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.
Time 45m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple. In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
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.
Yield Makes 1 dozen muffins Number Of Ingredients 12 Steps:
Preheat oven to 400°F. Butter twelve 1/3-cup muffin cups. Combine flour, toasted coconut, sugar, almonds, baking powder, orange peel, baking soda and salt in large bowl. Whisk coconut milk, eggs, butter and vanilla extract in medium bowl to blend. Add egg mixture to flour mixture and stir until combined. Divide batter among prepared muffin cups. Bake until tester inserted into center comes out clean, about 15 minutes. Turn out onto rack and cool slightly. (Can be prepared 1 week ahead. Cool completely. Enclose muffins in resealable plastic bags and freeze. Thaw before serving.) *Available at Indian, Southeast Asian and Latin American markets and many supermarkets nationwide.
Time 25m Yield 12 muffins Number Of Ingredients 12 Steps:
In large bowl mix together flour, coconut, baking powder and brown sugar. In separate bowl mix together butter, milk, egg and vanilla. Make well in centre of dry ingredients and add milk mixture. Stir to just combine. Spoon batter into prepared muffin pans and bake at 190 C for 10-15 minutes. Top with vanilla icing and sprinkle with coconut. To make icing mix ingredients together.
Time 30m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray. Whisk coffee, eggs, and coconut oil together in a bowl. Combine coconut flour, brown sugar, and shredded coconut together in a separate bowl. Stir coffee mixture into flour mixture until batter is just combined; spoon into prepared muffin cups. Bake in the the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.
Number Of Ingredients 9 Steps:
In a mixing bowl, beat the cake mix and butter. Add the remaining ingredients. Fill greased paper lined muffin cups half full. Bake at 350 for 20-25 minutes. Cool 5 minutes before removing from pan.
Time 35m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Beat egg in a bowl. Add milk, oil and essence and blend all well together. Stir in the dry ingredients. Mix well. Spoon into muffin pans. Bake at 180C (356 F) for 25 minutes. Remove from oven and allow to cool on a wire rack. Serve.
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.
Time 1h Yield 16 Number Of Ingredients 13 Steps:
Heat oven to 375°F. Place paper baking cup in each of 16 mini muffin cups or grease bottoms only with shortening or spray with cooking spray. In medium bowl, stir granulated sugar, oil and egg until blended. Stir in coconut milk and 2 teaspoons lime peel until blended. Stir in flour, baking powder, salt and 1/4 cup coconut just until dry ingredients are moistened. Divide batter evenly among muffin cups, filling cups about 3/4 full. Bake 14 to 18 minutes or until tops just begin to turn golden brown. Cool 2 to 3 minutes; remove from pan to cooling rack. Cool completely, about 20 minutes. In small bowl, stir powdered sugar and lime juice until smooth. If necessary, stir in water, a few drops at a time, until glazing consistency; set aside. In small bowl, toss 2 tablespoons coconut with 1 teaspoon lime peel. Dip the top of each muffin in glaze and let excess drip off; immediately sprinkle with coconut mixture.
