Orange Coconut Muffins Recipes

Steps:

• Heat oven to 375 degrees Fahrenheit.
• In a large bowl combine flour, sugar, baking powder, baking soda, and salt.
• In medium bowl combine orange juice, melted margarine, and egg.
• Add to flour mixture just until moistened.
• Gently stir in drained orange segments.
• spoon into greased or paper-lined muffin pans, filling about 2/3 fill.
• In small bowl stir together coconut, sugar, margarine, and orange peel.
• sprinkle evenly on top of each muffin.
• Bake for 18-23 minutes or until lightly browned.

Steps:

• Preheat oven to 400 degrees F.
• Line muffin tins with paper cups or grease.
• Chop orange and place in blender, puree.
• Add in orange juice, coconut milk, egg, and butter.
• Blend until smooth and creamy.
• In a large bowl, combing remaining ingredients.
• Fold in blender contents, mix to combine.
• Scoop into muffin tins (about 3/4 full).
• Bake 20 minutes.

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 350°F.
• Grease 24 mini-muffin cups (however, my non-stick baking pan doesn't require greasing -- ) In a large bowl, mix flour, sugar, baking powder and salt.
• In a separate bowl, combine melted butter, orange peel, orange juice and eggs until well blended.
• Add coconut, then stir into flour mixture until just combined.
• Do not overmix.
• Spoon into muffin cups and sprinkle a little extra coconut on the tops of each muffin.
• Bake approximately 15 minutes, or until lightly golden around the edges.
• Or, if you wish to make standard-size muffins, bake at 375°F for approximately 22 to 25 minutes.

Steps:

• Preheat oven to 400.
• Butter 12 (2-1/2-inch) muffin cups.
• Combine flours, wheat germ, sugar, coconut, baking soda and salt in large bowl.
• Blend sour cream, eggs and oranges in small bowl; stir into flour mixture just until moistened.
• Fold in nuts. Spoon into prepared muffin cups, filling 3/4 full.
• Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.
• Remove from pan. Cool on wire rack.

Steps:

• NOTE: If not using coconut flour then you can probably use ½ cup of OJ. Coconut flour requires more liquid.
• Preheat oven to 400 degrees F.
• Line muffin tins with paper cups. - I love the new parchment ones they have in grocery stores now.
• In a bowl, stir together cranberries & regular sugar.
• In a large bowl sift together flours, oat bran, coconut flakes, baking powder, salt and brown sugar.
• Whisk eggs, OJ, and melted butter and then add to dry ingredients all at once and stir until moistened.
• Fold in sugared cranberries.
• Scoop into prepared muffins liners evenly .
• Sprinkle desired amount of Turbinado sugar on top of each.
• Bake at 400F for 20 minutes or until lightly brown and toothpick comes out cleanly.

Steps:

• Preheat oven to 375°F Combine orange juice, 1/4 cup melted butter and egg in a large bowl.
• Add all remaining muffin ingredients EXCEPT orange segments, stir just until moistened. Gently stir in orange segments.
• Spoon batter into 12 paper lined pr greased muffin cups.
• Combine all of the topping ingredients in a small bowl; sprinkle evenly over muffins. Bake for 18-23 minutes or until lightly browned. Let stand 5 minutes, remove from pan.