Macadamia and Blueberry Muffins with a Crunchy Coconut Topping – gluten-free, egg-free / eggless & corn-free!

muffinHi everyone,

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.

I found the following recipe from EatingWell and muffqadapted to make it gluten free, egg free & corn free!

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

Yields 12.

Ingredients

  • 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

Method

  1. Preheat oven to 400°F (about 205°C). Coat a 12-cup muffin pan with cooking spray (or use babushka baking cups ;)!).
  2. Combine two tablespoons of ground flaxseed with six tablespoons of water in a cup, whisk with fork. set aside.
  3. 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.
  4. Whisk the remaining 1 & 3/4 cup gluten free flour, baking powder, baking soda, salt and cinnamon in a medium bowl.
  5. 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.
  6. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.
  7. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine.
  8. Divide the batter among the prepared muffin cups.
  9. Sprinkle with the reserved coconut topping and gently press into the batter.
  10. 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.
  11. Can serve with some honey for a decadent touch!
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