Muffins are kind of cute to look at. Don't you think? And if you have kids, it will be a big hit since they go by the looks. They are portable to pack in lunch boxes too. With so many muffins that I have already baked, I thought of using up those ingredients which needed to be used up. An opened pack of sweetened coconut flakes.
One Year Back - Whole Wheat Jalapeno Focaccia
Two Years Back - Sourdough Chocolate Chip Muffins
Ingredients: (Makes 10)
All purpose flour - 1 cup
Whole Wheat flour - 1/2 cup
Salt - 1/2 tsp
Baking Powder - 2 tsp
Egg - 1 large
Milk - 1/2 cup
Honey - 1/2 cup
Canola oil - 1/4 cup
Sweetened Coconut flakes - 3/4 cup
Vanilla - 1 tsp
Method:
Preheat the oven to 375 F. Grease 12 muffin cups with vegetable oil spray or line with baking liners. In a bowl, whisk together flours, salt, baking powder. Stir in the coconut flakes. Set aside. In another bowl, whisk together egg, milk, honey and oil. Stir in vanilla. Add dry ingredients to the wet and stir just until combined. Divide among 10 muffin cups. Bake for 20 minutes or till a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes and then turn it on to the wire rack to cool completely.
This is my entry to Blogging Marathon's Day 2.
One Year Back - Whole Wheat Jalapeno Focaccia
Two Years Back - Sourdough Chocolate Chip Muffins
Ingredients: (Makes 10)
All purpose flour - 1 cup
Whole Wheat flour - 1/2 cup
Salt - 1/2 tsp
Baking Powder - 2 tsp
Egg - 1 large
Milk - 1/2 cup
Honey - 1/2 cup
Canola oil - 1/4 cup
Sweetened Coconut flakes - 3/4 cup
Vanilla - 1 tsp
Preheat the oven to 375 F. Grease 12 muffin cups with vegetable oil spray or line with baking liners. In a bowl, whisk together flours, salt, baking powder. Stir in the coconut flakes. Set aside. In another bowl, whisk together egg, milk, honey and oil. Stir in vanilla. Add dry ingredients to the wet and stir just until combined. Divide among 10 muffin cups. Bake for 20 minutes or till a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes and then turn it on to the wire rack to cool completely.
Coconut muffins are looking cute I would love to eat them with some lemon flavor icing.
ReplyDeleteHello Champa..
ReplyDeleteHow are you..You ve got a nice blog..
Pls visit my space as your time permits...
www.deepsrecipes.com
Hi Champa, it's so good to see a real muffin recipe!...:) Most of the recipes I got on googling were of cupcake variety...whereas, a real muffin is more bread-y in texture & less sweet than a cupcake, as it is eaten with cream/jam. Thx dear for sharing the recipe.
ReplyDeleteyummy yummy muffins..
ReplyDeleteHi Champa, First time here and glad to follow your space. Your blog is a baker's paradise and the muffins are just one more addition to the huge list I would love to try.
ReplyDeleteWould be glad if you could send it to my event too..
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That's a good one Champa..pictures are looking good. the ingredients are pretty simple to get around!
ReplyDeleteSImply love coconuts in bakes, am very much tempted to try this muffins,looks fabulous..
ReplyDeleteMuffins look real good and well baked...love the coconut flavor!
ReplyDeleteMy Kiddo is pestering me to make some muffins for his lunch box tomorrow, this look really cute n flavorsome, going to make this. Luckily i have all the ingredients @ hand!!!!
ReplyDeleteDelicious and cute looking muffins....
ReplyDeleteCute looking muffins. The tops look crispy in the pic.
ReplyDeleteMuffins look so inviting...
ReplyDeleteLooks very good...I would have loved to see the texture inside...nice pics though.
ReplyDeleteI love everything in there: the muffins, the tray, the beaker, the cute cow bottle and most of all - the back ground. Superb click! and yes, the muffins look nice too.
ReplyDeletecoconut muffins...my fave!
ReplyDeletePretty muffins and nice presentation.
ReplyDeleteVardhini
CooksJoy
Wow looks so inviting
ReplyDeleteI have a bag of sweetened coconut too, will try your muffins recipe to use it up. Muffins are looking yummy.
ReplyDeleteoh they look so cute.Iam so going to make them. BTW I made your baked crakers with besan flour.It turned out so good.
ReplyDeleteSumi,
DeleteThanks for the feedback.
Champa, for this recipe, what can be a vegan substitue for egg. I can replace milk with soy milk and honey with lion dates syrup, but egg, I have no idea..BTW, I made your almond-dates cake a few days back(again. :-)) and it came out very well.. I have made it atleast 4 times and everytime, it comes out perfectly fine..
ReplyDeletechampa, one more queation, can i use freshly grated coconut in this recipe. If so, do I need to add extra sugar?
ReplyDeletePriya, No need for extra sugar when you use freshly grated coconut. You could use flax egg (Of course it will add its flavor, but works very well). I don't think you get ener-G there otherwise I would've suggested that.
DeleteThanks Champa. I will bake this soon and let you know how it turned out with the substitutions.
Deletecute muffins, I love making muffins especially using coconut.., looks very nice
ReplyDeleteI love coconut in everything, cakes and cookies are no exception. Must try making an eggless version of your cute lil muffins...
ReplyDeleteCoconut muffins look yummy.
ReplyDeleteI tried this today with fresh coconut, they weren't really sweet. Is it because of fresh coconut?
ReplyDeleteRekha, Could be because of two things. When measuring flaked coconut, less fills up the cup compared to freshly grated coconut so you might have used more coconut. Second thing is these flaked coconut were already sweetened (but not very much though). Add some sugar the next time if you liked it.
DeleteBeautiful click Champa and the muffins look so inviting....
ReplyDeleteawesome muffins
ReplyDeletewow ! muffins welcome at home, anytime :) I dont use eggs, Champa. Do you think I could substitute with home made unsweetened apple sauce or may be condensed milk??
ReplyDeleteKalyani
Sizzling Tastebuds
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