Monday, June 2, 2014

Raspberry Lemon Poppy Muffins!

I wanted to create a guilt-free treat that could be enjoyed in the morning or  evening that utilized several popular flavors, such as coconut, lemon, and raspberries.      
  Enjoy this delicious treat and let us know how they turn out for you!

You’ll need…
Zest From 1 Large Lemon                  1/4 tsp Himalayan Salt                
½ Cup Melted Coconut Oil                 1/2 Cup Vanilla Coconut Milk
1/2 Cup Xylitol                                 ½ Cup Unsweetened Plain Yogurt    
2  Large Eggs                                   1 tsp Vanilla Extract
2 Cups Flour                                     1 tsp Coconut Extract
2 tsp Baking Soda                            Juice from Large Lemon
2 tbsp Poppy Seeds                         6 oz. Raspberries 

Preheat oven to 400 degrees.  Prepare a muffin pan by greasing cupcake liners with cooking spray.  This recipe will make 16 muffins.
In a mixing bowl, combine xylitol, coconut oil and lemon zest,
Beat for several minutes until creamed together.  Add in eggs one at a time, mixing well after each addition.
In a separate mixing bowl, combine flour, baking powder, salt and poppy seeds.  Mix well to fully combine dry ingredients.

In a small bowl, mix together the coconut milk, yogurt, extracts, and lemon juice.
Combine all mixtures by alternately adding dry and wet ingredients to the creamed sugar and oil.

Once everything is mixed together, scoop batter into the prepared liners and fill ¾ of the way full.

Slice one raspberries into four pieces and place into the muffin batter.  Repeat this process until you have raspberries in all of the muffins.

Place in preheated oven and bake for 15-18  minutes or until the tops become lightly golden brown in color.  Remove from oven and allow to rest in the muffin pan for about five minutes before transferring to a cooling rack to cool completely.

While your muffins are cooling, it’s time to whip up some magic! 

This coconut mixed berry cream is divine and simple to make… 

Coconut Raspberry Cream 

1 Can of Full-Fat Coconut Milk or Pure Coconut Cream

1 tsp Vanilla Extract

¼ Cup Raspberries

2 Drops Vanilla Crème Stevia
 Make sure the coconut milk (or cream) has been in the fridge overnight.  It needs to be chilled so it will have a very firm consistency and is able to be whipped.  Not pre-chilling can be a big mistake as it will generally come out looking like a watery mess.  Also, be sure to purchase either pure cream of coconut or a full-fat coconut milk.  Another tip: before you start to whip anything, whether it's regular heavy whipping cream or coconut cream, make sure to chill a metal bowl and beaters in the freezer for at least five minutes beforehand.
  If you’re using coconut milk, then after it has been chilled, turn it upside down and open it from the bottom side.  I find this is the easiest way to separate the watery milk from the cream.  The thick creamy part of the coconut milk will have floated to the top and you can easily drain off the watery milk below by opening it this way.  Place the cream in your chilled metal bowl.
 If you’re working with coconut cream you can just open and use!
  Once you have your nice thick cream in the chilled bowl, whip with an electric mixer until light and fluffy.  Add vanilla extract, stevia, and berries.
The best way to serve these muffins is to top with the freshly whipped coconut cream once they have cooled!