Wednesday, March 12, 2014

Pina Colada Muffins Recipe
















I'm due for a Tropical getaway, how about you? The sun, sand, and warm water of a far off island are beckoning to me! Wouldn't it be nice to just drop everything, hop on a plane, and spend a week lounging in the shade of a coconut tree? Sure, we'd probably all lose our jobs, and the flight alone would cost a small fortune, but man, what a week!

What if I told you that you could have your own tropical getaway without leaving the comfort of your home? Sounds too good to be true? Get ready, your tropical paradise is right within your grasp, and it all starts with our delicious Freeze Dried Pineapple and Organic Coconut Flour. Grab your beach umbrella and flip flops, it's time for Pina Colada Muffins!

Ingredients:
1 cup Honeyville Swiss Pastry Flour (you could also use Honeyville All Purpose Flour)
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
3/4 cup Sugar
1/4 cup Coconut Oil
1 Egg
2 1/2 Tbsp Honeyville Buttermilk Powder + 1 cup Water
1/2 cup Honeyville Freeze Dried Pineapple

Frosting:
1/4 cup Honeyville Freeze Dried Pineapple
1/4 cup Butter, softened
3 tsp Coconut Oil
1 cup Powdered Sugar
1/2 tsp Vanilla

Directions:
Preheat oven to 350 degrees.


In a small bowl, add flour, baking powder, baking soda, and salt. Mix together until completely combined.


In a large bowl, whisk together sugar, coconut oil, and egg until smooth.


Reconstitute your buttermilk powder by adding powder and 1 cup of water.


Pour about half the buttermilk into your egg/sugar/oil mix, then add the dry ingredients and mix together until a smooth batter forms.


Re-hydrate your pineapple and add to the batter, mixing until completely combined.


In a greased muffin tin, pour batter until each tin is about 2/3 full.


Bake at 350 degrees for 20-25 minutes, or until tops spring back lightly when touched. Remove and allow to cool for 10 minutes in the muffin tins.


Remove from tins and cool completely on a wire rack.


While muffins are cooling, begin your frosting by combining all ingredients in a mixing bowl and whisking together with an electric hand mixer.


Frost tops of muffins, then serve.


This is the tropical paradise your palate has been waiting for. The light and fluffy texture of the muffins, combined with the smooth, creamy topping of the frosting gives you a dessert you simply can't live without! The rich taste of the coconut oil, combined with the sweetness of our freeze dried pineapple gives you that tropical oasis your taste buds have been waiting for. Serve this up as the perfect snack at any party or get-together.


Yes, we all deserve a Tropical Getaway, and with these muffins, that getaway can happen right now!

2 comments:

Anonymous said...

Do you use coconut flour instead of pastry or all purpose?

Sara

In The Kitchen With Honeyville said...

Great Question! Because you can't directly substitute coconut flour for traditional wheat flour, you'd have to alter many of the other ingredients. Coconut flour typically requires an increase in eggs and oil, since it is a bit dryer. Keep this in mind as you make the substitute and test it out. Let us know how it goes. Thanks for the question!