Coconut Muffins
Homemade coconut muffins are great for breakfast or dessert. A fun tropical baked good you can add bits of pineapple or nuts into them too.
Servings: 12
Equipment
- 2 bowls
- 1 muffin tin
Ingredients
- 2 c all purpose flour
- 1/2 c sugar
- 3/4 c milk coconut milk or half and half
- 1/4 c oil
- 1 egg
- 2 tsp baking powder
- 1/4 tsp salt
- 1.5 c coconut sweetened shredded
- 6 oz sweetened condensed milk
Instructions
- Spray muffin tin holes or add muffin liners into pan. Preheat oven to 375 degrees F.
- In a bowl mix egg, oil, milk and sugar. Then fold in condensed milk. In another bowl baking powder, flour and salt together.
- Slowly mix dry ingredients into milk mixture until smooth. Then fold in shredded sweetened coconut into the batter.
- Fill muffin cups 3/4 of the way full and bake for about 18-20 minutes or until toothpick comes out mostly clean with crumbs attached.
- Or you can gently touch in the center of one and if it bounces back take out immediately. Allow to cool in pan about 5 minutes and then remove from hot pan and set on cooling rack so they don't continue to cook and dry out.
Video
Nutrition
Serving: 1oz | Calories: 245kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 81mg | Potassium: 203mg | Fiber: 1g | Sugar: 17g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg