Coconut Lemon Syrup Muffins Recipes
LEMON COCONUT MUFFINS
Adapted from Company's Coming - Mostly Muffins. The batter is a nice, fluffy, light batter. It scoops into the muffin cups easily. The final result is a touch crumbly but still tastes WONDERFUL. If you would like to, you can omit the oatmeal and increase the coconut by the 1/2 cup. That is how the original recipe was listed but I tried to make it a little lower in fat by decreasing the coconut.
Provided by Saturn
Categories Quick Breads
Time 45m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Measure first 4 ingredients into small bowl. Stir. Set aside.
- Cream butter and sugar in large bowl. Add egg and lemon zest. Beat well.
- Add flour mixture in 3 parts, alternating with milk in 2 parts, stirring after each addition until just combined. Fill 12 greased muffin cups 3/4 full.
- Sprinkle with second amount of coconut. Bake in 375°F (190°C) oven for 18 to 20 minutes until wooden pick inserted in centre of muffin comes out clean.
- Glaze: Combine all 4 ingredients in small saucepan. Heat on medium until boiling. Reduce heat to medium-low. Heat and stir for 2-4 minutes until starting to thicken. Carefully spoon over hot muffins. (This makes a mess of your pan. It is SO worth it though.) Let stand in pan for 5 minutes before removing to wire rack to cool.
Nutrition Facts : Calories 240.4, Fat 6, SaturatedFat 2.9, Cholesterol 18.4, Sodium 181.7, Carbohydrate 43.5, Fiber 1.3, Sugar 23.4, Protein 4
COCONUT & LEMON SYRUP MUFFINS
Deliciously moist and tender, and lovely served warm at breakfast. From the Australian Womens' Weekly.
Provided by Daydream
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to moderately hot (400F).
- Grease a 12-hole (1/3 cup/80ml capacity) muffin pan.
- Sift flour into a large bowl, and rub in the butter until the mixture resembles breadcrumbs.
- Stir in sugar, desiccated coconut, zest, egg and coconut cream- be careful not to over-mix.
- Spoon mixture into prepared pan, and sprinkle with shredded coconut.
- Bake in the oven for about 20 minutes.
- Transfer muffins to a wire rack over a tray.
- Pour hot lemon syrup over the hot muffins.
- If necessary, drain the syrup from the tray and pour over muffins again.
- Lemon syrup: Combine all ingredients in a small saucepan.
- Stir over heat, without boiling, until sugar dissolves.
- Simmer uncovered, without stirring, for 2 minutes.
BURST O' LEMON MUFFINS
While I visited my sister in Florida, she baked a batch of these incredible muffins. They have a cake-like texture with sweet coconut and a mouthwatering lemon zing. I went home with the recipe. -Nancy Rader, Columbus, Ohio
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, beat the yogurt, egg, butter, lemon zest and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut., Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until golden brown and toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a saucepan, combine the lemon juice and sugar; cook and stir over medium heat until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.
Nutrition Facts : Calories 232 calories, Fat 8g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 246mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
More about "coconut lemon syrup muffins recipes"
LEMON COCONUT MUFFINS RECIPE - BAKE.EAT.REPEAT.
In a large bowl, whisk together the coconut, flour, baking powder, baking soda, and salt. Make a well in this mixture and pour the wet ingredients …
From bake-eat-repeat.com
4.4/5 (115)Total Time 35 minsCategory Muffins & SconesCalories 238 per serving
From bake-eat-repeat.com
4.4/5 (115)Total Time 35 minsCategory Muffins & SconesCalories 238 per serving
- In a food processor, combine the lemon zest and the granulated sugar until they are well combined, and the sugar is lightly yellow and fragrant. Alternatively you can just rub the lemon zest into the sugar in a large bowl.
COCONUT-LEMON MUFFINS - TASTE OF THE SOUTH
Divide batter among prepared muffin cups. In a small bowl, stir together remaining ½ cup flour, remaining ½ cup sugar, remaining ½ cup …
From tasteofthesouthmagazine.com
Servings 12Estimated Reading Time 50 secs
From tasteofthesouthmagazine.com
Servings 12Estimated Reading Time 50 secs
COCONUT LEMON MUFFIN BARS - BEAUTY AND THE FOODIE
Instructions. Preheat Oven to 350 F, and grease or oil an 8x8 pan. In a large mixing bowl, beat 2 eggs. Add to mixing bowl: milk of choice, lemon juice, lemon extract, lemon zest, melted coconut oil, and melted coconut butter. Stir, …
From beautyandthefoodie.com
From beautyandthefoodie.com
KETO LEMON MUFFINS (COCONUT FLOUR) - HEALTHY RECIPES BLOG
Preheat oven to 350 degrees F. Spray 5 foil liners with oil and place them in a muffin tin. In a large bowl, whisk together the eggs, milk, lemon juice, butter, stevia and salt. Whisk in the lemon zest and coconut flour. Keep whisking until mixture is very smooth and lump free.
