I think I lost my gluten-free baking virginity.
Not unlike a coconut scone (think cream tea, people), these muffins pack a coconutty sweetness with a substantial but light texture. Perfect with a cup of coffee, slathered with a glob of vegan margarine, or on their own, I’ll definitely be whipping up another batch of these muffins in future.
Christy shared the recipe at Blissful Bites, so head on over to check it out!
In late summer, during the seasonal glut of courgette growth, my oven churns out loaf after loaf of zucchini bread. Okay so I intend for it to anyway, only much of the grated veg ends up frozen for later non-use. Good intentions.
Nevertheless the point is this is a great alternative for when you hit that annual had-enough-of-the-ol’-courgette threshold. Its soft texture and mild spice would be a afternoon tea break hit with most folks, and it’s easy peasy to throw together. The best bits are the mango chunks on the outer edges of the bread, the tiny pieces of fruit that get lightly caramelised whilst in the oven.
I think I’ll go grab a slice now.