January 27, 2013
3 sticks of margarine, room temp
2 c sugar
1 1/2 teaspoon vanilla (I used Bakto Vanilla Extract)
1 teaspoon Blood Orange Extract (I used Bakto Blood Orange Extract)
1 tsp orange zest
3 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 c soy milk with 1 tsp of vinegar added to it
7 oz unsweetend shredded coconut
Preheat oven @ 325F.
Cream margarine and sugar. Add eggs one at a time, scraping in between. Add extracts and zest.
In a seperate bowl sift together flour, baking powder, baking soda and salt.
Add the dry and the soy milk alternating in 3 parts beginning and ending with dry. Mix until just combined. Fold in the coconut
Line muffin pans with liners. Fill with batter. Bake for 25-30 min. Allow to cool for 10 min in the pan before transfering and cooling completely.
Top with icing/frosting if desired.
This recipe was part of a series done using Bakto Flavors Products. To read full article and see other featured recipes using Bakto products click here.