Carrot Coconut Muffins With Honey Butter Recipes
CARROT-COCONUT MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, cinnamon, baking powder, baking soda, ground ginger and salt in a large bowl; make a well in the center. Whisk the brown sugar, yogurt, coconut oil, eggs and vanilla in a small bowl; pour into the well in the flour mixture and stir until combined. Fold in the carrots, coconut, macadamia nuts and crystallized ginger.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the glaze: Stir the confectioners' sugar with the water in a small bowl. Spread about 1 teaspoon glaze on each muffin and sprinkle with coconut.
COCONUT CARROT MUFFINS
If you like carrot cake, you'll probably like these muffins, too. They make a neat treat for an Easter get-together! I use canned carrots to save some extra time in the kitchen. -Brittany Carrington, Tehachapi, California
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place carrots and oil in a food processor; cover and process until smooth. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Add carrot mixture to flour mixture; stir just until moistened. Fold in 3/4 cup coconut., For filling, in another bowl, beat cream cheese and remaining sugar until smooth. Fill greased or paper-lined muffin cups half full with batter. Drop filling by rounded tablespoonful into center of each muffin; cover with remaining batter. Sprinkle with remaining coconut., Bake 20-25 minutes or until golden brown. Cool 15 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 355 calories, Fat 19g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 375mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
CARROT AND HONEY MUFFINS
Make and share this Carrot and Honey Muffins recipe from Food.com.
Provided by Jogreen
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Mix flour, baking soda & spice together.
- Stir in sugar.
- Make a well in mixture and add honey.
- Add carrot & raisins.
- Beat the oil and eggs together and add to the mixture.
- Stir just to moisten. Do not overmix.
- Add mix evenly to a 12 hole muffin pan.
- Bake at 200'C for 20 minutes.
- Remove from oven and allow to cool in muffin pans for 10 minutes before turning out onto a wire rack.
Nutrition Facts : Calories 357.4, Fat 19.7, SaturatedFat 3.1, Cholesterol 52.9, Sodium 244.7, Carbohydrate 42.9, Fiber 1.5, Sugar 24.7, Protein 4.2
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