The Blood Orange Extract from BaktoFlavors.com has a very orange smell and doesn't have the fake scent that the extract from "Krogers" has. I was pleasantly surprised that it was clear. I didn't want a strange orange tint to what I was going to make. I wasn't sure how strong it was -- for instance, a tiny bit of mint goes a LONG way, but vanilla can be used liberally. I found it to be somewhere in between and used for this recipe 1 teaspoon- just right!
- 3 sticks of margarine, room temp -
- 2 c sugar -
- 5 eggs -
- 1 1/2 teaspoon vanilla (I used Bakto Vanilla Extract) -
- 1 teaspoon Blood Orange Extract (I used Bakto Blood Orange Extract) -
- 1 tsp orange zest -
- 3 c flour -
- 1 tsp baking powder -
- 1/2 tsp baking soda -
- 1/2 tsp kosher salt -
- 1 c soy milk with 1 tsp of vinegar added to it -
- 7 oz unsweetend shredded coconut -
Preheat oven @ 325F.
Cream margarine and sugar. Add eggs one at a time, scraping in between. Add extracts and zest.
In a seperate bowl sift together flour, baking powder, baking soda and salt.
Add the dry and the soy milk alternating in 3 parts beginning and ending with dry. Mix until just combined. Fold in the coconut
Line muffin pans with liners. Fill with batter. Bake for 25-30 min. Allow to cool for 10 min in the pan before transfering and cooling completely.
Top with icing/frosting if desired.
This recipe was part of a series done using Bakto Flavors Products. To read full article and see other featured recipes using Bakto products click here.