31 August 2015

Coconut Raspberry Muffins, Part 1

Remember when I took actual pictures with a real camera in natural light?

Remember when this was a food blog?

Remember when I used to post recipes?

Remember when I planned and executed stupidly complicated dinner parties?

My new job keeps me busy, but I really love it. I was able to meet up with one of my Hackbright mentors today and had a chance to reflect on the last (gasp!) 7 months. It's been good, though there is always room for improvement.

These days, I rarely cook. Colby has proven to be a good cook and, given that he preps food daily, perhaps even better than me. While I miss being in my old kitchen (with the counter space, walk in pantry, center island, in a city where I have friends), I don't miss stress baking because I hate grad school. After watching enough America's Test Kitchen, I finally decided to bake something.

Are these any good? Ish. There should probably be more sugar (maybe even up to 1/3 c) and that would balance out the harsh flavor of whole wheat. It's also unsatisfying that these are made from a mix. However, I'll probably make these again with some modifications. It's a low-pressure way to ease my way back into the kitchen.

Coconut Raspberry Muffins

2 c Trader Joe's Multigrain Pancake Mix (or any Bisquik-like mix)
1 T granulated sugar
2/3 c culinary coconut milk
1 egg
1 T melted coconut oil
1/2 t vanilla extract
1 pint fresh raspberries

Preheat oven to 400 F.
Whisk together pancake mix + sugar.
In a separate container, combine coconut milk, beaten egg, coconut oil, and vanilla extract.
Add wet ingredients to dry ingredients and stir until combined, some flour lumps are okay.
Add in raspberries and stir to distribute.
Bake for ~14 minutes, rotating halfway through.

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