Proudly Philippine-made, coconut sugar is making a big buzz. This wonder sugar is rich in vitamin B, amino acids, and minerals such as potassium, magnesium, and calcium.
Derived from coconut sap, it's 100 percent natural and additive-free. With a low glycemic index, coconut sugar is an ideal sweetener for diabetics. Use in place of processed sugar, including in baked goodies such as these good-for-you chocolate cupcakes.
Makes 12 to 16 cupcakes Prep Time 20 minutes Baking Time 15 to 20 minutes
1/2 cup butter, melted
2 eggs, preferably free range
1 1/4 cups coconut sugar
1 cup milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 cup oats (half quick-cooking, half rolled)
1/3 cup cocoa powder
1 tablespoon baking powder
1 teaspoon salt
1 cup chopped roasted cashew nuts
1 Preheat oven to 400ºF. Grease 2 (12-cup) muffin tins or line with muffin cups.
2 In a small bowl, whisk together butter, eggs, sugar, milk, and vanilla.
3 In a large bowl, mix together flour, oats, cocoa powder, baking powder, and salt.
4 Add egg mixture to dry ingredients, stirring just until moistened and blended. Do not overmix.
5 Fold in chopped cashew nuts.
6 Spoon batter into prepared cupcake tins, filling cups to the top. Bake for 15 to 20 minutes or until toothpick inserted in the center comes out clean and dry.
Brownie tip: Turn these muffins into brownies by baking the batter in a 9- or 10-inch square baking pan.
Photography by At Maculangan | Recipe by Jacqueline Haessig Alleje of
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