This week’s recipe was inspired (once again) by the poor leftover things languishing in my fridge. Namely this guy:
Seriously, why don’t grocery stores sell little things of buttermilk? I just needed a splash for a recipe and ended up with almost a quart leftover to try to jam into other things for the rest of the week.
This inspired me to root around in my pantry and I turned up these guys: also leftovers from other recipes.
So I united their powers, a la Captain Planet, to make some awesome breakfast muffins. Relatively speaking. They do not fight bad guys but are pretty great as far as breakfast muffins go.
I started with a basic buttermilk quickbread recipe (mix dry ingredients–mix wet ingredients–add wet to dry) and added chopped nuts and flaked coconut.
Then I sprinkled even more coconut on the top, because look what happens to flaked coconut in the oven: it gets a lovely, marvelous tan.
What you get at the end is a delicately sweet and nutty muffin that’s hearty enough for a light breakfast. Or a (relatively) healthy dessert. Leftover powers unite!
Coco-Nutty Buttermilk Muffins
2 cups all-purpose flour
1/2 cup dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cup sweetened flaked coconut, divided
1 cup chopped almonds and walnuts (or other mix of nuts)
1 cup buttermilk
1 large egg
1/4 cup plus 2 tablespoons melted unsalted butter or coconut oil
1. Preheat the oven to 350°F. Grease or add liners to your muffin tin.
2. Mix together the flour, sugar, baking powder, baking soda, salt, chopped nuts and 1/2 cup of the flaked coconut in a large mixing bowl. In a separate smaller bowl, whisk together the butter or coconut oil and the buttermilk, then whisk in the egg.
3. Pour the liquid ingredients over the dry ingredients and gently stir until the flour is just incorporated, being careful not to over-mix.
4. Divide the batter among the prepared muffin cups, filling each cup almost to the top. Sprinkle remaining flaked coconut over the top, using a heaping tablespoon for each cup. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Transfer muffins to a wire rack to cool. Store at room temperature in an airtight container.