Recipe: Apple Oat Muffins with Coconut and Coriander
Toasting the coriander seeds adds a pop of flavor that makes the extra two minutes worth everything.
We are experiencing what’s known as a mast year for many of the crops that rightfully make New England famous, meaning the fall harvest will be especially bountiful. These muffins have an apple-y feeling that steers clear of the usual cinnamon treatment. I have a friend who says that toasting whole spices in a dry skillet makes it possible to understand how the spice trade drove global exploration. Of course, you don’t have to toast coriander seeds for this recipe; you can substitute a quarter teaspoon of ground coriander and enjoy a similar flavor in the end result. But the extra two minutes that you invest in heating and crushing the tiny pods, inhaling their warm fragrance all the while, are (in my opinion, anyway) two minutes you will not regret. Coconut and oat bran make these hearty enough to drive your own explorations, and the jammy surprise of the cherries plays well with the little pop of flavor that the seeds deliver.
Apple Oat Muffins with Coconut and Coriander
Makes 12 muffins
½ teaspoon coriander seed
¾ cup coconut milk
1 teaspoon lemon juice
1 cup unsweetened applesauce
1 egg
3 tablespoons melted butter or coconut oil
½ cup lightly packed brown sugar
1 teaspoon finely grated fresh ginger, or ½ teaspoon dried
1½ cups all-purpose flour (or a 1-to-1 gluten-free substitute)
¾ cup oat bran
1/4 cup flax meal
1/3 cup finely shredded unsweetened dried coconut
2 teaspoons baking powder
½ teaspoon baking soda
½ cup dried tart cherries
Heat the oven to 350 degrees and prepare a 12-cup muffin pan by lightly greasing the cups or lining them with muffin papers.
In a small skillet over medium heat, toast the coriander seeds for a few seconds, until they smell wonderful. Lightly crush them with the bottom of a measuring cup right in the pan, and set aside.
In a medium bowl, combine the combine the coconut milk and lemon juice and let stand a minute or two. Add the applesauce, egg, oil, sugar and ginger, and mix well.
In a separate bowl, combine the dry ingredients, including the toasted and crushed seeds.
Combine the two mixtures, then stir in the cherries.
Divide among the prepared cups (they will be full) and bake for about 25 minutes, until the tops are set and springy.
