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Corn and Coconut Muffins

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Provided By:
Sandy Gluck

Coconut takes the place of flour in the lightly sweetened muffins, while buttermilk keeps them nice and tender. Angel flake coconut is what you’ll typically find on the supermarket shelf-no need for a trip to the health food store. These will freeze successfully; wrap well and keep frozen up to 3 months.

Ingredients

Serves:

Directions

Preheat oven to 450. Line 12 standard muffin cups with paper liner.

In a food processor, whirl coconut until finely ground. In a large bowl, whisk together coconut, cornmeal, cornstarch, ¼ cup sugar, baking powder, baking soda, and salt. Make a well in center of dry ingredients and add egg, oil, and buttermilk and stir just until thoroughly moistened.

Divide batter among muffin cups filling about 2/3 full. In a small bowl combine remaining 2 tablespoons sugar and cinnamon and sprinkle over muffins. Bake until a toothpick inserted in center of muffin comes out clean, about 20 minutes. Cool 5 minutes in pan before transferring to a wire rack to cool completely.



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ccomotti00

can you use a corn bread mix instead and add in the cup of coconut flakes??

August 20 2010 at 2:45 AM Report abuse rate up rate down Reply
ccomotti00

can you just use corn bread mix and put in a mix of the coconut flakes?

August 20 2010 at 2:43 AM Report abuse rate up rate down Reply
1 reply to ccomotti00's comment
eulogy825

Most corn bread mixes contain other ingredients like flour so the end product wouldn't be exactly the same.

March 02 2011 at 4:34 PM Report abuse rate up rate down Reply
1 reply to eulogy825's comment
orazio

can you tell me what ingredients is for corn muffins

July 03 2011 at 9:27 AM Report abuse rate up rate down