Harpoon Hannahs Coconut Muffins Recipes

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TOASTED COCONUT MUFFINS



Toasted Coconut Muffins image

Provided by Joan Nugent

Categories     Breakfast     Brunch     Bake     Valentine's Day     Kid-Friendly     Coconut     Fall     Bon Appétit     New Mexico     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 dozen muffins

Number Of Ingredients 12

1 1/2 cups all purpose flour
1 cup sweetened shredded coconut, toasted
1/2 cup sugar
1/3 cup chopped toasted almonds
1 1/2 teaspoons baking powder
3/4 teaspoon orange peel
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup canned unsweetened coconut milk*
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract

Steps:

  • 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.

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