Some of you have read the title of this post and are thinking that coconut and cornmeal are two things that don’t go together. Believe it or not, when in a cake or in muffins, they actually taste quite delicious together!
About 14 years ago I spent a good portion of the summer in Brazil. I was there doing health promotion work. Brazil is full of amazing people, beautiful sights, and delicious food. One of the foods we ate for breakfast while there was a cornmeal coconut cake. After returning, a wonderful friend I got to know while on the trip sent me a recipe for a cornmeal cake. She had adapted it to include coconut and now I’ve adapted it to make these delicious Coconut Cornmeal Muffins.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 2 eggs, slightly beaten
- 1/3 cup vegetable oil
- 1 cup coconut milk
- 3/4 cup shredded coconut
Instructions
Preheat the oven to 400°F. Lightly grease or line a muffin tin with muffin liners. In a large bowl, stir together the flour, cornmeal, sugar, and baking powder. Add the eggs, oil, coconut milk, and shredded coconut. Fill each muffin cup 3/4 full. Bake 18-20 minutes or until the edges of the muffins turn golden. Yield: 12 muffins.
Notes
I wasn’t sure if my girls would like these muffins because the cornmeal makes them quite different from the muffins we usually eat. These are much denser. To my surprise, though, all three of my girls ate them. The youngest had them plain (as I did), my middle daughter had hers with butter, and my oldest daughter had hers with cinnamon sprinkled on top. Together these three consumed seven muffins for breakfast, so I’d say they were a hit!
These definitely aren’t as sweet as many muffins, but they have an excellent coconut flavor. They’d be great for folks who avoid muffins and coffee cakes because they aren’t fans of sweet breakfasts. I don’t use cornmeal all that often when I cook and bake, so when I do, there is always a bunch left over in the bag. This is a fantastic way to use the leftover cornmeal.
Have you made any yummy baked goods recently? I’d love to hear about them.
Shared at the following:
Encouraging Hearts and Home, Farm Fresh Tuesday, Weekend Potluck, and Busy Monday.
Yummy! I am bookmarking this page. These look delicious!
Thanks, Laurie! We certainly enjoyed them.
That sounds so good. I am not a big fan of corn bread or corn muffins but I do love coconut. We’re having chili tonight and I am going to go raid the pantry to see if I have any coconut. Thanks for sharing with us at Encouraging Hearts and Home. Pinned.
They’d be a great side dish for chili.
Thanks for hosting, Joanne!
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Pleas stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
Thanks, Marilyn!
Congratulations! Your post was my feature pick at #OverTheMoon this week. Each Hostess displays their own features so be sure to visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!
This is wonderful news, Marilyn! Thanks so much.
Is it possible to substitute the wheat flour for buckwheat or oat flour?
You probably can, Lydiah, but I think you would need to increase the moisture content of the muffins (maybe add additional coconut milk or some water). I don’t have much experience with these, but I understand they would make the batter very dense. Let us know if you try it!