DOUBLE CHOCOLATE CHIP MUFFINS
Stir chocolate chips into chocolate batter for a muffin that's twice as nice.
Provided by Food Network Kitchen
Time 1h5m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
- Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
- Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.
COCONUT MUFFINS
A very simple muffin recipe. Try them with your favorite hot beverage for an early morning treat. Quick note: if using sweetened coconut, eliminate the honey.
Provided by GINGER P
Categories Bread Quick Bread Recipes Muffin Recipes
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.
Nutrition Facts : Calories 106.7 calories, Carbohydrate 10.3 g, Cholesterol 31 mg, Fat 6.6 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 39.8 mg, Sugar 3.4 g
IRRESISTIBLE DOUBLE CHOCOLATE MUFFINS
The absolute best muffins! Don't be fooled by all the healthful ingredients - these sinful muffins are good for curing chocolate cravings!
Provided by Fiestaqueen
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 39.9 g, Cholesterol 16.3 mg, Fat 8 g, Fiber 6.9 g, Protein 6.7 g, SaturatedFat 2.3 g, Sodium 240.8 mg, Sugar 23.5 g
COCONUT MUFFINS
Make and share this Coconut muffins recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Quick Breads
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.
Nutrition Facts : Calories 380, Fat 20.1, SaturatedFat 10.1, Cholesterol 33.9, Sodium 342.7, Carbohydrate 45.3, Fiber 3.2, Sugar 17.9, Protein 5.9
DOUBLE-COCONUT CUPCAKES
Love coconut? Cupcakes with a triple blast of coconut bring you to the tropics.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, stir 2 cups coconut and the condensed milk; set aside.
- Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Top each with about 1 heaping teaspoonful coconut mixture.
- Bake as directed on box for 24 cupcakes. Cool in pans 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat powdered sugar, butter and salt with spoon or with electric mixer on low speed until well blended. Beat in coconut extract and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Immediately frost cupcakes. Dip tops of cupcakes into toasted coconut. Store loosely covered.
Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 30 g, TransFat 0 g
COCONUT MUFFINS
Here's a recipe for some tasty muffins I got from the Thai Kitchen line of products - easy to make and fairly rich, with a zing from the orange peel.
Provided by ChrisMc
Categories Quick Breads
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.
Nutrition Facts : Calories 209.9, Fat 10.6, SaturatedFat 5.4, Cholesterol 45.4, Sodium 225.3, Carbohydrate 25.3, Fiber 1.5, Sugar 12.1, Protein 4.2
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