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ISO good recipes for muffins and quick breads using coconut oil

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Just read the long thread in which posters debated the merits (or lack thereof) of consuming coconut oil. I don't want to restart that discussion. I just am looking for some good recipes for muffins and quick breads that use coconut oil. I love all things coconut.

Oh, one more thing---do I need to refrigerate this stuff after I open the jar?

Thanks.

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  1. I just substitute coconut oil for any oil called for in the recipe. I use it in my carrot cake recipe too. No it doesn't need to be refrigerated.

    1. Excuse the tooting of my own horn, but here is my recipe that was one of the 3 finalists in last year's CHOW muffin recipe contest: http://www.chow.com/recipes/29597-hea...

      I have been working on the same large container of coconut oil for two years. It sits on the counter right next to the stove, even in hot summer weather, and still smells and tastes perfectly fresh.

      I love the Ghirardelli Brownie Mix - the dark chocolate one. I use coconut oil in it, and add walnuts. To maximize crust without buying a special pan, I bake it (15 min so inside is fudgy) in mini muffin tins (makes 24, which helps with portion control). I really can't imagine a better brownie.

      1 Reply
      1. re: greygarious

        Rasputina and Greygarious-

        THANK YOU!

        I just printed off your recipe, GG---it looks wonderful.

        Here's what I made yesterday before I read your replies:
        http://www.epicurious.com/recipes/foo...

        This s a fabulous recipe for simple but delicious oatmeal muffins. I've made this dozens of times when I wanted a quick, delicious muffin. I've made some adaptions, as I did yesterday when I wanted to use coconut oil:
        **omit the currants and instead add 1 cup of coconut, toasted, and 1/2 cup of toasted pecans, chopped but not too finely chopped
        **as the fat, use coconut oil---but I only use 1/4 cup, rather than 1/2 cup
        **use 2 eggs, not 1
        **oh, and I use 1/2 whole wheat pastry flour and 1/2 white
        **WATCH THE BAKING TIME---these seemed to need less time than those made with butter

        THEY WERE WONDERFUL!