My mother and I made the muffins yesterday when it was very hot day. I remembered that I had some jars of coconut butter. I subbed Artisana brand for the coconut oil. It was more thickly pourable than scoopable. My mother was uninterested in chilling the frosting. Our muffins came out no where as pretty – or as light – as yours, but the flavor is sublime. Nicely balanced maple flavor and sweetness without being overpowering. A definite winner.

I substituted US Wellness plain grass-fed, organically grown whey powder for the soy powder. Not sure if this would have made the cake part denser.

Thanks for your help.

Best,

Gopika

I don’t often have that problem even in 90F summers as we totally rely on our air conditioning–ah! What I do if the kitchen is warm and the oil melts: measure it out into small bowl and then pop it in the fridge until it firms up a bit. I specified “soft” because I wanted it easily scoop-able and not rock hard. The other option, if it’s too melty when you’re making the frosting, is to mix all the frosting ingredients together, then refrigerate the entire bowl of frosting until firm. THEN beat the frosting straight from the fridge until it softens and fluffs up. If your house is really warm, though, the frosting won’t hold its shape too long. . . coconut oil melts at 76F. Let me know how you make out with it!

xoxo
Kathleen