It was raining today, I had finished uni work and the kitchen was calling my name to bake.
The weather was (for Australia) a bit chilly today so I decided to make these warm muffins (plus, I had just bought these cute babushka doll baking cases that I was dying to use).
We had also just bought some macadamia oil and I was curious to experiment with this in baking.
The site says the recipe is low calorie, low cholesterol and low sodium – not too bad for a muffin!
I really enjoyed the taste of these muffins, they are filled with plump, bursting organic blueberries and crunchy macadamia nuts are weaved through out. The coconut topping adds a a delicious crunch to the muffin too.
Recipe is below, hope you enjoy!
Macadamia and Blueberry Muffins with a Crunchy Coconut Topping Recipe
- 1/4 cup unsweetened coconut
- 2 tablespoons plus 1 & 3/4 cup my gluten free flour mix (recipe here)
- 2 tablespoons plus 1/2 cup brown sugar, divided
- 5 tablespoons chopped macadamia nuts, divided
- 2 tablespoons macadamia oil, divided
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons ground flaxseed
- 2/4 cups of plain organic natural yoghurt
- 1/3 cup of milk
- 2 tablespoons butter, melted
- 1/2 teaspoon coconut or vanilla extract
- 1 1/2 cups fresh or frozen (not thawed) blueberries
- Preheat oven to 400°F (about 205°C). Coat a 12-cup muffin pan with cooking spray (or use babushka baking cups ;)!).
- Combine two tablespoons of ground flaxseed with six tablespoons of water in a cup, whisk with fork. set aside.
- Combine coconut, 2 tablespoons flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.
- Whisk the remaining 1 & 3/4 cup gluten free flour, baking powder, baking soda, salt and cinnamon in a medium bowl.
- In a separate bowl, whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, the flaxseed/water mixture, yoghurt, milk, butter and coconut (or vanilla) extract in a medium bowl until well combined.
- Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.
- Add blueberries and the remaining 3 tablespoons nuts; stir just to combine.
- Divide the batter among the prepared muffin cups.
- Sprinkle with the reserved coconut topping and gently press into the batter.
- Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 15 – 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.
- Can serve with some honey for a decadent touch!