Lime and Coconut Corn Muffins Archives - Chic Vegan https://www.chicvegan.com/tag/lime-and-coconut-corn-muffins/ Vegan and Fabulous! Fri, 18 Aug 2017 21:26:56 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.5 120152686 Laura Theodore’s Lime and Coconut Corn Muffins https://www.chicvegan.com/laura-theodores-lime-coconut-corn-muffins/?utm_source=rss&utm_medium=rss&utm_campaign=laura-theodores-lime-coconut-corn-muffins Mon, 21 Aug 2017 10:00:38 +0000 https://www.chicvegan.com/?p=24611 Cornmeal gives these Lime and Coconut Corn Muffins a hearty texture, while the lime and coconut contribute a tropical twist. Lime and Coconut Corn Muffins   Save Print Author: Laura Theodore Yield: 12 Muffins Ingredients 3 tablespoons flaxseeds 1½ cups whole wheat flour 1 cup fine grind cornmeal ½ cup raw unsweetened shredded dried coconut […]

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]]> Cornmeal gives these Lime and Coconut Corn Muffins a hearty texture, while the lime and coconut contribute a tropical twist.Laura Theodore's Lime and Coconut Corn Muffins
Lime and Coconut Corn Muffins
 
Save Print
Author:
Yield: 12 Muffins
Ingredients
  • 3 tablespoons flaxseeds
  • 1½ cups whole wheat flour
  • 1 cup fine grind cornmeal
  • ½ cup raw unsweetened shredded dried coconut
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 2⁄3 cup Sucanat, brown sugar or your preferred dry sweetener
  • 1½ cups filtered or spring water
  • ¼ cup maple syrup
  • 3½ tablespoons freshly squeezed lime juice
Instructions
  1. Preheat the oven to 375 degrees F. Line a twelve-cup standard muffin pan with paper liners.
  2. Put the flaxseeds in a high-performance blending appliance and process into fine flour. Transfer to a large bowl. Add the whole wheat flour, cornmeal, coconut, baking soda, baking powder and Sucanat (or brown sugar); stir with a dry whisk to combine. Stir in the water, maple syrup and lime juice. Mix just until incorporated.
  3. Divide the mixture among the lined muffin cups. Bake for 24 to 27 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean. Put the pan on a wire rack. Let cool for about 5 minutes.
  4. Carefully remove the muffins from the pan and cool for about 10 minutes longer. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.
Notes
Recipe from [i]Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet[/i] © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission.

 

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