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Eat Your Heart Out: Blueberry Coconut Pound Cake Muffins

Saturday, 24 Jan 2009
 

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These Individual Coconut Pound Cake Muffins from Gourmet Magazine via the Food Network can either be a very rich breakfast muffin or individual pound cakes served for dessert.  They contain plenty of lime zest to give them a little citrus kick.  What a delicious flavor combination.

microplane

I got to try out the new Microplane Ultimate Citrus Tool, Combination Zester, Scoring Blade and Garnish Cutter my mom got me for Christmas.  It’s the best zester I’ve ever tried!  It takes that zest right off.  You have to be careful or you can easily zest your fingers.  Also, it’s so effective that it’s easy to go too far and get lots of the white pith below the zest, which can make your dish bitter.  Remind me to tell you about the time I made my friend Meredith the worst chicken dinner ever because I got a bunch of orange pith in the sauce and it was inedibly bitter.  Only she could smile through finishing that awful chicken — she is that kind of gal.

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I followed the directions for the muffins exactly, but left the coconut out of a couple just to have some plain ones.  It took about five minutes longer than the recipe said for these to finish baking — I left them in a total of 30-32 minutes.

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The muffins are fairly dense and did not rise a whole lot.  That’s good because I filled my big muffin cups almost to the top.

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I was happy at how these turned out.  They would make a fancy breakfast of a fun dessert served with a little ice cream or whipped cream garnished with mint leaves.



Reader's Comments

  1. Those look fantastic, pound cake is one of my favorites. I bet they would be good with some streusel in them too!

  2. Good call — streusel is a great idea. The coconut on top gives these some extra crunch already. Maybe there’s a way to make coconut streusel!

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