Have you heard about Coconut Palm Sugar? This stuff is crazy good.
Even Dr. Oz has something to say about it. If you click on his picture below, you will be taken to his site where he talks about this sweet treat that is lower on the glycemic scale than regular sugar.
I wanted to make some cinnamon chips using this wonder along with coconut oil. This was my first attempt and I decided that instead of actually trying to form “chips” that I would just break it into pieces.
They may not be pretty, but they taste pretty good in a muffin.
- 1¼ cup all-purpose flour
- 1¼ tsp baking powder
- ½ tsp salt
- ½ cup + 1 Tbsp sugar
- 1 egg
- 2 Tbsp oil
- ½ cup buttermilk
- 1 tsp vanilla
- 2 Tbsp unsalted butter, melted
- 1 cup cinnamon chips
- Streusel Topping
- ⅔ cup coconut oil, melted
- 1 cup palm sugar (or cane)
- ⅓ cup cinnamon
- ½ cup flour
- ½ cup powdered sugar
- 1 Tbsp cinnamon
- ½ stick butter, melted
- Make cinnamon chips by combining palm sugar and cinnamon. Add melted coconut oil and mix well. Pour onto parchment lined sheet and allow to cool for a couple of hours. Chop into pieces. Store in refrigerator.
- To make streusel topping, combine dry ingredients well. Add melted butter and stir until all ingredients are moist. Break up large pieces into small chunks.
- Preheat oven to 400 degrees.
- Combine flour, baking powder and salt in a large bowl. Set aside.
- Whisk egg, oil, buttermilk, and vanilla in a medium sized bowl. Slowly add melted butter and continue to whisk.
- Pour wet ingredients into flour mixture and stir until well incorporated, being careful not to overbeat it.
- Fold in cinnamon chips.
- Using medium scoop, place one scoop in each muffin tin lined with paper/foil liners. Top with streusel mixture.
- Bake for 17 minutes or until done.
The biggest “con” about this sugar is the price. It costs around $6-7 for a 14 ounce bag. Ouch!