Cocoapuffmuffins Recipes

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.

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.

Steps:

• Choux Pastry:.
• Heat oven to 400°F.
• Put the water and butter in a saucepan and heat to boiling.
• Remove from heat, add the flour and stir until a ball of dough forms and pulls away from the side of the pan.
• Add eggs one at a time, beating well after each addition.
• Scoop onto foil-lined baking sheet. I used a pastry bag with a wide tip to make little balls. Make them small, approximately an inch in diameter or so, you want these to be one or two bites per puff.
• Bake at 400 for 15 minutes, then lower the temperature to 325 and bake for 30 minutes, or until dry-looking. When done, they should easily be removed from the foil.
• Allow to cool completely. I left them in the (cold) oven overnight.
• Chocolate Pastry Cream Filling:.
• Put sugar, egg yolks, flour and vanilla into a saucepan and mix well.
• In a separate saucepan, and milk and butter and heat to scalding.
• Very slowly, add the milk mixture to the egg yolk mixture, whisking constantly.
• Cook on low heat, stirring, until the mixture reaches the boiling point.
• Cook 4 minutes longer, stirring constantly.
• Add the grated chocolate and cook one minute longer.
• Remove from heat, pour into a bowl and let cool, stirring occasionally.
• Once cool, press plastic wrap to the surface (to keep a skin from forming) and refrigerate until ready to use.
• Note that this filling is not very sweet, you may want to add more sugar to taste.
• Chantilly Frosting:.
• Combine milk, sugar, egg yolks, butter, vanilla and salt in a saucepan. Use a large saucepan as the mixture bubbles and spits during cooking.
• Cook on medium heat, stirring constantly, until thick, approximately 12 minutes.
• Remove from heat, and continue to stir until cool and thick.
• Use immediately or refrigerate for later use (it will become quite thick but still spreadable).
• Assembly:.
• Use the tip of a knife to make a small hole in the bottom of each pastry puff.
• Using a pastry bag, fill the puffs with the chocolate pastry cream filling.
• Frost the tops of the puffs with the chantilly frosting, My frosting was pretty thick, but I could still spread it with a butter knife.
• Enjoy! Store leftovers in the refrigerator but they won't last long!

Steps:

• In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Combine the milk, egg and oil. Stir into dry ingredients just until moistened. , Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups. Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread). Top with remaining batter; sprinkle with remaining coconut. , Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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.

Steps:

• Heat oven to 180°C.
• Grease 12 x 1/2 cup muffin tin.
• Sift flour and cocoa into large bowl.
• Add sugar and 1 3/4 cups cocos puffs; stir well.
• Add butter,egg and buttermilk to dry ingredients. Stir till just combined.
• Spoon mixture evenly into muffin pan.
• Sprinkle with remaining cocoa puffs.
• Bake 20 minutes, then stand 5 minutes.
• Then turn onto wire rack.
• Serve warm.