Toasted Coconut Muffins
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 dozen muffins
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/2 cup sugar
- 1 1/2 cups all purpose flour
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/3 cup chopped toasted almonds
- 3/4 teaspoon orange peel
- Carbohydrate 25 g(8%)
- Cholesterol 41 mg(14%)
- Fat 13 g(19%)
- Fiber 1 g(5%)
- Protein 4 g(8%)
- Saturated Fat 8 g(40%)
- Sodium 149 mg(6%)
- Calories 226
Preparation 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.
Preparation 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.