From healthyrecipesblogs.com
From healthyrecipesblogs.com
COCONUT FLOUR MUFFINS- JUST 6 INGREDIENTS! - THE BIG MAN'S WORLD
Preheat the oven to 180C/350F. Line a 12-count muffin pan with muffin liners and set aside. In a mixing bowl, combine your coconut flour with baking powder and mix well. Set aside. In a separate bowl, whisk together your eggs, softened butter, milk, honey, and vanilla extract until combined.
From thebigmansworld.com
From thebigmansworld.com
HEALTHY LEMON MUFFINS- MADE WITH FRESH LEMON JUICE - HOUSE OF …
Instructions. Preheat oven to 350°F. Spray muffin tin with baking spray or line with paper liners and set aside. In a medium size mixing bowl add the melted and cooled coconut oil, maple syrup, egg, greek yogurt, lemon juice and vanilla extract. Stir to combine.
From houseofyumm.com
From houseofyumm.com
LEMON COCONUT MUFFINS {GF} - MEALS WITH MAGGIE
Preheat oven to 375F and prepare a muffin tin with liners. In a large bowl combine oat flour, coconut flour, baking powder, baking soda and salt in a bowl. Mix to combine. In a separate bowl, whisk the eggs and add melted coconut oil, maple syrup, lemon zest, lemon juice, vanilla and Greek Yogurt. Mix until no clumps are present.
From mealswithmaggie.com
From mealswithmaggie.com
LOW-FODMAP LEMON COCONUT MUFFINS; GLUTEN-FREE ... - RACHEL …
In a large bowl, combine low-FODMAP flour, sugar, baking powder, baking soda, xanthan gum (if using), salt, coconut and lemon zest. In a separate small bowl, or in the large bowl of an electric mixer, whisk low-FODMAP milk and oil. Whisk in 2 large eggs, then slowly add the lemon juice a bit at a time to temper eggs.
From rachelpaulsfood.com
From rachelpaulsfood.com
LEMON COCONUT MUFFINS - BAKER JO'S EASY MUFFIN RECIPE, …
Preheat oven to 210°C/190°C fan. Line your muffin tray with muffin cases or spray with non-stick spray. In a large bowl whisk together the flour, baking powder, bicarbonate of soda, salt, caster sugar, light brown sugar and 80g of the desiccated coconut (keep the remaining 10g to sprinkle on top of the baked muffins) until combined. Set aside.
From bakerjo.co.uk
From bakerjo.co.uk
COCONUT FLOUR LEMON POPPY SEED MUFFINS - FARMHOUSE ON BOONE
Preheat oven to 350. Place cupcake liners in the muffin tin. You could also just grease the tin with coconut oil. In a large bowl, add in all the ingredients except the poppy seeds. Stir well. You will notice how the coconut flour really absorbs the liquid. Add in poppy seeds and fold them in.
From farmhouseonboone.com
From farmhouseonboone.com
COCONUT LEMON POPPYSEED MUFFINS - TOGETHER AS FAMILY
Heat oven to 400 degrees. Prepare a 12-cup cupcake pan with liners. Set aside. In a large mixing bowl, add sugar, coconut oil, and the zest of a lemon. Using a handheld blender, or in the bowl of a stand mixer, beat together for 1 minute or until light in color and fluffy looking.
From togetherasfamily.com
From togetherasfamily.com
10 BEST COCONUT MILK MUFFINS RECIPES - YUMMLY
coconut milk, maca powder, water, cayenne, maple syrup, cacao powder Saffron Cake with Coconut Milk Le ricette di Micol powdered sugar, vegetable oil, rum, coconut flour, coconut milk and 5 more
From yummly.com
From yummly.com
COCONUT FLOUR MUFFINS WITH LEMON - COOKING ON THE WEEKENDS
To make the batter. In a medium-sized mixing bowl, combine the sugar, salt, melted butter, coconut milk, vanilla and lemon juice. Use a whisk to blend it until smooth. Then gradually whisk in the eggs until they are fully incorporated. Fold in the coconut flour and baking soda and mix just until blended.
