Blueberry Coconut and Banana Muffins

I'm pretty sure that these will be the last of the banana muffins for awhile as I have decided due to the lack of interest in eating them (my kids are on a non fruit vigil at the moment I am certain) I've decided to stop buying them for a while.  However saying this everyone at work has been enjoying my recently baked muffins, although I have been told that the Banana Crumble Muffins are still the favourite.

I really enjoyed this combination  - the juiciness of the blueberries combined with the added sweetness and nuttiness of the coconut added perfectly to the subtle undertones of the banana and cinnamon.  Personally I think this one is a winner!

Blueberry, Coconut and Banana Muffins

Makes 12 muffins

Smart Points Per Serve: SP Warning

1 1/2 cups self raising flour

1 cup white sugar
1 cup shredded coconut

1 teaspoon baking powder

1/2 teaspoon salt

3 medium, ripe bananas

1 egg

1/3 cup canola oil
1/3 cup skim milk
1 teaspoon cinnamon

2 teaspoon vanilla extract
250 grams frozen blueberries

Preheat your oven to 190 degrees Celsius and line a 12-cup muffin tin with paper liners.

In a large bowl, combine dry ingredients.

In another bowl, mash the bananas. Add egg, oil, milk, cinnamon and vanilla and mix well.

Combine the dry and wet ingredients and stir until it just comes together

Fill prepared muffin tins evenly.

Bake muffins for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

(Click here for a printable version of this recipe)

Pineapple, Lime and Coconut Cake

Ok so again another apology for the lack of blogging....

I know that I haven't been blogging of late but we have just been seriously "out of control" busy! My work has been complete madness with many nights staying in motels leaving Noel and the kids to look after themselves.

The year is drawing to a close and there is end in sight for the madness.  Needless to say I am going to take a little time today to catch up on some things that I have cooked in the fleeting days of being at home... being a wife to my incredibly supportive husband, Noel, and a mother to my two wonderfully rounded yet quirky at times children, Oliver and Alex - instead of a career lady.

Strange as this sounds, I actually do need to sit, relax and allow the creative side of me roam free.  I adore nothing more than cooking and eating, and then of course there is the blogging side of my life where I enjoy sharing all of our culinary adventures with those that take the time to read our blog.

With that said please enjoy my catch up blogs and with determination I will endeavour to be a little more regular in the future.......

This cake is a perfect recipe to start off with.  A deliciously light sweet treat which I will put my hand up and admit that the flavour combination of the sweet pineapple and tangy lime is incredible. 

Topped with a cream cheese frosting and sprinkled with toasted shredded coconut each slice was like a little piece of paradise.

Pineapple, Lime and Coconut Cake

(recipe sourced from WW Magazine November 2013)

 

Serves: 12

ProPoints per serve: 6

 

cooking spray

100 grams reduced fat margarine

1/2 cup caster sugar

2 teaspoons finely grates lime rind

2 eggs

440 gram can crushed pineapple in natural juice

2 cups self raising flour

200 grams extra light cream cheese

1 tablespoon icing sugar, sifted

1 teaspoon coconut essence

1 tablespoon shredded coconut

Preheat oven to 180 degrees Celsius.

Lightly spray a 20cm round cake tin with cooking spray and line the base with baking paper.

Using electric beaters, beat the margarine, sugar and lemon rind in a bowl until light and fluffy.  Add the eggs, 1 at a time, beating well after each addition.

Drain the pineapple and reserve 1/2 cup of the juice.  Stir the pineapple and reserved pineapple juice into the egg mixture.  Gently fold in the flour.  Spoon into prepared tin. 

Bake for 45 minutes or until a skewer inserted in the centre comes out clean.  Set aside to stand in tin for 5 minutes before turning out onto a wire rack to cool completely.

Combine the cream cheese, icing and coconut essence in a bowl. Spread over the cake and sprinkle with the coconut.

(click here for a printable version of this recipe)

Raspberry and Coconut Cup Cakes

These muffins came from a recipe for an actual cake but needing something for lunchbox treats I decided to split between cup cake cases. I have cooked this cake before and it went down a treat so I knew these cup cakes wouldn't fail either.

The flavours are magnificent - enjoyed by all kids in our household including the big kids. The coconut isn't overpowering and the fresh berry taste is just sweet enough.

An interesting twist with using frozen berries is that by tossing the frozen berries in cornflour actually prevents them from 'bleeding' too much juice into the mixture and making the cakes soggy.

I have to tell you that they don't last very long in our place.

