Pinipig, Coconut & Chocolate Granola Muffins

This week's Muffin Monday recipe came courtesy of New York Times' Recipes for Health series. The muffin consists of granola baked along whole wheat flour, sweetened by raisins and a touch of honey. The healthiest muffin baked so far by the Muffin Monday bakers!

I had planned on making granola for this muffin recipe but weekend plans got the best of me so ended up using this organic granola. I followed the recipe only altering it by using whole wheat pastry flour but had to say the recipe gave me not-so-good results. The muffins came out with flat domes and burnt edges even after they've only baked for 15 minutes. Imagine if I waited to checked in 20 minutes like the recipe stated? Crunchy edges aside, I had to taste these muffins which were not at all bad (but not spectacular either). Not too sweet which I prefer but a bit one-note. My oldest son described it best when he said it tasted like raisin bran. My granola of choice might be the culprit since it was very plain. I realized then that the success of these muffins depend greatly on the granola used.

So off to bake again, this time using ingredients I would use to make my own granola: pinipig, coconut flakes and chocolate. Pinipig is glutinous sweet rice that was harvested while still young and pounded flat. Fresh pinipig is usually bright green but quickly loses it color as it dries. Puffed rice (Rice Krispies' Snap, Crackle & Pop) can not compare to pinipig in terms of flavor and crunch.(More information on pinipig from Market Manila here.) Toasting them before use makes it even better; the heat releases their light sweet rice fragrance.

So the second time around I can say is a success; the muffins came out with a light, fluffy texture with still-crunchy pinipig here and there. The coconut flakes throughout made for a satisfying chew while the tiny pieces of bittersweet chocolate added a little sweet bonus.

Pinipig, Coconut & Chocolate Granola Muffins

85g pinipig
140g (1 cup) whole wheat pastry flour
10g (2 tsp) baking powder
2g (1/4 tsp) salt
2 eggs
355ml coconut milk
60ml vegetable oil
1 tsp vanilla extract
60g coconut flakes
80g bittersweet chocolate, coarsely chopped

In a dry skillet, toast pinipig over medium heat, stirring constantly to avoid burning (about 10 minutes). Remove from heat and set aside to cool.
Preheat oven to 350F degrees. Prepare muffin tins with pan spray.
In a small bowl, whisk together flour, baking powder and salt.
In a medium bowl, beat eggs along with coconut milk, vegetable oil and vanilla.
Stir in the pinipig, coconut flakes, and chocolate into the wet mixture
Sift in the flour mixture and stir only until moistened.
Spoon into muffin tins, filling 3/4 full.
Bake for 15-18 minutes, or until it pass toothpick test.
Remove from oven. Let it cool in pans for 10 minutes. Remove from tin and enjoy.

A big "Thank You" goes to Anuradha for all the work she does week after week. Check out her Granola Muffins along with the links to all my fellow Monday Muffin bakers.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.