From cookingontheweekends.com
From cookingontheweekends.com
THE MOST LEMONY LEMON MUFFIN RECIPE | KITCHN
Heat the oven to 375°F. Prepare a 12-cup muffin pan with liners or by greasing the cups. Whisk the flour, sugar, sesame seeds (if using), baking powder, and …
From thekitchn.com
From thekitchn.com
BEST COOKING BREADCRUMB RECIPES: COCONUT & LEMON SYRUP MUFFINS
1/4 cup lemon juice (60ml) Recipe. 1 preheat oven to moderately hot (400f). 2 grease a 12-hole (1/3 cup/80ml capacity) muffin pan. 3 sift flour into a large bowl, and rub in the butter until the mixture resembles breadcrumbs. 4 stir in sugar, desiccated coconut, zest, egg and coconut cream- be careful not to over-mix.
From worldbestbreadcrumbrecipes.blogspot.com
From worldbestbreadcrumbrecipes.blogspot.com
COCONUT FLOUR MUFFINS - EATING BIRD FOOD
Whisk together wet ingredients: In a medium mixing bowl, whisk the eggs, maple syrup, coconut (or almond milk) and vanilla extract. Combine dry and wet ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Let batter sit for about 5 minutes so the coconut flour can soak up the liquid.
From eatingbirdfood.com
From eatingbirdfood.com
LEMON MUFFINS WITH COCONUT OIL - HONEST COOKING
1 ½ Cup All Purpose Flour. 1 tsp Baking Powder. Instructions. Preheat oven to 375F (180C) and line a 12-cup muffin baking sheet with paper muffin cups (or you can brush the baking sheet with some oil) In a mixer bowl beat the coconut oil, sugar and lemon zest until you get a fluffy mix. Add in the eggs, sour cream and lemon juice and mix until ...
From honestcooking.com
From honestcooking.com
COCONUT FLOUR LEMON POPPY SEED MUFFINS WITH CREAMY LEMON ICING
Cool completely before topping with the icing below. To prepare the Creamy Lemon Icing, stir together the cashew butter, maple syrup, and lemon juice in a small bowl until smooth. Add water 1 teaspoon at a time, as needed to thin the icing to your liking. Drizzle it over the top of each muffin just before serving.
From detoxinista.com
From detoxinista.com
REAL FOOD MAKEOVER: LEMON COCONUT MUFFINS - ONCE A MONTH MEALS
In a mixing bowl, whisk together flour, baking powder, salt, and coconut flakes. In a separate mixing bowl, whisk together yogurt, egg, butter, lemon juice, lemon zest, and honey. Fold dry ingredients into the wet ingredients until just combined. Grease muffin pan (or use liners) and fill each cup 2/3 full.
From onceamonthmeals.com
From onceamonthmeals.com
TOPRECIPES | COCONUT LEMON SYRUP MUFFINS
1/4 cup lemon juice. Grease a 12 hole (1/3 cup/80ml capacity) muffin pan. Sift flour into large bowl, rub in butter. Stir in sugar, coconut, rind, egg and coconut cream. Spoon mixture into prepared pan, sprinkle with shredded coconut. Bake in moderately hot oven about 20 minutes. Pour hot lemon syrup over hot muffins, then turn onto wire rack ...
From toprecipes.eu
From toprecipes.eu
LEMON COCONUT MUFFINS - THE DARING GOURMET
Instructions. Preheat the oven to 375 degrees F. In a large mixing bowl, cream the butter, coconut oil and sugar until fluffy. Add the zest, extract, eggs, and buttermilk and beat just until combined. In a separate bowl, sift the flour, baking powder, baking soda, and salt.
From daringgourmet.com
From daringgourmet.com
VEGAN LEMON COCONUT MUFFINS - MY HEALTHY DESSERT
Directions. Preheat your oven to 180°C (350°F). Grate the peal of the lemon into a bowl. Squeeze the lemon juice into the same bowl and add the water, the egg substitute, some vanilla extract, your vegetable oil and your sweetener, then whisk the mixture. Add the shredded coconut, the oat flour and the baking powder and mix everything together.
