This morning Ellis raced the half marathon and got his personal best time ever! To celebrate, I cooked a huge breakfast that included these Italian Cream Cake Muffins. I created the recipe because he loves Italian Cream Cake so much.
Ingredients:
For the Muffins
- 1 cup whole wheat pastry flour
- 1 cup white wheat flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup packed brown sugar
- 1 cup coconut milk
- 1/4 cup canola oil
- 1 tsp vanilla
- 1 cup flaked coconut
- 1/3 cup pecan pieces
For the Icing:
- 2 oz cream cheese (at room temperature)
- 1/2 cup powdered sugar
- 1/4 tsp vanilla
- 1 - 2 tbsp milk
Makes 12 muffins.
Preheat oven to 400 degrees. Grease muffin tins and set aside.
In a large bowl, mix together dry ingredients (flours, baking powder and salt).
In a separate bowl, mix together eggs, sugar, oil, coconut milk and vanilla. Mix wet ingredients into the dry ingredients, stirring until just moist.
Add the flaked coconut and pecans.
Put the batter in the greased muffin tins. Bake for about 20 minutes or until a toothpick stuck into one of the muffins comes out clean.
Let cool in the pan for 5 minutes before transfering the muffins to a wire rack placed over foil, saran wrap or paper (to catch drips).
While the muffins are cooling in the pan, stir the cream cheese, powdered sugar, vanilla together in a small bowl. Add just enough milk to get the icing to the right consistency to drizzle.
Transfer muffins to the cooling rack and drizzle them with the icing.
Serve warm.
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