Blueberry -Coconut -Macadamia Muffins
The one -two punch of coconut and macadamia nuts in this luxurious muffins will make you think you're having your morning coffee in Hawaii .Drizzle with honey for an added touch of sweetness .They are worth every twisted tongue and exhaustible explanation because they are fragrant , tropical and fabulous .
Sweet , delicious and flavorful macadamia nut is one of the popular edible nuts packed with notable health - benefiting nutrients .
-Macadamia nuts have sweet taste and are rich source of energy .100 g of nuts provide about 718 calorie / 100 g , which is one of the highest calorific values among nuts .
-These nuts are packed with numerous health -benefiting nutrients , minerals , antioxidants and vitamins that are essential for optimum health and wellness .
- 100 g of macadamia provides 8.6 g or 23% of daily -recommended levels of dietary fiber .Additionally , they are a very good source of phytosterols . However , the nuts carry no cholesterol .
-Since macadamia is free from gluten , it is one of the popular ingredients in the preparation of gluten -free food formulas .Such formula preparations are a healthy alternative in patients with wheat gluten allergy and celiac disease .
-Macadamia are an excellent source of minerals such as calcium , iron , magnesium , manganese and zinc .100 g nuts provide 3.6 g of selenium .Selenium is a cardio protective micro - mineral and an important antioxidant cofactor for glutathione peroxidase enzyme .
-Furthermore , the nuts are also rich in many important B- complex vitamins that are vital for metabolic functions .100 g of nuts provide 15% of niacin , 21 % of pyridoxine (vitamin B-6) , 100% of thiamin , and 12 % of riboflavin .
-They contain small amounts of vitamin A , and vitamin E .Both these fat -soluble vitamins process potent antioxidant activities , which serve to protect cell membranes and DNA damage from harmful oxygen -free radicals .
In concise , sweet ,refreshing macadamias brimming with essential minerals , vitamins and heart -friendly mono-unsaturated fatty acids.
Muffins making tips :
Mix wet and dry separately : To prevent the mix from being overworked , first mix the wet ingredients together in one bowl and mix the dry ingredients in another .Make a well in the dry ingredients , carefully pour in the wet ingredients , then stir the mix a couple of times to roughly combine .
Don't over Stir : The most important rule of muffins making is to not over stir the mix .Instead , what you really want is to just moisten the ingredients .Resist the temptation to stir or beat the batter until it is smooth and lump free .You want the final mix to be lumpy , thick , floury , and looking very messy .
Add your flavors last : While spices should be added with all the other dry ingredients , fruit, nuts , and anything lumpy should be added last .Give the batter one more light -handed stir once you're added them in and then you're done .
Don't overfill: Aim to fill the cups 3/4 full to get muffins with nice round tops , and to prevent them from spilling out over the top of the cups .
Add a flavorful sprinkle : Once the muffin cups are all filled , you can choose to sprinkle the tops with more fruit , nuts or a crumble topping for even more flavors .As the muffins rise these flavorful toppings will cook into the tops of the muffin .
Ingredients
Yield : 12 muffins
1/4 cup unsweetened coconut
2 tablespoon plus 3/4 cup all -purpose flour , divided
2 tablespoon plus 1/2 cup brown sugar , divided
5 tablespoon chopped macadamia nuts , divided
2 tablespoon canola oil , divided
1 cup whole -wheat pastry flour or whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1 large egg white
3/4 cup nonfat buttermilk
2 tablespoons butter. melted
1/2 teaspoon coconut or vanilla extract
1 1/2 cups fresh or frozen blueberries
Method
1. Preheat oven to 400 degrees F .Coat a 12 -cup muffin pan with cooking spray .
2. Combine coconut , 2 tablespoons all purpose flour , 2 tablespoons macadamia nuts in a small bowl .Drizzle with 1 tablespoon oil , stir to combine .Set aside .
3 .Whisk the remaining 3/4 cup all purpose flour , whole wheat flour , baking powder , baking soda ,salt and cinnamon in a medium bowl .Whisk the remaining 1/2 cup brown sugar , the remaining 1 tablespoon oil , egg , egg white , buttermilk , butter and coconut (or vanilla) extract in a medium bowl until well combined .Make a well in the center of the dry ingredients and pour in the wet ingredients , stir until just combined .Add blueberries and the remaining 3 tablespoons nuts , stir just to combine .Divide the batter among the prepared muffins cups . Sprinkle with the reserved coconut topping and gently press into the batter .
4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean , about 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 .
