DOUBLE COCONUT MUFFINS RECIPES

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DOUBLE OR TRIPLE COCONUT MUFFINS RECIPE - FOOD.COM



Double or Triple Coconut Muffins Recipe - Food.com image

I love coconut and have been wanting to try this recipe from Smitten Kitchen. Coconut oil can be found at Trader Joe's, Costco, and most major grocery stores. I added the coconut flour to sub for the whole wheat pastry flour.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 10-12 muffins

Number Of Ingredients 10

1/2 cup virgin coconut oil
3/4 cup all-purpose flour
1/2 cup coconut flour or 1/2 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup full fat Greek yogurt, at room temperature is best
1/3 cup granulated sugar
1 large egg, at room temperature is best
1 teaspoon vanilla extract
3/4 cup sweetened flaked coconut, divided

Steps:

  • Preheat oven to 375°F Either grease 10 muffin cups with butter or coconut oil, or line them with papers.
  • In a small saucepan, warm your coconut oil just until it melts. Or use your microwave on defrost setting 10 seconds at a time. It should still be on the cool side. DON'T over heat . On a hot day mine will liquefy on its own.
  • In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut.
  • In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla. Stir into dry ingredients until just combined.
  • Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each. Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.
  • Note - If your yogurt and egg are not at room temperature, they will re-solidify the coconut oil, which is fine for baking but makes the batter quite thick and difficult to stir, like a cookie batter.

Nutrition Facts : Calories 197.5, FatContent 13.9, SaturatedFatContent 11.8, CholesterolContent 18.6, SodiumContent 138.3, CarbohydrateContent 17.4, FiberContent 0.6, SugarContent 9.8, ProteinContent 1.8

DOUBLE-COCONUT CUPCAKES RECIPE - BETTYCROCKER.COM



Double-Coconut Cupcakes Recipe - BettyCrocker.com image

Love coconut? Cupcakes with a triple blast of coconut bring you to the tropics.

Provided by Betty Crocker Kitchens

Total Time 1 hours 45 minutes

Prep Time 35 minutes

Yield 24

Number Of Ingredients 10

2 cups flaked coconut
1/2 cup sweetened condensed milk (from 14-oz can)
1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
3 cups powdered sugar
1/3 cup butter or margarine, softened
1/4 teaspoon salt
1 teaspoon coconut extract
1 to 3 tablespoons milk
1 cup flaked coconut, toasted

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 , CarbohydrateContent 39 g, CholesterolContent 35 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Cupcake, SodiumContent 220 mg, SugarContent 30 g, TransFatContent 0 g

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