Coconut Muffins With An Orange Glaze
FOR THE MUFFINS:
unbleached all-purpose flour
durum whole wheat flour
egg replacer powder
(use maple syrup or regular sugar if you don’t have this)
Zest of 1 orange
(set aside 2 tsp or so for the orange glaze)
canola or other flavorless vegetable oil
(the original recipe recommends safflower)
sweetened shredded coconut
FOR THE GLAZE:
TO MAKE MUFFINS:
In a large bowl, whisk together the flours, baking soda, baking powder, and salt.
In a separate bowl, dissolve the egg replacer with the orange juice. Add the agave nectar, orange zest, oil and water
Add the wet ingredients to the dry ingredients and mix together until they are just combined. Do not overmix. Add the coconut and mix in.
Greas a 12-cup muffin tin and divide the batter equally between the cups.
Bake in a preheated 350-degree oven for 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Place on a rack to cool. Unmold after 10 minutes and continue to cool the muffins.
TO MAKE GLAZE:
Heat the orange juice in a small saucepan until it begins to boil.
Add the powdered sugar and zest and turn off the heat. Whisk together well.
Pour over the cooled or barely-warm muffins.