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Golden Coconut Almond Muffins

SUBMITTED BY: WhirledPeas

"Toasted coconut, almonds, orange zest, vanilla, and coconut milk are just what is needed for a scrumptious combination. These muffins freeze well, and can also be baked in mini muffin pans for a special touch. Quick and easy!"

RECIPE RATING:

Read Reviews (12)

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min
Original recipe yield 12 muffins

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 cups all-purpose flour
1 cup shredded coconut
1/2 cup white sugar
1/3 cup chopped toasted almonds
1 1/2 teaspoons baking powder
3/4 teaspoon orange zest
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsweetened coconut milk
1/4 cup orange juice
1/4 cup extra virgin olive oil
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
In a large bowl, mix flour, shredded coconut, sugar, almonds, baking powder, orange zest, baking soda, and salt.
In a medium bowl, whisk together coconut milk, orange juice, olive oil, and vanilla extract. Pour into the flour mixture, and stir until just blended. Transfer to the prepared muffin pan.
Bake 15 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean. Turn onto a wire rack to cool before serving.

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REVIEWS

Reviewed on Jun. 8, 2003 by WhirledPeas

Great tasting muffins that are simple to make! I baked them in a *mini* muffin pan, and ended... MORE

Reviewed on Mar. 18, 2008 by avi

this is by far the best coconut muffin recipe i have ever tried...I made a second batch to... MORE

Reviewed on Sep. 15, 2005 by tastymorsel

This recipe has potential but needs help. First, double the salt and the vanilla. Then add... MORE

Reviewed on Jul. 25, 2004 by GROOVYWENDY

Tasty! I didn't have olive oil so I just used canola oil. Other than that, I followed the... MORE

Reviewed on Nov. 29, 2002 by julie

really delicious muffins. the only problem was that i made them a little too big (only 10),... MORE

Reviewed on Oct. 7, 2002 by INGU

To improve the flavor, I used more coconut milk (instead of orange juice),more shredded... MORE

Reviewed on Mar. 1, 2007 by JWORTH

This is a good muffin recipe. The flavor is a little more subtle than other muffins but they... MORE

Reviewed on Oct. 22, 2006 by Jen

Tasty and moist but needs either some spices or coconut extract for a more intense coconut flavor. MORE

Reviewed on Jun. 27, 2004 by ALWHEIDI

I thought this would b4e a good way to use up some extra coconut milk from another recipe.... MORE

Reviewed on Oct. 13, 2003 by SIMONECH

Wonderfull taste, I didn't have coconut milk, so put shreded coconut in hot boiling water,... MORE

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