I hope everyone had a wonderful Labor Day yesterday! No such holiday in Kuwait but we do have a different one beginning at the end of this week. I’ve been in a tropical mood, so in preparation for the holiday, I made pineapple coconut muffins.
Friday marks the beginning of the holiday week for Eid al-Adha, which is on September 10th. Eid al-Adha is a Muslim celebration to commemorate the (almost) sacrifice of Ishamel by Abraham, which is found in the Quran. And also in the Bible. During this holiday, Muslims wake early to pray before sunrise, wear the best clothing available, and make large feasts after morning prayers. Rumor has it there will also be lots of fireworks and a generally festive atmosphere.
Because of the long holiday, many expats leave the country, which is what we were hoping to do. But, it doesn’t look like Kyle is going to get his passport back in time this year. So we’ll just be hanging out in Kuwait, but luckily we have a great view of the gulf and downtown from our dining room so we’ll be able to see the celebration from home.
We’re also planning to rent a car for the week so we can start to get to know the city a little better. And, I’m also itching to find the one store in the country that **supposedly, according to the company website** sells my dream yoga mat. You may eat your heart out here.
I am currently yoga mat-less, because I didn’t bring my old one with me. And a cheap one to use in the interim has proven to be quite difficult to find – actually, now that I think about it, I haven’t found ANY yoga mats, let alone any cheap ones. But I know they must exist because there are several yoga studios.
I also have two interviews this week, back to back – one Sunday, one Monday. I know this is a good thing but I just can’t seem to get my head around the fact that the week starts on Sunday here – it just feels like a very unwelcome intrusion into my very comfortable (and well-loved) 7 day weekends. Plus, getting interview-ready 2 days in row is just not fun.
But, I am just as thankful for the interviews as I am for the past 2 weeks I’ve had off.
So, what did I do to add a bright spot to the week that was supposed to be the week before a vacation but now isn’t AND that has 2 interviews?
I made these coconut pineapple muffins. These little babies smelled absolutely divine the whole time they were baking and cooling. They are unbelievably moist and the little pineapple bits add just a little crunch, which I love. Plus, they are super easy to make.
This recipe came from Home to Heather, you can find the full recipe here.
As usual, I changed a few things, but follow Heather’s recipe if you want some gluten-free goodness!
Here’s my ingredient list:
- 1 cup AP flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsweetened coconut flakes
- 1/3 cup sugar
- 3 eggs
- 1 single serving container of plain yogurt
- 1/2 cup milk
- 1 medium size can pineapple chunks (no mL listed over here!) – drained of juice
Mix all dry ingredients together in one bowl, mix all wet ingredients together in a different bowl, then slowly add the dry to the wet. Mix in pineapple, and portion into greased muffin pan. Bake at 350 for 20 minutes.
I LOVE using oat flour – I honestly don’t know if you can buy it, I’m guessing you can, but I always make my own by pouring however much you need into the food processor and processing until it’s very fine (like . . . flour). But, I haven’t purchased a processor here yet, so I went with what I had on hand, which was AP flour. If I’d had whole wheat I definitely would have used that instead.
I ended up with pineapple chunks instead of tidbits, so I just turned them out onto a cutting board and ran a knife over them. Chunks –> tidbits.
I also had plain instead of vanilla yogurt, and unsweetened coconut instead of sweetened. In the States, it seemed like I couldn’t find unsweetened coconut to save my life. But here, in the land of all things sweet all the time, there is no sweetened coconut to be found.
So, given the lack of sweetener in both the yogurt and the coconut, I increased the sugar from 1/4 cup to 1/3 cup. Although I don’t think my muffins turned out too sweet, I definitely think this was an unnecessary adjustment – 1/4 cup sugar would have been perfect.
I ended up with 12 small muffins and 2 larger muffins instead of a total of 15. You could easily turn this recipe into 12 slightly larger ones.
These muffins were DELICIOUS . . . . . for the first 3 days, but after that they started to get a little mushy. I’m guessing this had to do with the moisture from the pineapples but it could also be completely because of the atmosphere here in Kuwait.
So, here’s my advice:
- DEFINITELY make these muffins – seriously, they are really, really good!
- Either 1/2 the recipe -OR- (and this is the preferred method) share them with friends, that way they’ll be gone by day 3 and no one will ever find out if it’s just this Kuwaiti atmosphere or the pineapple that contributes to the mush.
But, whatever you do, don’t let the 3 day timeline scare you away from these yummy treats, I mean cupcakes, I mean . . . BREAKFAST muffins : )
And here’s the nutrition breakdown:
For 14 muffins + my changes listed above: 132 calories, 5 gm fat, 19 gm carb, 4 gm protein
For the original recipe for 15 muffins: 140 calories, 5 gm fat, 20 gm carb, 4 gm protein.
Let me know if you try them and what you think!