Prep 10 mins
Cook 15 mins
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.
- 1 1⁄2 cups flour
- 1 cup sweetened flaked coconut
- 1⁄2 cup sugar
- 1⁄2 cup chopped almonds
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon minced orange rind
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup light coconut milk
- 2 large eggs
- 1⁄4 cup butter, melted
- 1 teaspoon vanilla extract
- 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.
These are very good. The Zaar muffins sure beat the bought ones!! I used walnuts and peanuts as I had no almonds and it did not seem to make any difference. Thanks ChrisMc.
Made these for supper tonight, I didn't have any coconut milk, so improvised with buttermilk and a couple of drops of coconut essence. They were a really nice blend of flavours, subtle but not too sweet. Will have to make some and take into work. Thanks for the recipe.
Looking for a muffin recipe to use up some left over coconut milk I came across this one. I hope you don't mind that I converted so much, but they came out great :) I used 1 cup of gluten free all purpose flour plus 1 tablespoon psyllium husks and 1/2 cup coconut flour. Instead of sugar I used some rice syrup and stevia, and virgin coconut oil instead of butter, and increased the coconut milk to one whole cup as the coconut flour is defatted and thus quite dry. Also I used unsweetened coconut chips. The muffins are wonderfully moist, just perfectly sweet and have a lovely coconut flavour. Thanks for posting!