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Friday, March 25, 2011

Zucchini and coconut muffins

I like the idea of using sweet stuff (like fruit) in savory dishes (like you didn't know that already :P) and now I'm trying to also do the reverse and incorporate in desserts ingredients usually used in savory dishes :D. Like veggies. This is one of the attempts and more are to follow :).
Very easy to make. You'll have the golden crunchy muffins in no time.
Inspired from the Essen und Trinken magazine, No 2/2011. 

Note: The zucchini flavor is not very powerful in this combination, but not completely faint either. Its texture is more remarkable though, green and chewy and crunchier than anything else. Anyway, the main thing you will taste will be the coconut, have no doubt about it :).
Also, the batter and preparation method are quite different from most other muffins and cupcakes. Don't be scared, it's easy and fun.

Ingredients (for 12):
  • 30 g butter
  • 100 g zucchini
  • 1 egg
  • 165 ml coconut milk
  • 1 package of vanilla sugar
  • 160 g flour
  • 1 teaspoon baking powder
  • 125 g sugar
  • 150 g coconut flakes

Prepare the zucchini. Weigh and wash it:

Prepare the rest of the stuff:

Beat the egg, then add the coconut milk and vanilla sugar to it:

Mix, then melt the butter in a medium pot:

Mix together the coconut flakes, flour, and baking powder:

Grate the zucchini or cut it finely:

Add the egg-milk mixture to the butter and mix. Add the flour-coconut flakes mixture and mix:

It may seem strange that the batter is so dry (you won't have to spoon it into forms, but fork it :P ). Don't worry, it's how it's supposed to be. After it seems even, add the zucchini:

Preheat oven to 180 degrees C. Put the batter into a muffin tray lined with paper forms, pressing it down with the fork to fill them:

Unlike other muffins with a more liquid batter, these you fill right to the top. They won't overpop. Put in the oven and bake for 25-30 minutes. Take 'em out and dig in! :)

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