Coconut Key Lime Yogurt Muffins Recipes

Steps:

• 1. 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.
• 4. 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.
• 5. ***Tip*** I used the flavored yogurts in place of the plain greek yogurt to equal the amount called for, you can do this if you do not have plain yogurt on hand. Prep time is 15 minutes-Bake time is 20 minutes and cooling time-15 minutes

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

Steps:

• Add the first 4 ingredients to a mixing bowl; stir to combine.
• Make a well in the center of the mixture.
• In another mixing bowl, combine the milk and remaining ingredients.
• Add liquid ingredients to dry ingredients; stir until just moistened.
• Spoon batter into lightly greased muffin cups; fill 3/4s full.
• Bake at 400° for 18 minutes or until lightly browned.
• Turn muffins out of pan immediately.

Steps:

• Slice cookie dough into 18 pieces. With floured fingers, press onto the bottom and 1/2-in. up the sides of 18 greased muffin cups. Bake at 350° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a small bowl, combine the milk, lime juice, egg yolks and lime zest. Spoon into hot crusts. Bake 7-9 minutes longer or until filling is set. Cool completely in pans on wire racks. Cover and refrigerate until serving., Just before serving, in a small bowl, beat cream until it begins to thicken. Add the confectioners' sugar and extracts; beat until soft peaks form. Remove pies from muffin cups. Top with whipped cream and sprinkle with coconut.

Steps:

• Combine flour, sugar, baking powder and salt in mixing bowl.
• In a separate bowl, combine milk, eggs, oil and Key Lime Juice.
• Stir liquid ingredients into dry ingredients just until all are moist, do not overmix.
• Spray Large muffin tins lightly with cooking oil.
• Layer batter and coconut by filling tins 1/2 full with batter, then 1 tablespoon of coconut, then fill to about 1/4 inch from top with batter and top with 1 tablespoon of coconut.
• Bake at 400 degrees for 25-28 minutes, until tops are brown and the coconut is toasty. Remove from oven and let cool for 5 minutes, run a knife around the muffins and place on serving dish or store in airtight container.