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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 51g Recipe makes 12 muffins) The following items or measurements are not included below: 3/4 cup light coconut milk |
||
| Calories 209 | ||
| Calories from Fat 95 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.6g | 16% | |
| Saturated Fat 5.4g | 26% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 45mg | 15% | |
| Sodium 225mg | 9% | |
| Potassium 99mg | 2% | |
| Total Carbohydrate 25.3g | 8% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 12.1g | ||
| Protein 4.2g | 8% | |
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Ingredients
- 1 1/2 cups flour
- 1 cup sweetened flaked coconut
- 1/2 cup sugar
- 1/2 cup chopped almond
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon minced orange rind
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup light coconut milk
- 2 large eggs
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
Directions
1
Combine flour, coconut, sugar, almonds, baking powder, orange peel, baking soda, and salt in a large bowl.2
In another bowl, blend the coconut milk, eggs, butter, and vanilla.3
Pour the egg mixture into the dry ingredients and blend well.4
Divide batter into 12 muffin cups and bake for 15 minutes at 400 degrees.
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- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit > Nuts > Coconut
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
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- Preparation > Presentation > Finger Food
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Featured Reviews for This Recipe
From: celia_47
On May 6, 2007
Great muffins if you're a coconut lover, very fluffy and jam-packed with coconut flavor!
From: al-myster
On May 30, 2004
I was looking for a muffin bursting with coconut flavor, and while these could have been a bit more coconutty, they were still very good. Next time I will add some coconut extract. I really liked that these weren't cloyingly sweet like many coconut flavored baked goods tend to be. I used lemon instead of orange zest and added 1/2 tsp. almond extract. I really think this added alot to the muffins. I also sprinkled them with coconut before baking.yum!
From: GoodMorningBurger
On Oct 29, 2006
Yum, yum, yum! These muffins were divine! I used light butter to cut down on calories, and 2 tbsps cornstarch dissolved in water to replace the eggs, and what resulted was a DELICIOUS, moist, lower calorie, coconutty muffin! Apparently, I wasn't the only one who thought that! My friends helped the muffins disappear in 2 days! Thanks!
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