Sweet Tomatoes Coconut Muffins Recipe Recipe For Stuffed

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COCONUT MUFFINS



Coconut Muffins image

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

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1 egg
1/3 cup canola oil
1/2 teaspoon coconut extract
1/4 cup sweetened shredded coconut
TOPPING:
1/4 cup sugar
1/4 cup sweetened shredded coconut
1 tablespoon butter, softened
1/2 teaspoon ground cinnamon

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.

COCONUT MUFFINS



Coconut Muffins image

A very simple muffin recipe. Try them with your favorite hot beverage for an early morning treat. Quick note: if using sweetened coconut, eliminate the honey.

Provided by GINGER P

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 7

2 eggs, separated
2 tablespoons margarine, softened
2 tablespoons honey
¼ teaspoon almond extract
⅓ cup boiling water
¾ cup unsweetened flaked coconut
¾ cup all-purpose flour

Steps:

  • In a large bowl beat egg yolks. Add the butter, honey, almond extract, boiling water, coconut, and flour. Stir until just blended.
  • In a separate bowl, beat egg whites until stiff with an electric mixer. Fold egg whites into muffin batter. Pour batter two-thirds of the way full into greased muffin tin.
  • Bake in a preheated 350 degree F (175 degrees C) oven for 20 to 25 minutes.

Nutrition Facts : Calories 106.7 calories, Carbohydrate 10.3 g, Cholesterol 31 mg, Fat 6.6 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 39.8 mg, Sugar 3.4 g

TOASTED COCONUT MUFFINS



Toasted Coconut Muffins image

Provided by Joan Nugent

Categories     Breakfast     Brunch     Bake     Valentine's Day     Kid-Friendly     Coconut     Fall     Bon Appétit     New Mexico     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 dozen muffins

Number Of Ingredients 12

1 1/2 cups all purpose flour
1 cup sweetened shredded coconut, toasted
1/2 cup sugar
1/3 cup chopped toasted almonds
1 1/2 teaspoons baking powder
3/4 teaspoon orange peel
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup canned unsweetened coconut milk*
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°F. Butter twelve 1/3-cup muffin cups. Combine flour, toasted coconut, sugar, almonds, baking powder, orange peel, baking soda and salt in large bowl. Whisk coconut milk, eggs, butter and vanilla extract in medium bowl to blend. Add egg mixture to flour mixture and stir until combined.
  • Divide batter among prepared muffin cups. Bake until tester inserted into center comes out clean, about 15 minutes. Turn out onto rack and cool slightly. (Can be prepared 1 week ahead. Cool completely. Enclose muffins in resealable plastic bags and freeze. Thaw before serving.)
  • *Available at Indian, Southeast Asian and Latin American markets and many supermarkets nationwide.

COCONUT COFFEE MUFFINS



Coconut Coffee Muffins image

Delicious coconut coffee muffins.

Provided by Marla McGregor Hernandez

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 6

Number Of Ingredients 7

cooking spray
⅔ cup strong brewed coffee, cooled
3 eggs
1 tablespoon coconut oil
½ cup coconut flour
½ cup brown sugar
¼ cup shredded unsweetened coconut

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
  • Whisk coffee, eggs, and coconut oil together in a bowl. Combine coconut flour, brown sugar, and shredded coconut together in a separate bowl. Stir coffee mixture into flour mixture until batter is just combined; spoon into prepared muffin cups.
  • Bake in the the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 20.6 g, Cholesterol 93 mg, Fat 8.4 g, Fiber 5.2 g, Protein 5 g, SaturatedFat 5.7 g, Sodium 40.3 mg, Sugar 12.2 g

DELISH COCONUT MUFFINS



Delish Coconut Muffins image

Delicious coconut muffins that contain no eggs, no oil, no wheat flour, and it's very easy to make. Crunchy on the outside and very moist on the inside. This is actually a recipe from Indonesia, and they use a different type of cooking tool, which is heavy steel and the dough cooked on the stove. Since I don't have that equipment, I am using the muffin baking tray and baking them instead, but they still come out very good and tasty. You can freeze some of them; also reheat with microwave, or serve in a party for snacks.

Provided by DelishD

Categories     World Cuisine Recipes     Asian     Indonesian

Time 40m

Yield 33

Number Of Ingredients 6

2 ½ cups coconut milk
1 tablespoon water, or as needed
1 ¼ cups white rice flour
2 cups shredded unsweetened coconut
1 teaspoon salt
1 tablespoon white sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray mini-muffin pans with cooking spray.
  • Mix together the coconut milk with the water in a mixing bowl. Stir in white rice flour, shredded coconut, and salt. Spoon the mixture into the prepared mini muffin cups, and sprinkle with sugar if desired.
  • Bake in the preheated oven until the tops are golden brown and crusty, about 30 minutes.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 7 g, Fat 7.4 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 6.5 g, Sodium 74.8 mg, Sugar 0.8 g

GRAVY-STUFFED STUFFING MUFFINS



Gravy-Stuffed Stuffing Muffins image

Switch things up this Thanksgiving! Instead of serving a basket of dinner rolls, let your family feast on these gravy-stuffed stuffing muffins. Each muffin bakes up with a crispy exterior, a moist interior, and a nugget of thick, sausage-filled country gravy in the center. They might sound sort of crazy, but they're a must-try for any stuffing fanatic at your table.

