Vanillaandcoconutmuffins Recipes
COCONUT MUFFINS
In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. "We like them so much, they're a regular at Saturday morning breakfast," she says.
Provided by Taste of Home
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.
Nutrition Facts : Calories 332 calories, Fat 14g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
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
DELISH COCONUT MUFFINS
Delicious coconut muffins that contain no eggs, no oil, no wheat flour, and it's very easy to make. Crunchy on the outside and very moist on the inside. This is actually a recipe from Indonesia, and they use a different type of cooking tool, which is heavy steel and the dough cooked on the stove. Since I don't have that equipment, I am using the muffin baking tray and baking them instead, but they still come out very good and tasty. You can freeze some of them; also reheat with microwave, or serve in a party for snacks.
Provided by DelishD
Categories World Cuisine Recipes Asian Indonesian
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.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 7 g, Fat 7.4 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 6.5 g, Sodium 74.8 mg, Sugar 0.8 g
VANILLA AND COCONUT MUFFINS
Make and share this Vanilla and Coconut Muffins recipe from Food.com.
Provided by Kitchen__Princess
Categories Quick Breads
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.
Nutrition Facts : Calories 210.9, Fat 9.3, SaturatedFat 6.9, Cholesterol 29.2, Sodium 94.1, Carbohydrate 30.3, Fiber 1.4, Sugar 20.2, Protein 2.5
PANDAN COCONUT MUFFINS
this unique muffins uses pandan and coconut milk w/c makes these muffins unique. Got this from a blog.
Provided by fawn512
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F Line 8 muffin cups with paper cups.
- Sift self-raising flour, salt and sugar(i use same amount granulated sugar) into a mixing bowl.
- Dissolve coconut milk powder with water, add corn oil, egg and pandan paste. Beat lightly to combine.
- Pour mixture in one go into the flour mixture. With a spatula quickly and lightly mix together, do not over-mix, batter should still be lumpy.
- Spoon evenly into the prepared muffin cups. It should fill nearly to the top of each cup, as I like my muffins overflowing when baked.
- Bake for 20-22 minutes.
- 2 c SELF RISING FLOUR: 2c all purpose flour,1 T baking powder, 1/2 t salt.
- NOTE: If you don't have pandan paste,make it yourself by using either a blender to blend the leaves up, or use a pestle and mortar to pound the leaves (may need 6-10 leaves depending on the fragrance you want), you may need to add about 1 to 2 tablespoon of the water in the recipe to help in the blending or pounding. Then put the blended leaves with all its juices into a piece of muslin cloth and squeeze as much juice out as you can. Using this method you then add enough water to the juice to make up the amount of water needed in the recipe.
Nutrition Facts : Calories 279.6, Fat 13.1, SaturatedFat 1.9, Cholesterol 52.9, Sodium 414.8, Carbohydrate 35.8, Fiber 0.8, Sugar 12.7, Protein 4.7
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