Tuesday, March 10, 2015

Zingy Coconut Grapefruit Muffins

Do you need a little citrusy zing to brighten up your dreary mornings? How does a powerful and exotic flavored grapefruit muffin sound? I know that it's not your typical banana or pumpkin muffin, but I promise you that this juicy and delicious fruit is the secret ingredient to your next breakfast concoction. To add an even more tropical feel, coconut flour and milk are added into the mixing bowl to produce a batch of these beauties. Go to the store now and grab some grapefruit while it's at the peak of its season. Go ahead and grab a big bag. Once you finish off the muffins (which won't take long :) ), you'll have the perfect fruit to snack on. I love a nice cold grapefruit half almost as much as these muffins!

Grapefruit-Coconut Muffins (1)

Grapefruit-Coconut Muffins
makes 2 dozen
2 cups rolled oats, blended into a flour
¾ cup all-purpose flour
1 ½ cup coconut flour
1 cup sugar
¼ tsp salt
1 tbsp baking powder
2 tsp baking soda
2 tsp grapefruit zest
2 grapefruit, peeled
2-2 ½ cups coconut milk (depending on how juicy your grapefruits are)
2 cups yogurt
2 eggs
¼ cup coconut oil, melted

Preheat your oven to 350 degrees, and oil a muffin pan. Mix the flour, oat flour, coconut flour, sugar, salt, baking soda, grapefruit zest, and baking powder together. Blend the grapefruit flesh until well pureed. Whisk the puree with the yogurt, coconut milk, eggs, and oil. Combine the wet and dry ingredients, stirring until just mixed. Divide the batter between the prepared muffin pans. Bake for 25 minutes, or until a toothpick comes out clean. Let the muffins sit for 5 minutes before removing to a cooling rack to cool completely.

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