Coconut Almond Muffins with Peach Chutney

This week I had a day off from work filled with sunshine, cats, roses, and the urge to bake. So I went on FoodGawker, which I hadn’t paid a visit to in quite some time, and searched my favorites. I found this recipe for Coconut Almond Cake and since I couldn’t find our small baking pan, I turned mine into muffins.

I replaced ground almonds with almond flour which made the muffins finer and yellower as opposed to browny. I also cut the sugar down to 150 grams instead of 170 and replaced coconut milk with soymilk. I calculated one cupcake to be 7 points on Weight Watchers (1 out of 12 muffins), which is more than I had expected and wanted, but that just means I have to find ways to alter the recipe in the future.

Lastly, since I didn’t have any raspberry sauce or preserves or really any proper jam or preserves to go with my muffins like the original recipe, I made peach “chutney”. Recipe follows:

Peach Chutney

– 1 big peach (preferably from fridge)
– 1 tbsp honey
– 1 tbsp lemon juice

1. Chop cold peach into small chunks.
2. Add honey and lemon juice, mix. Serve.

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