Coconut Muffins with Chocolate Chips

                   Coconut Muffins with Chocolate Chips* 

 
  Amount  Measure       Ingredient — Preparation Method 

——–  ————  ——————————– 

   2      cups          flour  

   1      cup           sugar 

   2 1/2  teaspoons     baking powder 

     1/2  teaspoon      salt 

  10      tablespoons   melted butter 

   2                    eggs 

   8      ounces        plain yogurt 

     1/2  teaspoon      coconut extract 

   3      ounces        coconut  

     1/2  cup           chocolate chips 

                        —–Streusel Topping—– 

   1      cup           packed brown sugar 

   1      cup           flour  

   1      cup           coconut  

     1/2  cup           butter 

1. Mix together streusel topping into large crumbs. 

2. Preheat oven to 350°. 

3. Mix the flour, sugar, baking powder, and salt together.  In a separate 

bowl mix together butter, eggs, yogurt, coconut extract and coconut.  Add 

the butter mixture to the flour mixture.  Stir in chocolate chips. 

4. Spoon into baking cups and top with streusel.  Bake 15-18 minutes. 

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Carrot and Pineapple Muffins

                          
  Amount  Measure       Ingredient — Preparation Method 
——–  ————  ——————————– 
                        —–Topping—– 
     1/2  cup           butter 
   3      tablespoons   sour cream 
   2      cups          powdered sugar 
     1/2  teaspoon      vanilla 
                        —–Muffin  —– 
   2      cups          all purpose flour 
   1      cup           sugar 
   2      teaspoons     baking powder 
     1/2  teaspoon      ground cinnamon 
     1/2  teaspoon      ground ginger 
     1/2  cup           shredded carrots 
     1/2  cup           raisins 
     1/2  cup           chopped walnuts 
   8      ounces        crushed pineapple with juice 
   2      large         eggs 
     1/2  cup           melted butter 
   1      teaspoon      vanilla 
                        grated carrot for garnish 

1. Preheat the oven to 375. 

2. In a small bowl, combine the butter, sour cream, powdered sugar, and 
vanilla; mix well; set aside. 

3. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and 
ginger.  Stir in the carrots, raisins, and walnuts.  In a small bowl, 
combine the undrained pineapple, eggs, butter, and vanilla.  Stir s mixture 
into dry ingredients until just blended.  Fill greased miniature bundt forms 
3/4 full.  Bake for 15 to 20 minutes or until a toothpick inserted in the 
middle comes out clean.  Let cool 3 minutes inverted on a wire rack.  Remove 
from the tins.  Place the muffins inverted on a cookie sheet.  Drizzle the 
topping over the muffins and sprinkle with grated carrots in the center.  
Serve warm or cool.

Strawberry Bread

Strawberry Bread
May 18, 2012
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 ounces frozen sliced strawberries, thawed or 24 ounces fresh strawberries, sliced
4 eggs
1 1/4 cup oil
3 cup flour
2 cup sugar
3 tsp cinnamon
1 tsp baking powder
1 tsp salt
1 cup chopped nuts – I like walnuts
1. Preheat oven to 350F.
2. Spray with Pam two 9×5 inch loaf pans.
3. In medium bowl, stir thawed strawberries, eggs, and oil.
4. In large bowl, combine flour, sugar. cinnamon, soda, salt, and nuts.
5. Add strawberry mixture to the dry ingredients and stir just until
blended.
6. Pour into the 2 pans.
7. Bake 1 hour, or until toothpick comes out clean.
This bread is really good as French Toast. Just slice, dip in egg batter and cook like regular french toast and top with fresh strawberries…Yum!

