Coconut Key Lime Muffins
Need a lacto ovo vegetarian side dish? Coconut Key Lime Muffins could be a super recipe to try. One portion of this dish contains approximately 4g of protein, 10g of fat, and a total of 237 calories. This recipe serves 12 and costs 31 cents per serving. If you have sugar, sweetened coconut flakes, baking soda, and a few other ingredients on hand, you can make it. 482 people were glad they tried this recipe. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes approximately 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is not so awesome. Similar recipes are Coconut Key Lime Cupcakes With Key Lime Curd Buttercream, Key Lime Coconut Bread, and Coconut Key Lime Pie.
Servings: 12
Ingredients:
1 1/2 cups (7 1/2 ounces) all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs
2/3 cup whole Greek yogurt
1 teaspoon zest and 1 tablespoon juice (from about 3 small key limes)
1/2 teaspoon salt
1 cup (7 ounces) sugar
3/4 cup sweetened coconut flakes
8 tablespoons unsalted butter, melted
Equipment:
muffin liners
whisk
bowl
oven
wooden spoon
muffin tray
wire rack
Cooking instruction summary:
Procedures 1 Adjust oven rack to middle position and preheat oven to 350°F. Line 12 muffin cups with paper holders. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined; set aside. 2 In a large bowl, beat together butter and sugar with an electric beater until combined. Beat in yogurt, eggs, zest, and juice. Add dry ingredients and stir with a wooden spoon until evenly distributed. 3 Fill muffin tins 2/3 full with batter. Top each tin with coconut. Bake until a tester inserted into the center of a muffin comes about clean, about 20 minutes. Let cool for 5 minutes then transfer to a wire rack to finish cooling.
Step by step:
1. Adjust oven rack to middle position and preheat oven to 350°F. Line 12 muffin cups with paper holders. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined; set aside.
2. In a large bowl, beat together butter and sugar with an electric beater until combined. Beat in yogurt, eggs, zest, and juice.
3. Add dry ingredients and stir with a wooden spoon until evenly distributed.
4. Fill muffin tins 2/3 full with batter. Top each tin with coconut.
5. Bake until a tester inserted into the center of a muffin comes about clean, about 20 minutes.
6. Let cool for 5 minutes then transfer to a wire rack to finish cooling.
Nutrition Information:
covered percent of daily need
