Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, toasted coconut muffins. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Toasted coconut muffins is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Toasted coconut muffins is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook toasted coconut muffins using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Toasted coconut muffins:

1. Prepare 1 1/2 cup all purpose flour
2. Take 1 cup sweeten shredded coconut, toasted
3. Prepare 1/2 cup sugar
4. Get 1/3 cup chopped almonds, toasted (optional)
5. Take 1 1/2 tsp baking powder
6. Get 3/4 tsp orange peel
7. Prepare 1/2 tsp baking soda
8. Prepare 1/4 tsp salt
9. Make ready 3/4 cup canned unsweetened cocinut milk
10. Get 2 large eggs
11. Make ready 1/4 cup unsalted butter (1/2 stick)
12. Take 1 tsp vanilla extract

Place large shredded coconut into a dry saucepan and toast lightly. Tip toasted coconut into reserved caramel and toss to coat. I don't put much stock in a piping bag, so I use a small spatula to swosh the caramel butter over the top of the cooled muffins and spoon over the caramel-coated coconut flakes. Mix flour, oats, baking powder, salt, pudding mix, and sugar, combine well.

Instructions to make Toasted coconut muffins:

1. preheat oven to 400°F
2. butter 12 1/3-cup muffin cups
3. combine flour, toasted coconut, sugar, almond, baking powder, orange peel, baking soda and salt in a large bowl.
4. whisk coconut milk, eggs, butter and vanilla extract in a medium bowl to blend.
5. add egg mixture to flour mixture and stir until combined
6. divide batter among prepared muffin cups.
7. bake until tester comes out clean, about 15 minutes.
8. turn out onto rack and cool slightly

I don't put much stock in a piping bag, so I use a small spatula to swosh the caramel butter over the top of the cooled muffins and spoon over the caramel-coated coconut flakes. Mix flour, oats, baking powder, salt, pudding mix, and sugar, combine well. Add oil, buttermilk, and eggs while stirring. On a baking sheet lined with foil, spray with cooking. Combine eggs, yogurt and extract; blend into creamed mixture.

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