Lime White Chocolate And Coconut Muffins Recipes

LIME MUFFINS WITH COCONUT STREUSEL

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the buttermilk, yogurt, egg, butter, lime juice, lime zest and vanilla. Stir into dry ingredients just until moistened. Fill greased muffin cups three-fourths full., In a small bowl, combine topping ingredients; sprinkle over muffins. Bake at 375° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

WHITE CHOCOLATE-LIME MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line each cup with paper liners.
• Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a medium bowl.
• Combine lime juice, melted butter, eggs, and rum in a small bowl. Slowly stir into the flour mixture until moistened. Fold in white chocolate chips.
• Pour batter into the prepared muffin cups. Sprinkle remaining brown sugar over the top.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 25 minutes.

WHITE CHOCOLATE-COCONUT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray 2 cookie sheets.
• Combine butter, sugars, and egg in a bowl using a wooden spoon, not an electric mixer. Grate lime zest into the mixture. Stir in 1/2 to 3/4 teaspoon lime juice.
• Combine flour, white chocolate chips, baking soda, and salt in a separate bowl. Mix in butter mixture until a stiff dough forms. Fold in 1 cup coconut.
• Place remaining coconut on a flat dish. Roll dough into ping pong ball-sized balls; roll in coconut. Arrange dough on the prepared cookie sheets; do not press down.
• Bake in the preheated oven until lightly browned around the edges, about 10 minutes.

KEY LIME COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING

Steps:

• Preheat oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
• Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
• While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
• Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

WHITE CHOCOLATE KEY LIME MUFFINS OR CAKE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F/175 C. Line standard-size muffin tin with foil liners.
• Blend the flour, baking powder, and salt together in a small bowl. Set aside.
• In a large mixing bowl, cream butter and sugar together with a mixer, beating until blended.
• Add the eggs, lime zest, and lime juice.
• Into the butter-cream mixture in the large bowl, add 1/3 of the flour mixture, stirring until combined.
• Add one-third of the buttermilk, stirring until combined.
• Continue alternating one-third of each until all is mixed well. Fold in white chocolate chips.
• Fill cupcake liners two-thirds full with batter.
• Bake 18 to 20 minutes (or 12 to 14 minutes for mini-muffins) until wooden pick inserted in the center comes out clean.
• Gather the ingredients.
• Whisk powdered sugar and lime juice together until combined and smooth.
• While muffins are still warm, poke holes in the tops of the muffins with a wooden pick.
• Smooth about a teaspoon on top of each warm muffin.
• Cool completely.
• Serve and enjoy!
• Gather the ingredients.
• Preheat oven to 350 F/175 C. Prepare a 9 x 13-inch baking pan by lining with foil (non-stick foil recommended).
• Follow the same mixing instructions as above in the muffins.
• Spread batter evenly in pan.
• Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
• Let rest in pan about 5 minutes and then poke holes all over the top of the cake with a wooden pick.
• Spread glaze evenly over top of cake and cool completely.
• Cut into pieces to serve and enjoy!.

LIME, WHITE CHOCOLATE AND COCONUT MUFFINS

Steps:

• Grate the zest of the lime and set aside.
• Cut the outer pith from the lime and then carefully slide the knife under one membrane and gently remove a segment of lime flesh.
• Continue until all lime flesh has been extracted into a bowl for later use.
• NB. This isn't as hard as it sounds as the lime membranes are quite fibrous. Alternatively you could just squeeze the limes and use the juice.
• Now sift the flour, baking powder and salt into a large bowl.
• In a separate large mixing bowl, mix together the egg, sugar, milk, butter and vanilla.
• Return the dry ingredients to the sifter and sift again over the egg mixture (Delia says this double sifting is essential, and hey, Delia always knows best!).
• Quickly fold the flour into the egg mixture, taking no more than 15 seconds, as over-mixing will prevent them rising.
• Add the lime zest, lime flesh, white chocolate and coconut (or whatever variation you prefer), combining with minimum stirring.
• Spoon into muffin trays and bake at 200C on a high shelf.
• Large muffins should take 30 minutes, smaller mini-muffins only about 20 minutes.
• Makes 6 large muffins or 20 mini-muffins.