Time 30m Yield 8 muffins. Number Of Ingredients 14 Steps:
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Yield 12 Number Of Ingredients 7 Steps:
In a large bowl beat egg yolks. Add the butter, honey, almond extract, boiling water, coconut, and flour. Stir until just blended. In a separate bowl, beat egg whites until stiff with an electric mixer. Fold egg whites into muffin batter. Pour batter two-thirds of the way full into greased muffin tin. Bake in a preheated 350 degree F (175 degrees C) oven for 20 to 25 minutes.
Time 40m Yield 33 Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees F (190 degrees C). Spray mini-muffin pans with cooking spray. Mix together the coconut milk with the water in a mixing bowl. Stir in white rice flour, shredded coconut, and salt. Spoon the mixture into the prepared mini muffin cups, and sprinkle with sugar if desired. Bake in the preheated oven until the tops are golden brown and crusty, about 30 minutes.
Time 25m Yield 12 muffins Number Of Ingredients 12 Steps:
Combine flour, coconut, sugar, almonds, baking powder, orange peel, baking soda, and salt in a large bowl. In another bowl, blend the coconut milk, eggs, butter, and vanilla. Pour the egg mixture into the dry ingredients and blend well. Divide batter into 12 muffin cups and bake for 15 minutes at 400 degrees.
Time 35m Yield 8 muffins Number Of Ingredients 9 Steps:
Preheat oven to 375°. Line muffin cups with paper muffin liners. Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened. Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.
Time 30m Yield Makes Cakes Number Of Ingredients 0 Steps:
preheat the oven to 175c/300/f gas 4 place all your ingredients into a bowl keeping back the cherries and coconut and use an electric whisk to beat together for at least 2-3 minutes add your coconut and quarter your cherries leaving 18 out to top before putting in the oven place mix in cupcake cases and place whole cherries on top of the mixture bake in the oven for 20 minutes or till skewer comes out clean. place on a colling rack when cooled these can be frozen for 3 months in an air tight container or last 2 days if not freezing
More about “coconut muffins recipes”
Time 50m Yield 20 muffins. Number Of Ingredients 16 Steps:
Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining 1/3 cup chips., In a large bowl, whisk together the first 5 batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened. , Fill paper-lined muffin cups half full with the batter. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm.
