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Coconut and Lime Mini Muffins

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Coconut and Lime Mini Muffins
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 16
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These adorable coconut and lime mini muffins are the perfect treat for a wedding, baby shower, or any get-together, for that matter!

Ingredients

Muffins

1/4
cup granulated sugar
3
tablespoons vegetable oil
1
egg
1/2
cup canned coconut milk (not cream of coconut)
2
teaspoons grated lime peel
3/4
cup Gold Medal™ all-purpose flour
3/4
teaspoon baking powder
1/4
teaspoon salt
1/4
cup flaked coconut

Glaze

1/2
cup powdered sugar
2 1/2
teaspoons lime juice

Garnish

2
tablespoons flaked coconut
1
teaspoon grated lime peel

Directions

  • 1 Heat oven to 375°F. Place paper baking cup in each of 16 mini muffin cups or grease bottoms only with shortening or spray with cooking spray.
  • 2 In medium bowl, stir granulated sugar, oil and egg until blended. Stir in coconut milk and 2 teaspoons lime peel until blended. Stir in flour, baking powder, salt and 1/4 cup coconut just until dry ingredients are moistened. Divide batter evenly among muffin cups, filling cups about 3/4 full.
  • 3 Bake 14 to 18 minutes or until tops just begin to turn golden brown. Cool 2 to 3 minutes; remove from pan to cooling rack. Cool completely, about 20 minutes.
  • 4 In small bowl, stir powdered sugar and lime juice until smooth. If necessary, stir in water, a few drops at a time, until glazing consistency; set aside.
  • 5 In small bowl, toss 2 tablespoons coconut with 1 teaspoon lime peel. Dip the top of each muffin in glaze and let excess drip off; immediately sprinkle with coconut mixture.
Tips  

If you have only one 12-cup mini muffin pan, simply place the bowl of remaining batter in the refrigerator while the first batch of muffins bake. Cool the pan completely before baking remaining muffins. The cold batter might need an extra minute of bake time.

Nutrition Information 
No nutrition information available for this recipe
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