COCONUT MUFFINS
In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. "We like them so much, they're a regular at Saturday morning breakfast," she says.
Provided by Taste of Home
Time 30m
Yield 8 muffins.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 332 calories, Fat 14g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
PANDAN COCONUT MUFFINS
this unique muffins uses pandan and coconut milk w/c makes these muffins unique. Got this from a blog.
Provided by fawn512
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F Line 8 muffin cups with paper cups.
- Sift self-raising flour, salt and sugar(i use same amount granulated sugar) into a mixing bowl.
- Dissolve coconut milk powder with water, add corn oil, egg and pandan paste. Beat lightly to combine.
- Pour mixture in one go into the flour mixture. With a spatula quickly and lightly mix together, do not over-mix, batter should still be lumpy.
- Spoon evenly into the prepared muffin cups. It should fill nearly to the top of each cup, as I like my muffins overflowing when baked.
- Bake for 20-22 minutes.
- 2 c SELF RISING FLOUR: 2c all purpose flour,1 T baking powder, 1/2 t salt.
- NOTE: If you don't have pandan paste,make it yourself by using either a blender to blend the leaves up, or use a pestle and mortar to pound the leaves (may need 6-10 leaves depending on the fragrance you want), you may need to add about 1 to 2 tablespoon of the water in the recipe to help in the blending or pounding. Then put the blended leaves with all its juices into a piece of muslin cloth and squeeze as much juice out as you can. Using this method you then add enough water to the juice to make up the amount of water needed in the recipe.
Nutrition Facts : Calories 279.6, Fat 13.1, SaturatedFat 1.9, Cholesterol 52.9, Sodium 414.8, Carbohydrate 35.8, Fiber 0.8, Sugar 12.7, Protein 4.7
PANDAN PANCAKES RECIPE BY TASTY
For a fun twist on pancakes, try adding some pandan extract-the vanilla-coconut tasting extract that has a natural green color! To take it up a notch, we topped our pandan pancakes with toasted coconut and stuffed them with homemade coconut custard for a sweet and creamy surprise!
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 2h
Yield 5 servings
Number Of Ingredients 19
Steps:
- Make the coconut custard: In a medium bowl, whisk together the egg yolks, sugar, and cornstarch.
- Pour the coconut milk into a small saucepan and bring to a simmer over medium-low heat.
- Once the coconut milk is simmering, very slowly pour into the bowl with the egg mixture, whisking constantly to combine and temper the eggs.
- Return the mixture to the saucepan over medium heat and cook, whisking constantly, until thickened, 2-3 minutes. Scrape the mixture into a clean medium bowl and whisk in the vanilla and coconut extracts.
- Set the bowl over another bowl filled with ice water (make sure the water level is not so high that it gets into the custard) and let the custard cool for 10 minutes.
- Line a baking sheet with parchment paper.
- Once the custard has cooled, scoop onto the prepared baking sheet in 1-tablespoon discs, spacing evenly. You should have at least 20 custard discs. Transfer to the freezer for 90 minutes, until frozen.
- Make the pancakes: In a medium bowl, whisk together the buttermilk, eggs, and pandan extract. Add the melted butter and whisk to combine.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to over-mix; some lumps are okay. Let the batter rest for 5 minutes.
- Heat a large nonstick skillet or a pancake griddle over medium-low heat and grease with nonstick spray. Pour ¼ cup of batter into the pan and cook the pancake halfway, about 2-3 minutes. Place a disc of frozen coconut custard in the center, cover the custard with about 1 tablespoon more batter and flip. Cook until golden brown, 2-3 minutes more. Remove from the pan and repeat with the remaining batter and coconut custard to make 20 pancakes total.
- Serve with butter, maple syrup, and toasted coconut flakes.
- Enjoy!
- RECIPE BY: Mimo Ahmed
Nutrition Facts : Calories 710 calories, Carbohydrate 73 grams, Fat 36 grams, Fiber 1 gram, Protein 23 grams, Sugar 23 grams
COCONUT MUFFINS
Here's a recipe for some tasty muffins I got from the Thai Kitchen line of products - easy to make and fairly rich, with a zing from the orange peel.
Provided by ChrisMc
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Combine flour, coconut, sugar, almonds, baking powder, orange peel, baking soda, and salt in a large bowl.
- In another bowl, blend the coconut milk, eggs, butter, and vanilla.
- Pour the egg mixture into the dry ingredients and blend well.
- Divide batter into 12 muffin cups and bake for 15 minutes at 400 degrees.
Nutrition Facts : Calories 209.9, Fat 10.6, SaturatedFat 5.4, Cholesterol 45.4, Sodium 225.3, Carbohydrate 25.3, Fiber 1.5, Sugar 12.1, Protein 4.2
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