Ever since I produced these fabulous (if I do say so myself) cookies, I’ve become borderline obsessive compulsive about testing recipes with coconut oil. I get into little ruts like this on a fairly regular basis- like at breakfast for instance. Breakfast is the only meal of the day where I become infatuated with a particular thing and stick with it for six months to a year, unable to break the habit. That is until I’m forced to and then I, reluctantly at first move on to something else. For instance I have just broken the Total 2% yogurt with mango and blueberries phase and I’m now back to porridge dolloped with yogurt and sprinkled with grapenuts (sometimes berries). Every other meal of the day is different but breakfast is where I get stuck. And so I’ve digressed. Coconut oil is now consuming my every culinary thought and as I discover its versatility I’m becoming more and more infatuated.
Partially it’s the smell. Unscrewing a jar of coconut oil is like opening a bag of coffee to me. I just have to shove my nose inside and inhale like it’s the last breath I’ll take in all day. So, in lieu of my preoccupation with the use of coconut oil, this weeked I baked muffins. Lots of muffins. Lots of muffins that are now piled high in my freezer crying out for people to come over and eat so that they don’t fall out everytime that I open the door. It took me a while to come up with something that worked because I wanted to incorporate the lemon-lime curd I had in the fridge- initially with the idea that I would fill them with the curd. But it all became too tricky and so I stuck with spooning over the curd after the cooking (which is optional but highly recommended). Instead you could cut them open and spread with jam or honey. Enjoy and please pass on any suggestions for coconut oil that you have! Continue reading ‘A RECIPE: Coconut muffins with lime curd’