Provided by Chef John

Categories     Holidays and Events Recipes     Thanksgiving

Time 3h55m

Yield 12

Number Of Ingredients 21

3 tablespoons unsalted butter
6 ounces sweet Italian turkey sausage, casings removed
¼ cup all-purpose flour
4 tablespoons chopped green onions
1 ½ cups cold milk
salt to taste
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
5 tablespoons unsalted butter, divided
½ cup diced celery
1 cup diced onion
salt to taste
1 teaspoon poultry seasoning
freshly ground black pepper to taste
5 cups chicken broth
12 cups dry bread cubes
1 tablespoon chopped fresh Italian parsley
1 tablespoon minced fresh sage
2 teaspoons minced fresh thyme
3 large eggs, beaten
2 tablespoons unsalted butter, melted

Steps:

  • Melt butter for country gravy in a saucepan over medium-high heat. Add sausage; cook and crumble into very small pieces until browned, 5 to 7 minutes. Add flour and whisk until it combines with butter and sausage fat to create a roux. Cook and stir for 2 minutes. Add green onions. Cook and stir for 1 minute; don't overcook.
  • Pour in milk and cook, stirring constantly, until mixture comes to a boil. Continue to cook and stir until nice and thick. Stir in salt, cayenne, and black pepper. Cook for 1 more minute, then remove from the heat.
  • Transfer gravy into a bowl and let cool to room temperature, 15 to 20 minutes. Wrap and refrigerate until cold and thick, about 2 hours, or until needed.
  • Preheat the oven to 400 degrees F (200 degrees C). Butter a 12-cup muffin tin with a 1 tablespoon butter.
  • Melt remaining 4 tablespoons butter in a saucepan over medium-high heat. Add celery, onion, and salt; cook and stir until onion just starts to turn translucent, 4 to 5 minutes. Add poultry seasoning and pepper; cook and stir for 1 minute. Add chicken broth and bring to a boil.
  • Meanwhile, combine bread cubes, parsley, sage, and thyme in a large bowl.
  • Pour boiling broth mixture over bread-herb mixture and stir until combined. Mix in eggs. Fill the prepared muffin cups to the top with stuffing mixture, then go around and evenly divide remaining stuffing on top of each muffing, piling it up nice and high.
  • Wet your finger and make a big hole in the center of each muffin, poking down pretty far but stopping about 1 inch from the bottom of the pan. Place about 2 tablespoons chilled gravy into each hole, centering it in the hole the best you can. Reserve remaining gravy for another use.
  • Dampen your hands and mold the stuffing for each muffin over the top to cover the gravy center. Generously brush the tops with melted butter.
  • Place in the center of the preheated oven with a baking pan on a lower rack to catch any drippings. Bake until muffins have firmed up and are golden brown, about 20 minutes.
  • Let cool in the pan for 5 to 10 minutes, then carefully remove and serve.

Nutrition Facts : Calories 258.9 calories, Carbohydrate 23.4 g, Cholesterol 87.6 mg, Fat 14.3 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 7.5 g, Sodium 877.1 mg, Sugar 4.3 g

STUFFED TOMATOES



Stuffed Tomatoes image

Spicy, tasty warm treat!

Provided by Stephanie Burr

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 2

Number Of Ingredients 5

2 large ripe tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
½ cup dry bread crumbs
⅔ cup shredded Cheddar cheese
¼ pound smoked sausage, cut into 1 inch pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
  • Bake in preheated oven for 15 minutes.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g

TOMATO SPICE MUFFINS



Tomato Spice Muffins image

I'm always on the lookout for recipes using garden produce. Although I'm the only one in our family who likes tomatoes, my husband and daughter love these muffins. They have a yummy spice flavor, and the tomatoes keep them moist.

Provided by Taste of Home

Time 45m

Yield about 2 dozen.

Number Of Ingredients 14

4 cups all-purpose flour
2-1/2 cups sugar
2 teaspoons ground cinnamon
1-1/4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/4 teaspoon pepper
2 eggs
1/2 cup butter, melted and cooled
2 teaspoons vanilla extract
5 cups seeded quartered tomatoes (about 6 medium)
1 cup raisins

Steps:

  • In a large bowl, combine the first nine ingredients; set aside. In a food processor, combine the eggs, butter, vanilla and tomatoes; cover and process until tomatoes are finely chopped. Add to dry ingredients; stir just until moistened. Fold in raisins., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 226 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 230mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

SWEET GREEN TOMATO CORN MUFFINS



Sweet Green Tomato Corn Muffins image

Make and share this Sweet Green Tomato Corn Muffins recipe from Food.com.

Provided by Linky

Categories     Quick Breads

Time 45m

Yield 24 serving(s)

Number Of Ingredients 9

2 cups green tomatoes (seeded, diced, about 3/4 lb)
1/2 cup sugar, divided
1/2 cup butter, melted, divided
2 cups self-rising cornmeal mix
2 teaspoons lemon zest
5 eggs
16 ounces sour cream
1/2 cup butter, softened
2 tablespoons basil, finely chopped, fresh

Steps:

  • Preheat oven to 450 degrees F.
  • Saute tomatoes and 2 Tbs. sugar in 2 Tbs. butter in large skillet over medium-high heat 10 to 12 minutes or until tomatoes begin turn light brown.
  • Stir cornmeal mix, zest and remaining sugar together in large bowl.
  • Make well in center.
  • Whisk eggs, sour cream, and remaining butter.
  • Add to dry ingredients, stirring until dry ingredients are moistened. Fold in tomatoes.
  • Either coat wells in muffin tin with spray or fill wells with cupcake papers.
  • Fill wells/papers 2/3 full of batter.
  • Bake at 450 degrees F. for 15 - 17 minutes. Test with toothpick.
  • While baking, mix butter with basil. Serve with warm or cooled muffins.

Nutrition Facts : Calories 174.8, Fat 13, SaturatedFat 7.5, Cholesterol 69.5, Sodium 227.1, Carbohydrate 12.8, Fiber 0.9, Sugar 5.5, Protein 2.8

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