I like to think of myself as a fair and just person, one who does not play favourites. Alas, when it comes to berries, this is not the case. I love all berries, but I do not love all berries equally. Raspberries are far and away my favourite and I will go to great lengths to get my hands on some. And unlike strawberries, which I pretty much only like fresh, I love all sorts of raspberry baked goods and raspberry concoctions. Raspberry jam is tops, raspberry ice cream is delicious and raspberry pies and tarts make me swoon. And lucky for me, raspberry season is in full-swing in Massachusetts. Viva la raspberry!
Loving raspberries as I do, I find dreaming up recipes that include them is a delightful endeavour. I know that there are some ways to use them in savoury dishes, but when I think of raspberries, my mind automatically goes to sweet baked goods. Muffins, scones, tarts, that sort of thing. Raspberries go so well with so many other flavours. I had muffins on the brain, as I often do when I’ve run out of breakfasty treats, and so I knew it would be some sort of raspberry muffin. Or scone. Or muffin. Or scone. I really couldn’t make up my mind.
My first inclination was a lemon raspberry muffin. But I had no lemons and my eyes fell upon some leftover coconut milk from another recipe. I was struck by how well raspberries and coconut would go together. I know it’s not an unheard of combination, but I can’t think of when I’d ever tasted it myself, so I thought I would give it a go. I still waffled back and forth between whether it should be a muffin or a scone, but somehow, muffins won out in the end. I love scones, but this go round, I wanted something moister and cake-ier, bursting with raspberry flavour. I also thought that muffins would be an easier recipe in which to incorporate the coconut milk to use it up.
The Results: Viva la Raspberry Coconut Muffin! These are so good, I can hardly contain myself. Coconut and raspberry is just a spectacular combination. I can see now how it will parlay itself into a number of other recipes for me. But back to the muffins, they are so moist that they almost fall apart when you take off the muffin paper. I suspect that some of this tenderness comes from the coconut oil. And I packed a fair bit of raspberries into the batter, so the muffins were bursting with them. Really, what could be better?
I will confess, once again the glaze is almost more for show than for flavour. The muffins have fantastic flavour by themselves and don’t really need the glaze. Sure is pretty, though!
Share Our Strength
I also wanted to take this opportunity to remind everyone about the Yahoo! and Foodbuzz campaign for Share Our Strength.
Yahoo is donating $20,000 on behalf of the Foodbuzz community. Show your support by setting Yahoo! as your homepage. Click this LINK.
Raspberry Coconut Muffins
2 cups almond flour
3/4 cup unsweetened shredded coconut
1/4 cup granulated erythritol
1/4 cup vanilla whey protein powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 oz cream cheese, softened
3 tbsp coconut oil, melted
2 eggs, lightly beaten
1/2 tsp vanilla extract
16 drops stevia extract
1/4 cup coconut milk
1 1/2 cups raspberries, fresh or frozen
1/3 cup powdered erythritol or xylitol
2 tbsp coconut milk
Preheat oven to 325F and line 12 muffin cups with paper liners.
In a medium bowl, whisk together the almond flour, coconut, erythritol, protein powder, baking powder, baking soda, and salt.
In a large bowl, beat cream cheese and coconut oil together until smooth. Beat in eggs, vanilla extract and stevia extract. Add half the almond flour mixture, beating to combine, then the coconut milk, and then the remaining almond flour mixture, beating until just combined. Gently fold in raspberries.
Divide evenly among muffin cups and bake 25 to 30 minutes, or until tops are golden brown and a tester inserted in the center comes out clean.
Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk coconut milk and powdered erythritol or xylitol together until smooth. Drizzle over cooled muffins.
Makes 12. Each muffin has a total of 12.3g of carbs and 4.2g of fiber, but only 8g of carbs if you subtract erythritol. Total NET carbs = 3.8g.