Wednesday, June 6, 2012

Tropical Traditions Coconut Oil Review


I received this in the mail last week, and was so excited!!  I love coconut oil, but have only used Tropical Traditions Expeller Pressed Oil, until now.



It took me awhile to remember the difference between the two oils, but I think I've got it now:)

Expeller is tasteless and is great for baking and frying.

Gold Label Virgin Coconut Oil has a slight coconut taste to it, so is fantastic for baking with. It gives what your making that little coconuty flavor, but it's not overpowering.



They are both healthy oils, so I love using them when making special treats for my family. To find out more about Tropical Traditions, a company I have come to depend on and trust when buying my Coconut Oil, click on the short video above.

The best way to try out the Virgin Coconut Oil for me was to bake with it, so that's what I did. You simply replace the oil or butter for the same amount of coconut oil.

I had never made Carrot muffins before, but if my mom had a signature dessert her Carrot Cake would be it. So I thought I would do a spin on them and put the cream cheese as a surprise filling instead of on top like you would a traditional cake.


The best part, the kids have been gobbling them up :) they haven't noticed they were made of carrots. Keeli even saw me dump them into the batter. I thought for sure she was going to turn her nose up and then rat me out to her brother. But she didn't say a word and she was the first to taste test when they came out, she said they were so good! yay!!




Here's the recipe, I adapted it from Once a Month Mom to make it whole food friendly.
The recipe was originally a  Pumpkin Cream Cheese Muffin recipe, I substituted the carrots for the pumpkin, hey, it's all good!













Carrot Muffins

  • 3 cups flour {I used White-Whole Wheat Flour}
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 2 teaspoons cloves
  • 0.25 teaspoons ginger
  • 1 teaspoons salt
  • 1 teaspoons baking soda
  • 4 medium eggs
  • 3/4 cp honey
  • 1 1/2 cups of grated carrots {i used the food processor, easy peasy}
  • 1.25 cups Gold Label Virgin Coconut Oil
  • 8 ounces cream cheese {softened to room temp}
  • 0.5 cups walnuts or pecans, chopped {optional}


Preheat oven to 350. Butter or spray your muffin pans

Mix your cream cheese and a couple of packets of Truvia or sweetener of choice, set aside.

Mix all of your dry ingredients {except the nuts} in one bowl and all of your wet in another. Then combine the two.
Fold in your carrots and stir until just combined and wet. Then stop.

Fill the muffin cups about 1/4 full place about 1/2 tsp to 1tsp of cream cheese mixture in the middle of the batter and press it down a little. Then cover the cream cheese with a dollop full of batter.  Press a few nuts on the top of each, or not. It's up to you.

Cook for 18-20 minutes. Cool for 5 minutes then move them to a wire rack.

Makes about 24 muffins. Eat and Enjoy!! {You could slightly taste the coconut in the muffins and it was delicious}









Disclaimer:: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.




Linked up at:: Works for Me Wed, The Frugal Days, Sustainable Ways, Thrifty Thursday

3 comments :

  1. Yum! I love the surprise cream cheese in the middle. Going to have to try these. Thanks for sharing the recipe at Thrifty Thursday! :)

    ReplyDelete
  2. I agree. Nice review plus a really delicious recipe! I believe that there are really a lot of coconut oil benefits because I've been using this oil for more than a year already and it's so effective.

    ReplyDelete

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