It’s Spring… the calendar says so but clearly Mother Nature hasn’t gotten the memo >.< But I'm having a serious case of denial. Totally ignoring the lumpy rain (not really snow but too thick to be just rain) outside. I've painted my toe nails for sandals. This week's thirsty part is ideal for warm weather – my yummy ice coffee. The tasty is my favorite banana pineapple coconut muffin recipe.
What you need…
For the muffins
3 cups all-purpose flour
1 cup white sugar
1 cup packed brown sugar
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups mashed ripe bananas
For the topping
1 cup shredded coconut
1/2 cup chopped nuts
1/2 cup brown sugar
What you do….
Preheat oven to 350. Line muffin tins with paper liners. In a large bowl, combine the flour, sugars, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; stir in the pineapple and mashed bananas. Stir the wet ingredients into the dry ingredients just until moistened. Fill lined muffin cups with batter, about 2/3 full. Top with a generous amount of coconut topping. Bake for 20-25 minutes or until a toothpick comes out clean.
I love ice coffee! I struggled to make my own because it was always bitter then I found a recipe on Pioneer Woman for ice coffee that didn’t brew the coffee. I tried it… I changed it…I love it 🙂
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Place coffee liquid in the fridge.
To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add flavored cream of your choice and enjoy.