Lime Coconut Muffins
- Number of Servings: 12
Ingredients
2 cups all-purpose flour1 1/4 cups sugar1 tablespoon baking powder1/2 teaspoon salt1/3 cup soy milk2 servings of Bobs Red Mill egg replacers (or 2 large eggs)1/4 cup vegetable oil1/2 cup key lime juice1-1 1/2 cup sweetened flaked coconut
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.
Number of Servings: 12
Recipe submitted by SparkPeople user ASYNJA.
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.
Number of Servings: 12
Recipe submitted by SparkPeople user ASYNJA.
Nutritional Info Amount Per Serving
- Calories: 244.6
- Total Fat: 4.6 g
- Cholesterol: 36.1 mg
- Sodium: 235.0 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 1.1 g
- Protein: 3.8 g
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