LEMON COCONUT MUFFINS
These lemon coconut muffins are easy to make, freezable, and are the perfect breakfast or snack on the go!
Provided by Bake.Eat.Repeat.
Categories Muffins & Scones
Time 35m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Lightly spray a 12 cup muffin tin with non-stick spray and set aside.
- In a food processor, combine the lemon zest and the granulated sugar until they are well combined, and the sugar is lightly yellow and fragrant. Alternatively you can just rub the lemon zest into the sugar in a large bowl.
- Add the eggs, butter, oil, milk, lemon extract, and lemon juice and mix well.
- In a large bowl, whisk together the coconut, flour, baking powder, baking soda, and salt.
- Make a well in this mixture and pour the wet ingredients into it. Stir until everything is just combined.
- Fill the muffin cups with the batter , dividing it between the 12 cups. They will be almost full.
- Sprinkle the tops with coarse sugar and more shredded coconut, if desired.
- Bake for 5 minutes. Lower the oven temperature to 350 degrees F, and continue baking for another 14-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Allow the muffins to cool in the muffin tin for 5-10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 238 calories, Carbohydrate 30.3 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 11.2 grams fat, Fiber 1 grams fiber, Protein 4.6 grams protein, SaturatedFat 4.3 grams saturated fat, ServingSize 1 muffin, Sodium 200 milligrams sodium, Sugar 9.7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
LEMON COCONUT MUFFINS
Provided by The Daring Gourmet, www.daringgourmet.com
Yield 6 Jumbo Muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, cream the butter, coconut oil and sugar until fluffy.
- Add the zest, extract, eggs, and buttermilk and beat just until combined.
- In a separate bowl, sift the flour, baking powder, baking soda, and salt.
- Add the flour mixture to the wet mixture and beat just until combined, being careful not to over-beat. Some lumps of flour will remain, and that's okay.
- Scoop the batter into 6 greased jumbo muffin tins, filling them about ¾ full.
- Bake for about 25 minutes or until a toothpick inserted into the middle of a muffin comes out clean but moist. Be careful not to over-bake or the muffins will be dry.
COCONUT & LEMON SYRUP MUFFINS
Deliciously moist and tender, and lovely served warm at breakfast. From the Australian Womens' Weekly.
Provided by Daydream
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to moderately hot (400F).
- Grease a 12-hole (1/3 cup/80ml capacity) muffin pan.
- Sift flour into a large bowl, and rub in the butter until the mixture resembles breadcrumbs.
- Stir in sugar, desiccated coconut, zest, egg and coconut cream- be careful not to over-mix.
- Spoon mixture into prepared pan, and sprinkle with shredded coconut.
- Bake in the oven for about 20 minutes.
- Transfer muffins to a wire rack over a tray.
- Pour hot lemon syrup over the hot muffins.
- If necessary, drain the syrup from the tray and pour over muffins again.
- Lemon syrup: Combine all ingredients in a small saucepan.
- Stir over heat, without boiling, until sugar dissolves.
- Simmer uncovered, without stirring, for 2 minutes.
LEMON COCONUT MUFFINS
Adapted from Company's Coming - Mostly Muffins. The batter is a nice, fluffy, light batter. It scoops into the muffin cups easily. The final result is a touch crumbly but still tastes WONDERFUL. If you would like to, you can omit the oatmeal and increase the coconut by the 1/2 cup. That is how the original recipe was listed but I tried to make it a little lower in fat by decreasing the coconut.
Provided by Saturn
Categories Quick Breads
Time 45m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Measure first 4 ingredients into small bowl. Stir. Set aside.
- Cream butter and sugar in large bowl. Add egg and lemon zest. Beat well.
- Add flour mixture in 3 parts, alternating with milk in 2 parts, stirring after each addition until just combined. Fill 12 greased muffin cups 3/4 full.
- Sprinkle with second amount of coconut. Bake in 375°F (190°C) oven for 18 to 20 minutes until wooden pick inserted in centre of muffin comes out clean.
- Glaze: Combine all 4 ingredients in small saucepan. Heat on medium until boiling. Reduce heat to medium-low. Heat and stir for 2-4 minutes until starting to thicken. Carefully spoon over hot muffins. (This makes a mess of your pan. It is SO worth it though.) Let stand in pan for 5 minutes before removing to wire rack to cool.
Nutrition Facts : Calories 240.4, Fat 6, SaturatedFat 2.9, Cholesterol 18.4, Sodium 181.7, Carbohydrate 43.5, Fiber 1.3, Sugar 23.4, Protein 4
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