Sometimes you just want to try something new.
Something you haven’t seen before, but something that sounds delicious.
Sometimes this something will work, sometimes not, and sometimes you know exactly what it needs in order to be fixed.
(Are you tired of the sometimes/somethings yet? One more and I’ll stop. I promise.)
This was one of those sometimes.
(You’ll have to read on to find out which one. 🙂 )
Coconut Mocha Muffins, adapted from Alli’n’son’s Peppermint Mocha Muffins
2 c flour
1/4 c cocoa powder
1/2 c granulated sugar
3 t baking powder
1/2 t salt
1 c sweetened coconut
1 T instant coffee
1/4 c hot water
3/4 t coconut extract
1 egg, beaten
3/4 c milk
1/3 c canola oil
3 T sugar
2 T brown sugar
1 T coconut
Preheat oven to 375 degrees. Line a muffin tin with paper liners, or spray with nonstick spray.
In a medium bowl combine the flour, cocoa powder, sugar, baking powder, salt and coconut. Stir to combine.
In a small bowl combine the instant coffee and hot water. Stir until dissolved. To the flour mixture stir in the coffee, coconut extract, egg, milk and canola oil. Stir until just combined. Spoon batter into prepared muffin tin.
Combine the sugars and coconut. Sprinkle over muffins.
Bake at 375 degrees for 15-18 minutes. Cool for 5 minutes in the tin, then remove to a wire rack.
The original recipe was a peppermint mocha muffin (great minds think alike), but since I had just done this very successful recipe, I decided I wanted to try to alter it into a new and more original recipe. I had no idea whatsoever what it would turn out like…
Everything started out great. The batter was easy to make and smelled heavenly with the coconut extract.
They looked especially good heading into the oven. I was so excited to use a topping – since the last one I had utilized had turned out so good.
When they came out, though, they kinda had this odd beige-ish look to them.
Usually, I would just be done then – toss them out and move on… but instead I thought about them. A lot. (I know, it’s a scary new thing for me to ponder what I’ve cooked.)
Anyways, I realized that I had replaced the chocolate chips from the original recipe with coconut. And the coconut, when cooked, didn’t have a whole lot of sweet flavor to it. And then I thought maybe that extra sweet of chips might be the trick to these tasting good.
Of course, I don’t have any extra chips right now. And we’re kind of booked and busy for the next two days. But I vow to make these work.
Because I know that this is a really good idea, that just needs a little tweaking.