Raspberry and Coconut Muffins(recipe adapted from Weight Watchers Cook Tasty Cookbook)
Serves: 24
ProPoints per serve: 3
1 3/4 cups self raising flour
1 cup caster sugar
1 cup desiccated coconut
100 grams reduced fat butter or spread, melted
3 eggs, lightly beaten
1/2 cup skim milk
1 teaspoon vanilla extract
200 grams frozen raspberries
2 teaspoon cornflour

Preheat oven to 180 degrees Celsius.

Line two muffin trays with 24 cases.

Combine the flour, sugar and coconut in a medium bowl.

Stir in the melted butter, eggs, milk and vanilla.

Place the berries in another medium bowl. Add the cornflour and toss to coat the berries.

Spoon on spoonfull of mixture into each case. Sprinkly with half the berries. Top with remaining cake mixture and the remaining berries.

Bake for 30 - 35 minutes or until cooked when tested with a skewer. Remove from oven and let stand for 5 minutes before turning out onto a wire rack to cool.

(click here for a printable version of this recipe)

Kerala Lamb

This is a restaurant speciality, formously known as Malabar Mutton Curry, cooked all over southern India in Malabari restaurants. Muslims in Calicut are very found of this dish, as it is easy to cook and has extraordinary taste. The roasted coconut base and peppercorn flavour are typical of Keralan cooking.
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3

Kerala Lamb

Source: curry

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Serves 4

3

100 grams freshly grated coconut or desiccated coconut

2.5 cm piece fresh root ginger, sliced

3 garlic cloves, chopped

2.5 cm cinnamon stick

3 cloves

2 bay leaves

10 curry leaves

5 black peppercorns

3 tablespoons vegetable oil

200 grams shallots, chopped

1 tablepsoon ground coriander

1/2 teaspoon ground tumeric

1/2 teapsoon chilli powder

salt

500g boned lamb, cut into cubes

2 tablespoons vegetable oil

1/2 teaspoon mustard seeds

10 curry leaves

2 green chilies, slit lengthwise

3

First make the spice paste. Roast the coconut with the ginger, galic, cinnamon stick, cloves, bay leaves, curry leaves and ppercorns in a dry pan until the coconut is browned. All to cool, then grind in a food rprocessor, gradually adding 250 ml water to make a fine paste.
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Heat the 3 tablespoons of oil in a frying pan, add the shallots and fry for 5 minutes or until soft. Add the spice paste, the ground coriander, turmeric, chili powder, some salt and 400 ml of water. Bring to the boil. Add the lamb, then reduce the heat and cook, covered, for 30 minutes or until the lab is well cooked.
3

Now prepare the tempering mixture. In a seperate frying pan, heat the oil and the mustard seeds. Once they start popping, add the curry leaves and green chillies. Stir-fry for 1 minute.
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Pour the tempering mixture over the lamb curry and continue cooking for about 10 minutes or until the curry is very dry and thick. Serve hot.

Xacutti

I bet I got your interest with the name of this meal, right?

Xacutti, pronounced sha-koo-tee, is a Goan curry, not as widely known as vindaloo but having the same spicy heat. Traditionally made with mutton or chicken (we actually used lamb) and a dry paste containing fried coconut and has lime juice added to it just before serving which further distinguishes it from the vinegary vindaloo.

Xacutti
Serves: 4-6

1 cup desicatted coconut

½ teaspoon ground cinnamon

4 whole cloves

8 dried long red chillies

1 teaspoon ground turmeric

1 tablespoon poppy seeds

1 tablespoon cumin seeds

1 tablespoon fennel seeds

2 tablespoons coriander seeds

2 teaspoons black peppercorns

2 star anise

6 cloves garlic, quartered

2 tablespoons butter (or ghee if available)

1 large brown onion, finely chopped

1kg diced lamb

2 cups water

2 cups liquid beef stock

2 tablespoons fresh lime juice

1 – 2 red chillies, sliced, if desired

Dry fry coconut in a large frying pan over a medium heat, stirring until browned lightly. Remove coconut from pan. In the same pan dry fry the cinnamon, cloves, chillies, turmeric, poppy seeds, cumin seeds, fennel seeds, coriander seeds, black peppercorns and star anise, constantly stirring, for 1 – 2 minutes or until fragrant.

Blend or process coconut, spice mixture and garlic until fine.

Heat butter in a large saucepan, cook until soft, stirring. Add coconut spice mixture, and cook constantly stirring until fragrant. Add lamb, cook stirring for about 2 minutes or until the lamb is completely coated with the coconut spice mixture.

Add the water and the stock, simmer covered for 30 minutes and stirring occasionally. Uncover and cook for a further 30 minutes or until lamb is tender and sauce has thickened slightly. Remove from heat and stir lime juice into curry. Garnish with sliced red chillies if desired.