Coconut muffins

"I enjoy these muffins when in mood for coconut."
 
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photo by KHan0702 photo by KHan0702
photo by KHan0702
photo by Jessiica photo by Jessiica
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
35mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Beat egg in a bowl.
  • Add milk, oil and essence and blend all well together.
  • Stir in the dry ingredients.
  • Mix well.
  • Spoon into muffin pans.
  • Bake at 180C (356 F) for 25 minutes.
  • Remove from oven and allow to cool on a wire rack.
  • Serve.

Questions & Replies

  1. Can I use coconut flour instead of all purpose?
     
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Reviews

  1. This is a very good tasting muffin, fast and easy to prepare. My tin was smaller so I got 10 muffins; with this in mind I reduced the baking time by only 3 minutes. Charishma thank you for this great recipe. Now I must hide three for DH or there will be none left after the kids come home from school!
     
  2. These muffins are well worth 5 stars!Delicious!I doubled the recipe and got 17 muffins.I made a few changes.The batter was a little heavy so I used 3/4 cup of milk instead of 1/2 cup.I also used 1 1/2 cups of coconut and 1/2 tsp coconut extract.I omitted the salt,I don't use salt in anything I bake.I increased the sugar to 3/4 cup.The final change was that I added a cup of toasted chopped almonds into the batter.Love these muffins,will be making these again for sure!
     
  3. Very Tasty, and not too sweet. In my efforts to cut back on fats, I substituted applesauce for the oil. The muffins turned out very flavourful and moist. They didn't brown as much as in the photo, but that may be in part to the lack of oil. I will definately be making these again. I ended up with 9 large muffins.
     
  4. These were sooooo good! I got 9 large muffins from this recipe. My oven bakes hot, so I did them at 350 for 19 minutes and they were perfect!
     
  5. Very good muffins. I used baking soda (and therefor used half of the powder amount) because it is what I had. The only drawback for me is the margarine like taste to it (I assume it is from the veg oil and the oil in the coconut). I will try tinkering with that next. Thanks for a good base recipe
     
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Tweaks

  1. I started by doing LuuvBunny's tweaks, but then made it my own - especially in terms of trying to make it healthier. I did: 1 egg, 3/4 cup of milk instead of 1/2, 1/8 oil and 1/8 applesauce instead of the full 1/4 oil, 2 tsp vanilla, 1/4 tsp salt instead of 1/2, 2 tsp baking powder, 1/4 cup sugar, 1/8 cup honey, 1/8 cup Stevia, and 1/8 cup applesauce, 1 cup coconut, 1.5 cups flour, and I sprinkled extra coconut on top The result was very good, but not amazing. My husband said he could still taste the oil, so next time I would use butter or maybe more applesauce instead. It was sweet, but definitely could've been sweeter. Next time I might use maybe another 1/8 cup of sugar. The recipe actually made 10 nice, fluffy muffins.
     
  2. I was craving the delicious coconut cakes sold by street vendors all over SE Asia. While this muffin didn't quite live up to those expectations - they were quite good with a few modifications. First off - as folks note, these can be a bit bland. I stuck with 1/2 cup of sugar and may have wanted to add a bit more. I used coconut oil for the oil, and subbed a whole can of full fat coconut milk for the milk. I also sprinkled the muffins with shredded coconut at the end which helped give it a little more oomph. Tasty, and not very sweet.
     
  3. Very Tasty, and not too sweet. In my efforts to cut back on fats, I substituted applesauce for the oil. The muffins turned out very flavourful and moist. They didn't brown as much as in the photo, but that may be in part to the lack of oil. I will definately be making these again. I ended up with 9 large muffins.
     
  4. I got 7 high-rising muffins from this recipe. I have to agree with the other reviewers- I did find them a tad dry. I used unsweetened coconut, and actually I would have liked them to be a little sweeter. I made a couple subs- I used whole wheat pastry flour instead of white, sucanat instead of sugar *note that I make these 2 subs in most recipes, and so I know what taste/texture issues to blame on the subs* and replaced the milk with some coconut milk I had on-hand for some extra coconut flavor- yum! Easy to throw together and man, did mine shoot up tall and lovely!
     

RECIPE SUBMITTED BY

<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>
 
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