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I enjoy baking muffins and cookies, so last week I created a new recipe that is a hybrid! It has all the delicious chewiness of a freshly baked cookie but also has the moist texture of a muffin.
I have created a few muffin recipes, and sometimes I use oil and other times I use substitute ingredients. Cookie recipes usually require oil, so in order to develop that perfect cross between a cookie and a muffin, I chose to use Carotino Malaysian Red Palm Oil.
Success in the Kitchen with Malaysian Palm Oil:
Malaysian palm oil is a very popular oil that is used in many packaged foods such as nutrition bars and heart-healthy spreads. This is the first time I have used palm oil in my baking, and I was exceptionally pleased with the results. The flavor is neutral, so it’s perfect for baking, sautéing, grilling, and as a substitute for mayonnaise in a pasta salad!
When I received my oil, it was in a solid form. The label recommended placing it in a warm location before use. When it was time to make my muffin cookies, I simply set it outside on the porch, and it was ready to go in a matter of minutes with the current summer heat!
I was happy to discover that Carotino Malaysian Red Palm Oil is a stable oil for cooking at high temperatures because it doesn’t break down or lose its nutritional value when heated. It has a smoke point in excess of 450 degrees Fahrenheit!
What is Palm Oil?
Palm oil is a tropical oil that comes from the fruit of the oil palm tree. These trees produce very large bunches of fruit with separate fruitlets. In order to release the oil, the fruitlets are squeezed.
It is the most widely consumed vegetable oil on the planet and is the world’s first sustainable vegetable oil.
Not All Palm Oils are Created Equally:
Malaysia is the world’s second largest producer of palm oil, and much of the palm oil in the U.S. is sourced from Malaysia. Malaysian palm oil is produced in a responsible way and the quality of the oil is outstanding. One hundred percent of Malaysia’s palm oil will be certified sustainable by 2020.
Malaysian Palm Oil…
-has a long shelf life.
-has a creamy texture.
-comes in golden and red varieties.
The Health Benefits of Malaysian Palm Oil:
When I received my bottle of Carotino Malaysian Red Palm Oil, I was surprised to find out just how healthy it is when used in the kitchen for those favorite family recipes. Here are some key health facts:
Carotino Malaysian Red Palm Oil…
-is full of antioxidants.
-is naturally free of trans-fatty acids.
-has a neutral effect on blood cholesterol.
-is a healthy replacement for hydrogenated oils such as canola and soy.
-includes pro-vitamin A carotenoids (also found in squash, carrots, oranges, and apricots).
-is nature’s richest source of heart- and brain-friendly vitamin E tocotrienols. Bread baked with palm oil has nearly ten times the vitamin E of bread baked with canola oil.
Where Can You Learn More About Malaysian Palm Oil?
With no further ado, here’s my new muffin cookie recipe made with Carotino Malaysian Red Palm Oil!
Ingredients for White Chocolate Cranberry Almond Muffin Cookies
8 oz. cream cheese
2 tsp. vanilla
4 tbsp. butter (melted)
½ c. stevia baking blend
2 c. flour
3 tsp. baking powder
½ tsp. salt
1/8 c. Carotino Malaysian Red Palm Oil
½ c. sliced almonds
½ c. dried cranberries (reduced sugar)
¾ c. white chocolate chips
1. Soften the cream cheese in the microwave. Mash banana and blend with cream cheese using a hand mixer.
2. Add eggs, vanilla, butter, and stevia baking blend and continue mixing.
3. Add flour, baking powder, and salt. Stir well. Add Carotino Malaysian Red Palm Oil, almonds, dried cranberries, and white chocolate chips. Stir to evenly distribute. The mixture will be thick.
4. Add mixture to muffin tin cups and fill each cup liberally.
5. Bake in a preheated oven at 350 degrees Fahrenheit for 25 minutes.