Sunday, March 18, 2012

Coconut Muffins with Kiwi-Lime Curd



They've rearranged my grocery store and I'm not too happy about it.  I've gone from knowing where everything is to wandering the aisles trying to understand the new and senseless arrangement with canned beans on the baking aisle, items flip-flopped from one side to the other, and the chocolate and candy now being located in the same aisle as the pet food.  So now when I walk down the row of expensive chocolate, all I can smell is dog food.  Don't they know the chocolate is going to absorb that smell?  I don't understand these kinds of decisions.

The chaos at the grocery store was on the heels of a less than satisfying lunch, which probably fueled my annoyance a little.  Trying to eat healthy and using up leftovers doesn't always yield the tastiest meals.  Usually, we eat dinner leftovers for lunch the next day, but we don't always make very much on Sunday nights, so Mondays are a whatever day.  I was working from home that day (and still in my PJs), so I couldn't go out for a sandwich without actually getting dressed.  Sometimes I almost consider risking an errand in my PJs, if the errand doesn't require me to get out of my car, but then there's always that niggling fear of what ifWhat if I had car trouble.  What if I got pulled over.  And there I would be, on the side of the road, in my PJs.  And so it's a risk I don't take.  If only a spicy chicken sandwich from Wendy's would magically show up at my door.

There was an ounce or two of swordfish in the fridge from the night before, which I'd already eaten with half a tomato for a snack.  Some cauliflower and asparagus soup which was only okay the night I made it, and not very tempting a few days later.  Some egg whites leftover from using a bunch of yolks to make citrus curd.  A little container of leftover crockpot chicken.

And so my lunch became scrambled egg whites with a little non-fat Greek yogurt and cheddar cheese, and the crockpot chicken.  Sounds a little weird, but it actually wasn't too bad.  I think I filled my protein quota for the day, too.  But, does anyone else feel a little creepy eating eggs and chicken in the same meal?




As promised, today I have another recipe for citrus curd - maybe the last one for a while, but you never know.  I'll probably do this with strawberries in a few months when they're in season!

For a spring recipe, these coconut muffins with kiwi-lime curd are just wonderful.  The tropical combination might even make you feel like you're on vacation.  I made these for breakfast last weekend, and they were so good warm from the oven.

The muffins are so soft and moist, full of coconut flavor from the lite coconut milk, a little coconut extract, and some shredded coconut.  And the toasted coconut on top adds such a nice crispy contrast to the soft cake-like muffins.

And the kiwi-lime curd, with a more subtle lime flavor than straight up lime curd and a hint of kiwi, is smooth and creamy and delicious on the muffins.




Jamie wrinkled his nose at the fibrousy exterior of the kiwi fruit as he was peeling them, commenting that it was like holding a spider.  I discovered that kiwi is one of the few things he won't eat.  I had put a few slices on his plate for breakfast the day before, and he wouldn't touch them.  So it's saying something  about the yummy-ness of this curd recipe that he really, really liked it.  But he still won't eat kiwis on their own.  :)






Coconut Muffins
  • 1 can (14 ounces) unsweetened Lite Coconut Milk
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon coconut extract
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup shredded, sweetened coconut, divided

Preheat the oven to 350.  Prepare 12 muffin cups with non-stick spray or paper liners.

Whisk together the coconut milk, sugar, egg, vanilla and coconut extract.  In a separate bowl, combine the flour, baking soda, baking powder, salt and 2/3 cup of the shredded coconut.  Add the dry ingredients to the wet and stir just until combined.

Divide the batter between the muffin cups, filling them about 3/4 full.  Sprinkle the tops with the remaining 1/3 cup shredded coconut.

Bake at 350 for 18-21 minutes until a toothpick inserted in the center comes out clean and the tops are golden brown.

Yields 12 muffins.
Weight Watchers Points Plus Value: 4 points per muffin 

Recipe from Curly Girl Kitchen



Kiwi-Lime Curd
  • 1/3 cup freshly-squeezed lime juice
  • 3 ripe kiwis, peeled and chopped
  • 6 egg yolks (reserve whites for another use)
  • 2/3 cup granulated sugar
  • 2 tablespoons grated lime zest
  • 1/2 cup (1 stick) cold unsalted butter, cut into 8 pieces

Fill a saucepan with about 2 inches of water and bring to a simmer over medium to medium low.

Using a blender or an immersion blender, puree the lime juice with the chopped kiwis until smooth.  In a heat-proof metal mixing bowl (one that can sit on top of the saucepan without touching the water) whisk together the kiwi-lime puree, egg yolks, sugar and lime zest until smooth (1-2 minutes).

Place the bowl over the saucepan.  Stirring constantly with a silicone whisk or spatula, cook the mixture until thick enough to coat a spoon.  (Note that this process can take anywhere from 7-15 minutes, depending on how fast the water is simmering, how close the bowl is to the water, etc.  The mixture will not appear as thick and jellied as store-bought citrus curd, but will have the consistency of warm pudding.  It will also thicken more when it cools.) 

Remove the bowl from the heat, and add the slices of butter, one at a time, whisking well after each slice until the butter disappears, before whisking in the next slice.  Usually, at this point, I would strain the curd through a mesh strainer to remove the zest, but for this recipe, I skipped this step, since I didn’t want to strain out the kiwi seeds as I thought they looked pretty.

Pour into a glass jar and store in the fridge until ready to use.  It will be at a spreadable consistency straight from the fridge, or you can gently rewarm it for a "pourable" consistency.

Yields about 2 cups.
Weight Watchers Points Plus Value: 2 points, per tablespoon 

Recipe from Curly Girl Kitchen