I mixed the eggs with a pinch of salt until they doubled in volume, then I added sugar, yogurt, melted butter, chocolate beans and vanilla. At the end the flour mixed with baking powder.
The 2 ingredients for the filling are mixed until everything becomes homogeneous.
We put the composition for the muffins in the forms and on top we put a teaspoon of the coconut composition.
Place in the oven at 190 degrees and bake for about 30 minutes.
Coconut muffins - Recipes
I think I will turn Friday (as far as I can keep my promise), into a day of normal recipes and especially into a day when I will share with you a series of sweet recipes or less sweets I make for my family.
As you have noticed, so far I have posted recipes that are to the taste of my little boy, a great lover of muffins and donuts.
Therefore, even today we have a recipe for muffins that can be consumed by people who are on the dukan diet, but are in the last two phases (consolidation and stabilization).
I invite you to tell me here or on the Facebook page if you have tried any of the muffin recipes posted so far.
Consolidation Phase, Final Stabilization
-coconut flakes for decoration
In a bowl, mix the flour with the grated coconut, baking powder and baking soda and set aside.
We use the mixer to mix the egg with the sugar until a cream forms. Pour the melted butter (but not hot) and cream and mix for about 5 minutes. We stop the mixer and use a spoon to integrate the composition of dry ingredients (flour, coconut, baking powder and baking soda) and mix the composition.
Pour about 2 tablespoons of the composition into each form of muffin (I use silicone ones). About 10-12 muffins will come out depending on the size of the shapes. Sprinkle the coconut flakes on top and place in the oven heated to 180 degrees for about 35-40 minutes (you will notice the color and eventually do the toothpick test).
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- Preheat the oven to 375 degrees Fahrenheit and line the muffin with a liner.
- Mix the brown rice flour and coconut milk together in a bowl.
- In a separate bowl, combine oil, egg, coconut sugar and vanilla. Once combined, add to the mixture of flour and coconut milk.
- Fold in gluten-free flour and cinnamon.
- Add the remaining ingredients and mix until well incorporated.
- Lick beaten in boxes of muffins lined up to 3/4 full and bake for 15-20 minutes.
Mmm, muffins. Is there a better way to start the morning or enjoy an afternoon cure than to beat with a freshly baked muffin? Wait what? Yes, muffins can be part of a healthy diet - especially when you beat my favorite bran muffins! All the things that keep us away from muffins, such as white flour and refined sugars, are missing.
Instead, we will use a mixture of brown rice and gluten-free flours, supplements such as raisins and nuts for flavor and crunchiness and tons of coconut ingredients to enter healthy fats. This bran muffin recipe is a dream for muffin lovers. Let's begin.
Start by preheating the oven to 375 degrees Fahrenheit and line a muffin tin with gaskets. Then mix the brown rice flour and coconut milk together in a bowl. Did you know thatcoconut milk Does it help lower blood pressure and cholesterol? Remember that when you download this recipe for muffins with bran.
In a separate bowl, mix the coconut oil, egg, coconut sugar and vanilla. When everything is combined, go further and add it to the mixture of brown rice flour and coconut milk.
Bend the gluten-free flour and cinnamon and then add the remaining ingredients. If you want to get a little naughty, you can even add chocolate chips to this mixture, change the pecans for another nut, or try another dried fruit instead of raisins, such as cherries. This recipe for muffins with bran is a great start, but once you get the hang of it, it can be easily modified to the family's tastes.
Once all the ingredients are mixed together and coexist happily, spoon the batter into the waiting muffin toppings. You will want to complete each liner about 3/4 of the way. The muffins will grow as they ripen and we do not want to spill or waste muffins.
Put the muffin tray in the oven and bake for 15 to 20 minutes or until you can slide a toothpick into the muffins and it will appear clean.
How easy it is to make your own poor muffins. They taste great right out of the oven, but you can heat them in the microwave to reheat them.
Like mine gluten-free blueberry muffins, this bran muffin recipe makes an excellent breakfast and a dessert. You could even add ice cream to keep a special occasion a little healthier. Do them yourself!
Blueberries With Cranberries And Coconuts
- 250 g flour
- 300 g of blueberries
- 80 g coconut
- 170 g sugar
- 1 teaspoon baking powder
- 12 eggs
- 200 ml of milk
- 2 vials of vanilla essence
- 75 ml oil
1. Preheat the oven. Grease with oil and line a special baking sheet with muffin paper.
2. In a medium bowl, combine the dry ingredients (flour, sugar, coconut flakes, baking powder, salt).
3. In another bowl, beat the eggs, add the oil, milk, vanilla essence and then add over the dry ingredients. Add the blueberries (previously washed), mix gently with a spatula.
4. Distribute the composition evenly into the muffin tray shapes. If you want, sprinkle a little more sugar on top and coconut flakes.
5. Bake for about 20 minutes or until well browned (you can check if they are made by inserting a toothpick into the muffins: if the dough does not stick to it, you can take them out of the oven.)
About the author
The muffin dough is very simple. Separate eggs. Mix the egg whites with the sugar. Add the yolks, sour cream, melted butter, essence and flour mixed with baking powder and cocoa. Mix well with the mixer.
Beat the egg whites. Add the powdered sugar, essence and mix well to form a thick paste.
We prepare the muffin tray. We set up the papers. Pour the dough into a pos or in a bag and put a first layer in each form. Then place a tablespoon of coconut cream and another layer of dough to cover all the cream. Bake the muffins for 15-20 minutes in the preheated oven.
We can serve them as such, or decorated with icing sugar flour. The source of this recipe is the culinary blog: truedelights