From myhealthydessert.com
From myhealthydessert.com
LEMON BERRY COCONUT FLOUR MUFFINS - MY HEART BEETS
Instructions. Preheat oven to 350°F. Add the coconut flour and baking soda to a bowl and mix well. Add the non-dairy milk, eggs, maple syrup, lemon zest, lemon juice, and oil to the bowl and using a hand mixer, mix until well combined and smooth. As you continue to mix, the batter will thicken.
From myheartbeets.com
From myheartbeets.com
THESE LEMON & COCONUT MUFFINS ARE JUST 196 CALORIES EACH
Divide mix evenly between the muffin cups and bake for 20-25 minutes or until a skewer comes out clean. Remove muffins from oven, turn onto a cooling rack and brush with the honey lemon syrup while still warm. One muffin is one serving. Recipe Notes. 196 calories per serve. Perfect for lunchboxes and freezer friendly.
From thehealthymommy.com
From thehealthymommy.com
COCONUT FLOUR MUFFINS, SUPER FLUFFY! - HEALTHY RECIPES BLOG
2. If the batter is extremely thick and difficult to mix, add a tablespoon or two of water. 3. Using a 4-tablespoon scoop, divide the batter between nine greased foil liners. 4. Bake the muffins in a preheated 350°F oven until they are set and a toothpick inserted in their center comes out clean, about 20 minutes.
From healthyrecipesblogs.com
From healthyrecipesblogs.com
HEALTHY LEMON POPPY SEED MUFFINS RECIPE (GLUTEN FREE)
Line a cupcake/muffin pan with liners if using. In a large mixing bowl add the coconut flour, maple syrup, coconut oil, lemon juice and zest, poppy seeds, eggs, baking soda, vanilla, and salt. Whisk to combine until batter is smooth and runny - don’t worry it will thicken up in the oven. Pour batter into the tins.
From theherbeevore.com
From theherbeevore.com
LEMON COCONUT MUFFINS RECIPE - FOOD FANATIC
The best way to freeze muffins is to let them cool completely. Then freeze them in an airtight container or large ziplock bag. They can thaw at room temperature in a lunch kit and be great for lunch, microwave them for a minute or so, or reheat them in the oven at 350F for 5-10 minutes. If you have time to reheat them in the oven that gives ...
From foodfanatic.com
From foodfanatic.com
LEMON MUFFINS {COCONUT FLOUR} - COMFY BELLY RECIPES & INSPIRATION
Instructions. Preheat your oven to 350°F (175°C, or gas mark 4). Combine all the dry in ingredients in a bowl and blend with a whisk or fork. Add the wet ingredients to the dry ingredients and whisk to blend well. Fill 8 parchment cupcake liners …
From comfybelly.com
From comfybelly.com
COCONUT LEMON SYRUP MUFFINS - RECIPES - ABC RADIO
Grease a 12 hole muffin pan. Sift the flour into a large bowl. Rub in the butter then add the sugar, coconut, rind, egg and coconut milk /cream. Spoon the …
From abc.net.au
From abc.net.au
LEMON COCONUT MUFFINS – MY FAVOURITE PASTIME
Sift or whisk the flour, baking powder, baking soda, and salt. Stir in the coconut and set aside. Line two 12-hole muffin pans with paper cases. Preheat the oven to 360ºF (180ºC) convection or 375ºF (190ºC) regular oven, ten minutes before using. Beat the butter, coconut oil, lemon zest and sugar until light and fluffy.
From myfavouritepastime.com
From myfavouritepastime.com
COCONUT LEMON SYRUP MUFFINS | RECIPES WIKI | FANDOM
. 2 cups self-rising flour 90g butter 3/4 cup castor sugar (fine white sugar) 1 cup coconut 1 tablespoon grated lemon rind 1 egg, lightly beaten 1 cup coconut cream 2 tablespoons shredded coconut lemon Syrup 1/2 cup castor sugar (fine white sugar) 1/4 cup water 2 teaspoons grated lemon rind 1/4 cup lemon juice. Grease a 12 hole (1/3 cup/80ml capacity) muffin pan. Sift …
From recipes.fandom.com
From recipes.fandom.com
10 BEST COCONUT MUFFINS RECIPES | YUMMLY
Banana Coconut Muffins My Recession Kitchen. bananas, salt, coconut oil, baking soda, tapioca starch, white rice flour and 8 more. #GlutenFree Raspberry Coconut Muffins!!! Dan Churchchill. salt, honey, eggs, lemon, coconut, almond meal, baking powder and 2 …
From yummly.com
From yummly.com
LEMON POPPYSEED MUFFINS RECIPE, WITH LEMON GLAZE
Directions. Preheat the oven to 350 F and line a muffin tin with paper liners. In a medium bowl, whisk together melted coconut oil and coconut sugar. In a separate medium-sized bowl, combine gluten-free all purpose flour, baking powder, baking soda, unflavored collagen peptides and sea salt.
