Monday, July 26, 2010
Coconut Oatmeal Muffins
Not too much of a story about these muffins. As usual, my daughter has been asking me to bake with her and one morning where it wasn't too hot and we had some friends coming over, we tried out this recipe. I used the vinegar/milk substitution for the buttermilk (put 1 T in a 1 cup measure, fill the rest of the way with milk, let it rest for a few minutes) and the blackberry fruit spread that we had on hand. Little girl liked putting the jam in the middle of the muffins but she made a mess!
If you like coconut, the texture and flavor of these were great. They lasted a few days tightly wrapped at room temperature. We made mini muffins and I got about 20 of them, not the full 2 dozen that you can probably get if you don't fill them quite as full.
Coconut Oatmeal Muffins (1 dozen)
from LATimes Food section . . . not sure when
1 cup rolled oats
1 cup buttermilk
1 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup vegetable oil
1/2 cup brown sugar, packed
3/4 cup shredded coconut
Some kind of preserves (I used seedless blackberry - original recipe says strawberry)
Combine oats and buttermilk in bowl. Let soak at least 30 minutes. Whisk flour with salt, baking soda and baking powder.
Blend together oil, brown sugar, egg and coconut, then add to oatmeal mixture. Blend well. Stir in dry ingredients, mixing only enough to moisten.
Spoon into greased muffin tins. Using small teaspoon, place preserves in center of each muffin and cover with dab of dough. Bake at 375 degrees 20 minutes for 1 dozen regular sized muffins or 12 minutes for 2 dozen mini muffins.