Summer is just around the bend, actually tomorrow. With that the mind turns to summer vacations by the beach. Not just any beach, but where the water is turquoise, and the light breezes lead to the rustling of palm leaves. Paradise! Okay, reality check. You are actually at home with 4 off the wall kids, thrilled that school is over. You are trying to figure out how to keep them occupied with summer activities until school starts up again. How about some staycation recipes? The next bunch of recipes are based on what I would expect to eat in a tropical paradise when I cannot be there.
I have an easy muffin recipe here that can actually be adjusted in terms of liquid to create the type of flavor you want. As long as the liquid ratio to dry stays the same, you will be just fine. For today it's the pina colada muffin. My next muffin recipe will be for pineapple orange muffins. The only thing that is different in the recipes, is the type of liquid used.
These are almost cake like in consistency. They are not dry, and without any fat added they are still moist.
- 1/2 Cup light coconut milk
- 1/2 Cup pineapple juice (I used pressed pineapple juice, no sugar or water added)
- 1/4 Cup unsweetened apple sauce
- 2 Cups of all purpose flour (8.50 oz.) I used my scale to measure, not measuring cups.
- 2 eggs
- 1 Tbl baking powder
- 1/2 Cup sugar
- 1/2 tsp salt
In a bowl, whisk the eggs with the coconut milk, pineapple juice, and apple sauce.
In another bowl stir the flour, sugar, baking powder, and salt together.
Pour the wet ingredients into the dry, and whisk them together for 20 seconds and no more. There may still be some lumps, that's okay.
As soon as the muffins go in the oven, drop the oven temperature to 400F and let the muffins cook for 15 minutes. If you press on the tops, they should "bounce" back.
This recipe makes 12 regular sized muffins. It is a snap to make and without a mixer to clean up, doesn't require much clean up, which when you are trying to imagine you are on vacation, is a good thing.