Coconut Ginger Muffins
Coconut Ginger Muffins requires around 25 minutes from start to finish. This recipe serves 18 and costs 25 cents per serving. This breakfast has 207 calories, 2g of protein, and 11g of fat per serving. 59 people have made this recipe and would make it again. It is brought to you by Taste and Tell Blog. If you have baking powder, coconut milk, eggs, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is not so outstanding. If you like this recipe, take a look at these similar recipes: Coconut Cornbread Muffins {with Candied Ginger}, Good Morning Sunshine Muffins (Hearty Carrot Muffins with Coconut and Pineapple), and Ginger Muffins.
Servings: 18
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
4 teaspoons baking powder
1 cup coconut milk
4 tablespoons crystallized ginger, chopped finely
2 eggs
2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup sugar
1 cup sweetened coconut, plus more for topping
1/2 cup vegetable oil
Equipment:
muffin tray
bowl
oven
toothpicks
Cooking instruction summary:
Preheat the oven to 375F. Prepare 18 muffin tins by spraying with non-stick cooking spray or by lining with paper liners.In a large bowl, combine the baking powder, salt, ground ginger, flour and sugar. In another bowl, mix together the coconut milk, oil and eggs. Add the wet mixture to the dry mixture and mix only until combined. Fold in the coconut and the crystallized ginger.Fill each muffin cup about 2/3 full of the batter. Sprinkle extra sweetened coconut on top.Bake in the preheated oven for 13-15 minutes, or until a toothpick inserted in the center comes out clean.
Step by step:
1. Preheat the oven to 375F. Prepare 18 muffin tins by spraying with non-stick cooking spray or by lining with paper liners.In a large bowl, combine the baking powder, salt, ground ginger, flour and sugar. In another bowl, mix together the coconut milk, oil and eggs.
2. Add the wet mixture to the dry mixture and mix only until combined. Fold in the coconut and the crystallized ginger.Fill each muffin cup about 2/3 full of the batter. Sprinkle extra sweetened coconut on top.
3. Bake in the preheated oven for 13-15 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Information:
covered percent of daily need
