extract

I got lazy with these; no creaming, no sifting, nada.  So, mix the wet ingredients in a bowl or 4 quart measuring cup.  Mix the dry ingredients in another one.  Add the dry to the wet and mix or fold until barely mixed.  Fill silicone baking cups to the fill line (or greased or line muffin tins) and bake for about 20-25 minutes at 350°F, or until golden on top with a clean knife/cake tester test.

No, really, that’s it.  Not sweet, not-quite muffin-or-cupcakes.  This way they’re both dessert tonight and breakfast tomorrow.

Actually, I would do a few things differently for the next time.  Reduce the coconut milk by 1/4 cup and add an egg (should I be adding eggs for formerly vegan recipes?  Okay, reduce by 1/2 a cup and throw in the equivalent in mashed banana or unsweetened applesauce).  As-is, the muffin-cakes a bit dense.  But I wouldn’t change the sweetness much.  Maybe another tablespoon or so, but I think the lack of sugar made the coconut, vanilla, and pineapple stand out more.  Oh, and I’d use half a cup of whole wheat pastry flour with half a cup of all-purpose, too.

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