Hello everybody! Are we all in our places with bright shining faces? Wearing your pearls, makeup and high heels while listening to Mozart as you get ready to make something delicious?
If you are, you are quite possibly on the wrong blog page. Because here, I am in sweats and a t-shirt with no make up on (I’m honestly not sure if I even own any anymore) listening to The Backstreet Boys (Hey! Don’t judge. You can’t tell me you never listen to bubble gum music. Ok, so maybe I’m the only one listening to BSB’s. Still; don’t judge. I’ll cry. And make you eat liver. Or cows tongue.) Erhmmm, sir, does your wife know that you have on her pearls and high heels? I REALLY think you’re on the wrong blog page (*brain bleaches self*)
But I HAVE been cooking something delicious. Can you smell that? That lovely smell of the tropics coming at you from my kitchen? Well, sniff harder darn it! Because it’s there. yeah; there. Oh yeahhhhh… right thereeeee.
Sorry; got distracted for a moment.
Moving on. Wanna know where that smell is coming from? I made muffins! Lovely lime and coconut flavored muffins.
I was contacted recently by the lovely Miranda who was representing the company that makes Melt Buttery Spread and offered some samples of their product and the chance to make something yummy and review Meltâ„¢ Â (buahahahahaaaaa… the power. The poooooooowwwwwwwerrrrrr!. Sorry. I’m fine now.).
I of course said yes after looking at their site because the product sounded delicious. Melt is an organic alternative to butterÂ made with Virgin Coconut Oil, Flaxseed Oil, Palm Fruit Oil and a few other goodies. Talk about healthy! Flaxseed oil is so good for you and coconut oil is something very representative of the “good fats”. So Melt Buttery Spread is great if you’re trying to watch your weight or cut your cholesterol. Before cooking with it, I tried it on a slice of crusty French bread and it’s pretty darn good. You can definitely taste the coconut oil and anyone who has been following my blog knows I love me some coconut oil.
Here are a couple of links from them to go check out. http://www.meltbutteryspread.c
I wanted to make something sweet (go figure huh?) and I wanted something that used the Melt Buttery SpreadÂ in a melted state because a lot of times butter subs don’t work well when baking. So I decided on muffins. Many muffins use either melted butter or vegetable oil so I knew I could sub Melt easily.
One muffin I’ve been making for years is a Lime Coconut one I adapted heavily from one that is on food.com.Â These are moist and delicious and smell as fantastic as they taste. I use coconut milk in them (am I the only one who has to force myself to not just stick a straw in the coconut milk can, slurp away and then lick the insides of the can clean?? You’re judging me again aren’t you? Sigh.) which gives them suchhhh a good taste.
The Melt went wonderfully in these due to it’s own ingredients. Like I said, you can taste the coconut oil in the Melt so making something tropical is a natural fit. So give these muffins a try. They’re a quickly made treat. May not be fancy but oh my do they taste great! They’re perfect for breakfast or a light dessert. Then go to the Melt site and check them out. Good stuff!
Tropical Lime Coconut Muffins
- 2 cups flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup full fat coconut milk
- 2 large eggs
- 1/3 cup Melt Buttery Spread, melted
- 1/2 cup lime juice
- 1 tablespoon lime zest (I didn’t realize I was out of limes so I subbedÂ 1/4 teaspoon lime oil; worked fine.)
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons coconut extract
- 1 teaspoon rum extract (optional but adds nice flavor)
- Preheat oven to 375 degrees. Grease a 12 cup muffin tin or line with paper liners.
- In a a large bowl, combine your dry ingredients, including the lime zest.
- In another bowl, combine your wet ingredients.
- Make a well in the dry ingredients and pour in the wet ones. Mix with a fork until JUST combined. Never over beat muffins or you end up with a tough tunnel filled mess.
- Fill muffin cups 3/4 full.Â Bake at 375 degrees until tops are nicely browned and firm to the touch.
- Let cool in pan for a minute then turn onto wire rack to finish cooling.