From ancientnutrition.com
From ancientnutrition.com
CHERRY LEMON AND COCONUT MUFFINS - MY FAVOURITE PASTIME
Preparation time: 20 minutes; Baking Time:: 20-25 minutes; Makes: 19 Medium muffins or 12 extra large or 24 small muffins. Ingredients. 375g (3 cups, 13oz) all-purpose (plain) flour; 15ml (1 tablespoon) baking powder; 2½ml (½ teaspoon) baking soda (bicarbonate of soda)
From myfavouritepastime.com
From myfavouritepastime.com
COCONUT FLOUR MUFFINS - ALL NUTRITIOUS
Preheat your oven to 350F. Fill a muffin baking tray with 7 cupcake/muffin liners. Add the coconut flour, baking powder, baking soda, and salt to a small bowl and mix well. In another larger bowl, crack in the eggs and whisk them until the yolk and whites are well combined. Next, add the melted coconut oil, honey, almond milk, apple cider ...
From allnutritious.com
From allnutritious.com
LEMON COCONUT MUFFINS (GLUTEN FREE & REFINED SUGAR FREE)
Melt the butter in a small saucepan in a low heat. Be careful do not burn the butter. Set aside and let it cool completely. Grate the lemon zest and squeeze the lemon juice. Set aside. In a mixing bowl, sift the flour, add the shredded coconut, baking powder, baking soda and salt. Mix well.
From bakabee.com
From bakabee.com
LEMON POPPYSEED MUFFINS WITH LEMON COCONUT GLAZE (GF) - LOVE …
Preheat the oven to 350 degrees. Either grease a muffin tin or line with muffin papers. Set aside. In a medium-sized bowl, combine the coconut flour, tapioca flour, baking soda, and poppy seeds. Mix to combine. In a small bowl, add the eggs, maple syrup, lemon zest, lemon juice, and melted coconut oil. Mix well.
From lovecheflaura.com
From lovecheflaura.com
RECIPE FOR COCONUT LEMON SYRUP MUFFINS - ONLINE RECIPES FROM …
1 cup coconut cream 2 tablespoons shredded coconut. Lemon Syrup 1/2 cup castor sugar (fine white sugar) 1/4 cup water 2 teaspoons grated lemon rind 1/4 cup lemon juice. Grease a 12 hole (1/3 cup/80ml capacity) muffin pan. Sift flour into large bowl, rub in butter. Stir in sugar, coconut, rind, egg and coconut cream. Spoon mixture into prepared ...
From hindsjerseyfarm.com
From hindsjerseyfarm.com
COCONUT LEMON SYRUP MUFFINS RECIPE - WEBETUTORIAL
Coconut lemon syrup muffins is the best recipe for foodies. It will take approx 30 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make coconut lemon syrup muffins at your home.. The ingredients or substance mixture for coconut lemon syrup muffins recipe that are useful to cook such type of recipes are:
From webetutorial.com
From webetutorial.com
COCONUT AND LIME SYRUP MUFFINS - MARMALADE & ME
Instructions. Preheat the oven to 200°C/180°C Fan/400°F (gas mark 6) and fill a 12 hole muffin tray with paper cases. My paper cases were size 50 x 44 mm (2" x 1¾"). Combine the flour, desiccated coconut, caster sugar and the finely grated rind of 1 lime in a large bowl. Now mix the yoghurt, milk, melted butter and eggs in a separate bowl ...
From marmaladeandme.com
From marmaladeandme.com
LEMON COCONUT MUFFINS - BREAKFAST RECIPE – PRANA ORGANIC
EASY PALEO RECIPE LEMON-COCONUT MUFFINS | PALEO NEWBIE
Preheat oven to 350º F. In a small bowl, mix all the wet ingredients together. In a medium bowl, combine all the dry ingredients. Now pour the wet ingredients into the dry ingredients bowl, and stir into a batter. Let batter set for a few minutes, then stir it again.
From paleonewbie.com
From paleonewbie.com
You'll also love