Coconut Snowball Muffins

I’m not going to lie. I’m not a perfect cook. Okay, I’m really not going to lie, I’m probably only a mediocre cook.

However, every once in a while, I am touched by a divine cooking providence and create something truly spectacular. Oh praise the gods and goddesses of culinary rapture! I had one of these moments two nights ago and have henceforth brought into my kitchen….The Vegan Coconut Snowball Muffin/Cupcake (they’re so good they could be categorized as muffin or cupcake. Or Both) My point is, these muffin-cakes aren’t fucking around. They’re delicious.

 <—- The Finished Product!

 <—- This is the Coconut Pineapple Juice I used!

 This is the dried pineapple I used. Note: My fiancée loves pineapple, usually he eats bags of this at a time. However, for whatever reason, this bag sat lonely in our cupboard for months untouched. The pineapple was pretty hardened and not edible anymore by itself. I really hate wasting food so I chopped it up in really tiny pineapple gems and took a gamble putting it in this recipe. It turned out to be a great bet, because the baking process re-softened the chunks into little pineapple sugar gems…mmmm. My point is that this brand of bagged pineapple is great to eat plain but if you ever get a hard batch or don’t eat it fast enough, never fear, just bake these muffins.

Coconut Snowball Muffins:

2 Cups Flour

1/2 Cup Sugar…I actually used Splenda b/c I wanted to make them healthier haha

3 Tsp Baking Powder

Pinch of Salt

1/4 Soymilk with 1 Tsp Apple Cider Vinegar in it (Measure your 1/4 C soy milk, add 1 Tsp apple cider vinegar, stir and let sit for 3 mins or so, it will curdle the soymilk and this serves as your egg replacer)

2/3 C Pineapple Coconut Juice

1/2 Cup (or more) Chopped Dried Pineapple

1/3 Canola Oil

1/2 Tsp Vanilla Extract

1/4 Cup Flaked Unsweetened Coconut (use the real stuff, the ingredients should read: Coconut. Bakers coconut has propelyne glycol and all kinds of crazy stuff in it. Eww.)

Coconut Snowball Topping:

1/4 Cup Sugar

1/4 Flaked Coconut

1 Tablespoon Earth Balance Vegan Butter Spread

1/2 Tsp Ground Cinnamon

Directions to Coconut Bliss:

Preheat Oven to 400 Degrees

1. In a large bowl, combine flour, sugar, baking powder, and pinch of salt

2. In a second bowl, combine curdled soy milk (soymilk & apple cider vinegar mixture), Pineapple Coconut Juice, canola oil, and vanilla extract. Mix, Mix, Mix.

3. Combine wet ingredients with dry. Mix, Mix, Mix. Stir in Flaked Coconut & Chopped Dried Pineapple. Mix, Mix, Mix.

4. Fill a greased muffin pan cups 2/3 full with batter. Set Aside. (Note: the batter should be kind of spongy and firm and hold its shape pretty well)

5. Combine all the topping ingredients into a course sugary mixture and sprinkle over the batter of each muffin. Bake for 15 – 20 mins or until an inserted wooden toothpick comes out clean.

Try and restrain yourself long enough to let these babies cool. Eat, enjoy, and pretend you are on a tropical island-cloud drifting through cruelty-free lands, looking fabulous in your bikini and getting a great tan without getting sun damage…. Yeah I have weird fantasies 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s