Last week, I was able to take part in a webinar by McCormick spices. They just released their 2012 Flavor Forecast, which identifies the upcoming culinary trends. Just from watching this webinar, I can tell that the chefs at McCormick are passionate about food, and I think they really got it right with these upcoming trends. Absolutely every dish and every spice and every ingredient that they talked about sounded so good!! They have outlined six trends for 2012 – Honoring Roots, Quest for the Ultimate, Veggies in Vogue, Simplicity Shines, Flavorful Swaps, and No Boundaries. With each trend, they give suggestions of different spice and ingredient pairings – all of which sound pretty amazing to me!!
While going through the pairings and the trends, one pairing really stuck out to me and I couldn’t get it out of my mind – coconut and ginger, which fell under the Simplicity Shines trend. Well, I’m a simple girl, so I think this trend was made for me!! While trying to think up a recipe with the coconut/ginger combination, muffins just kept coming into my mind. Really, what could be more simple than a muffin?
These muffins ended up so much better than I even expected. The coconut and ginger combination is definitely inspired. And I loved the zing and the spice that the crystallized ginger brought. These muffins were tender and full of flavor – perfect for any breakfast table!!
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Coconut and ginger combine to make a tropical breakfast treat. Crystallized ginger brings a little extra spice to these muffins.
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup coconut milk
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup sweetened coconut, plus more for topping
- 4 tablespoons crystallized ginger, chopped finely
- Preheat the oven to 375F. Prepare 18 muffin tins by spraying with non-stick cooking spray or by lining with paper liners.
- In a large bowl, combine the baking powder, salt, ground ginger, flour and sugar.
- In another bowl, mix together the coconut milk, oil and eggs. Add the wet mixture to the dry mixture and mix only until combined. Fold in the coconut and the crystallized ginger.
- Fill each muffin cup about 2/3 full of the batter. Sprinkle extra sweetened coconut on top.
- Bake in the preheated oven for 13-15 minutes, or until a toothpick inserted in the center comes out clean.
**This post was sponsored by McCormick, but all opinions are my own.**