I remember telling you all that Madhuram has been my role model in baking. But did I tell you which is the first item I baked? Its actually Madhuram's Almond Butter Bread. But no! I have not posted it. Why, because the first time I made it, I made it in a casserole dish and not a loaf pan. Actually I went out and bought a loaf pan once it turned out excellent and I became more confident. Anyways, if you remember my almond butter post, it was meant for this bread. The very next day of making butter, I went and made the bread and before I remembered to click the pics, it was almost over. But I still had butter left, so I tried a variation of the bread by adding coconut and creating a perfectly vegan recipe and turning it into muffins. Read on..
All Purpse Flour: 1 cup
Baking Powder: 2 tsp
Salt: 1/2 tsp
Sugar: 8 tsp+ more as needed
Fresh/Sweetened Grated Coconut: 2 tbsp (optional)
Coconut Milk: 3/4 cup (I used slightly thin coconut milk)
Almond Butter: 1/4 cup
Almonds: for topping
Mix together, the dry items-flour,salt,baking powder and sugar. Stir in coconut flakes and add in milk and sit to get a smooth batter. Stir in almond batter and mix well to get a brown batter.
Scoop the batter in muffin cups and top with an almond. Make sure you use untoasted almonds, else they may be toasted again while baking and might become bitter.
Bake in a preheated oven at 350F/175 C for about 20-25 minutes or more until the top starts getting brown and a tester inserted comes clean.
Cool for 1-2 minutes in the cup before turning onto the wire rack for cooling completely.
Simple muffins that do taste of almond and coconut. You can also make the same with almond milk or any other milk you prefer. The muffins are just rightly sweet. I felt they wanted more sweetness but my family was okay with the sweetness.You can added sweetened coconut flakes into the batter instead of the fresh grated ones. The muffins I felt were a bit soft,but it could also be because I handled them while still warm. So enjoy the perfectly vegan muffins.