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Reviewed: Mar. 18, 2008

this is by far the best coconut muffin recipe i have ever tried...I made a second batch to freeze and keep on hand. i will pass this around for all of my coconut loving friends.

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Reviewer:

avi

	Cooking Level: Expert
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Reviewed: Mar. 1, 2007

This is a good muffin recipe. The flavor is a little more subtle than other muffins but they are very good in the morning. Because I didn't have extra light olive oil, I substituted canola and they came out great.

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JWORTH

	Cooking Level: Intermediate
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Reviewed: Oct. 22, 2006

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

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Jen


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Reviewed: Sep. 15, 2005

This recipe has potential but needs help. First, double the salt and the vanilla. Then add 1/2t. cardamom and 1T fresh minced ginger to the mix. Finally make sure you toast the almonds and the coconut. This is just plain essential.

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tastymorsel


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Reviewed: Jul. 25, 2004

Tasty! I didn't have olive oil so I just used canola oil. Other than that, I followed the recipe and they turned out moist and flavorful!

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Reviewer:

GROOVYWENDY


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Reviewed: Jun. 27, 2004

I thought this would b4e a good way to use up some extra coconut milk from another recipe. but, I was wrong. The taste was nice, but they were very thick and not muffin or cake like at all. Although, they gave me an idea....next time I have leftover cocnut milk I'll make pancakes substuting the "milk" for "coconut milk" and add some fresh shredded coconut! Maybe top with some chopped mango soaked in cuantro!

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ALWHEIDI


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Reviewed: Oct. 13, 2003

Wonderfull taste, I didn't have coconut milk, so put shreded coconut in hot boiling water, they came a little "liquid" before baking, but then they were fine. And of course, my extra-virgin olive oil (i'm from italy) added some flavor.

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SIMONECH


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Reviewed: Jun. 8, 2003

Great tasting muffins that are simple to make! I baked them in a *mini* muffin pan, and ended up with 24. Will definitely make these again. I used the sweetened baker's coconut--which I didn't bother toasting. Turned out fine, but I'll try toasting the next time around to see if it makes much of a difference or not. Didn't bother to toast the almonds either... Also used nonaluminum baking powder (Rumford's), and extra LIGHT virgin olive oil. The muffins don't have a "complex" flavor, but were well received by the family, nonetheless. (Including my children!) :o)

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WhirledPeas

	Cooking Level: Intermediate
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Reviewed: Mar. 3, 2003

Excellent taste & texture. Used canola oil instead of olive oil, worked fine.

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ZEPHYRLILY


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Reviewed: Nov. 29, 2002

really delicious muffins. the only problem was that i made them a little too big (only 10), so that when i pulled them (gently) from the pan, the tops came off. next time i'll make them smaller so i come out with 12 and they are easier to remove.

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julie


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Reviewed: Oct. 7, 2002

To improve the flavor, I used more coconut milk (instead of orange juice),more shredded coconut and put an almond on the top of each muffin.

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INGU


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Reviewed: Aug. 29, 2002

They were easy to make, I just didn't WOW over the taste.

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Reviewer:

HERMAN


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