While I was thinking about baking and going through my blog feed I came across the latest from Smitten Kitchen -- Coconut Bread. I usually have a stash of coconut in the cupboard for cookies or granola, so I decided to give it a go. But of course I only had one egg, so I had to cut the recipe in half. And then because I was halving the recipe I decided that baking it as bread was not the best plan and opted for muffins instead. I eliminated the butter but kept the full teaspoon of cinnamon since I was spreading the flavor across eight muffin cups.
These were delicious. My husband, who is not a coconut fan, ate two before leaving for work last night. I always know that something is a hit if he goes back for seconds. We are going to the beach with my family for Easter Sunday and I think these may have to be brought along as a breakfast treat. The texture is denser than my usual muffins, and because it is a bread recipe it is not as sweet. I'm thinking next time I'll sift a little bit of confectioner's sugar over the top -- just for presentation's sake.
Posts
Oh, those look yummy! I'm going to have to put coconut on my list of pantry staples, I love it so much and see lots of recipes using it.
ReplyDeleteAnd I can vouch for bananas as an egg substitute. I tend to use them in things that lend themselves to the banana flavor, so I can't say how much it might impact something not meant to be...banana-y.
I also like to try out substitutes in a half and half approach, so using one egg and one banana equivalent for a recipe that calls for two eggs. It feels a little safer and helps when you have some but not quite enough of something. I do it a lot with butter substitute as well, to make things a little lighter.