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Texas Lime in the Coconut Muffins |
"This recipe was devised when I had a lot of limes on hand. I'm sure you could use any citrus fruit you like. The key is using healthy ingredients! This muffin is a moderately sweet breakfast treat but much healthier than sweet cereal. The coconut oil is very healthy for you, and so is the flaxseed. Never use margarine! Always use non-aluminum baking powder. I use white whole wheat flour, it comes from white wheat instead of red wheat. These are always a hit at my house."
Ingredients :
- 1 1/3 cups raw sugar
- 3/4 cup virgin coconut oil
- 1/4 cup grapeseed oil
- 4 eggs
- 4 limes, zested
- 1 1/2 cups whole wheat flour
- 1 1/3 cups all-purpose flour
- 3/4 cup flaked coconut
- 2 tablespoons ground flaxseed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup fresh lime juice
Instructions :
Prep : 15M | Cook : 10M | Ready in : 55M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease 10 Texas-size muffin cups or line with paper muffin liners.
- Whisk sugar, coconut oil, and grapeseed oil together in a bowl. Add eggs and lime zest; whisk until smooth.
- Whisk whole wheat flour, all-purpose flour, flaked coconut, flaxseed, baking powder, and salt together in a bowl. Stir milk and lime juice together in another bowl.
- Whisk milk mixture into sugar mixture. Gently fold flour mixture into sugar mixture until batter is just combined. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 40 minutes. Transfer muffins to wire racks to cool.
Notes :
- If you want a crunch on the top, sprinkle each muffin with a bit of raw cane sugar before baking.
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