Toasted Coconut Muffins Recipes

Steps:

• Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining 1/3 cup chips., In a large bowl, whisk together the first 5 batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened. , Fill paper-lined muffin cups half full with the batter. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm.

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 400°F. Butter twelve 1/3-cup muffin cups. Combine flour, toasted coconut, sugar, almonds, baking powder, orange peel, baking soda and salt in large bowl. Whisk coconut milk, eggs, butter and vanilla extract in medium bowl to blend. Add egg mixture to flour mixture and stir until combined.
• Divide batter among prepared muffin cups. Bake until tester inserted into center comes out clean, about 15 minutes. Turn out onto rack and cool slightly. (Can be prepared 1 week ahead. Cool completely. Enclose muffins in resealable plastic bags and freeze. Thaw before serving.)
• *Available at Indian, Southeast Asian and Latin American markets and many supermarkets nationwide.