Blueberry Coconut Muffins

Blueberry Coconut Muffins

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

2 cups flour

1 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

10 tablespoons applesauce

2 eggs

8 ounces plain yogurt

1/2 teaspoon coconut extract

3 ounces coconut

1/2 cup white chocolate chips

1 cup blueberries

—–Streusel Topping—–

1 cup packed brown sugar

1 cup flour

1 cup coconut

1/2 cup butter

1. Mix together streusel topping into large crumbs.

2. Preheat oven to 350°.

3. Mix the flour, sugar, baking powder, and salt together. In a separate

bowl mix together applesauce, eggs, yogurt, coconut extract and coconut. Add the

wet mixture to the flour mixture. Stir in white chocolate chips and blueberries

4. Spoon into baking cups and top with streusel. Bake 20 minutes or until done.

Apple Cinnamon Bundt Coffee Cake

Apple Cinnamon Bundt Cake

3 large Macintosh apples, peeled and sliced in thick pieces

2 1/4 cups sugar, divided

1 tablespoon cinnamon

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 cup canola oil

1 tablespoon vanilla

1/2 cup apple juice

6 large eggs, beaten

In a large bowl, combine apple slices, 1/4 cup sugar, and cinnamon. Set aside.

Preheat oven to 350 degrees. Spray a 10-cup bundt pan with cooking spray and dust with flour. Set aside.

In a bowl, combine remaining 2 cups of sugar, flour, baking powder, and salt. Make a well and pour in oil, vanilla, apple juice, and eggs. Stir to just combine the ingredients and the flour mixture is incorporated.

In the bundt pan, put about one-half of the batter and top with the apples making sure they don’t touch the sides of the pan. Top with the remaining batter. Bake for about 1 hour or until the top of the cake is golden brown. A long skewer should come out clean when inserted into the cake.

Cool on a baking rake for 15 minutes. Run a knife around the pan and invert cake on a platter.

Recipe from: http://www.dinnersforayear.blogspot.comapplecake_0101

Allspice Cinnamon Chip Streusel Muffing

Allspice Cinnamon Chip Streusel Muffins

February 9, 2013

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

—–Streusel—–

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 tsp ground allspice

1/2 cup oats

1/4 cup melted butter

—–Muffins—–

2 cups all-purpose flour

1/2 cup sugar

1/4 cup brown sugar

1 3/4 teaspoon baking powder

1 tsp ground allspice

1/4 tsp salt

7 tablespoons oil

2 large eggs

1/2 cup whole milk

1/4 cup fresh squeezed orange juice

1/4 tsp pure vanilla extract

Zest of 1 orange

1 cup cinnamon chips

Preheat the oven to 375 degrees F. Line or grease a muffin tin.

For the streusel:

Place flour, brown sugar, and allspice in a small bowl and whisk to

combine. Use a pastry cutter to cut in the butter until the mixture

resembles course crumbs. Set aside.

For the muffins:

In a large bowl, whisk together flour, sugar, brown sugar, baking powder,

allspice and salt.

In a large glass measuring cup or small bowl, whisk the melted butter,

eggs, milk, orange juice, orange zest, and vanilla extract together until

well combined.

Pour the liquid ingredients over the dry ingredients and whisk until just

combined.

Fold in the cinnamon chips.

Divide the batter evenly among the muffins tins. Top the muffins with 1

tablespoon of streusel.

Bake for 15-20 minutes, or until the tops are golden and a toothpick

inserted into the center of the muffins comes out clean.

Transfer the pan to a rack and cool for 5 minutes before carefully

removing each muffin from its mold.

Recipe Source: The messy baker blogmuffin1

Cowboy scones

Cowboy Scones

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

1 teaspoon cinnamon

1 teaspoon vanilla

1/3 cup semi-sweet chocolate chips

1/3 cup white chocolate chips

1/2 cup coconut, flaked and sweetened

1/3 cup dried cranberries

1/3 cup finely chopped pecans

1 1/4 cup heavy cream

—–Ingredients for Optional Glaze:—–

4 oz softened cream cheese

2 cups confectioners sugar

2 Tbs cream or Half and Half to make a glaze consistency

For Toasted coconut: Spread 1/2 cup flaked, sweetened coconut on baking sheet

and toast in oven at 350 degrees for 5 to 7 minutes until just beginning to

turn golden brown.

Combine all ingredients and roll out to about 3/4 inch thickness. Cut

into 3″ circles (or whatever shape you like) and bake on a parchment lined

baking pan at 400° for 12-14 minutes.

When cool, glaze with cream cheese/confectioner’s sugar glaze and top with toasted coconut. Let dry and

serve.