Lime White Chocolate And Coconut Muffins Food

LIME, WHITE CHOCOLATE AND COCONUT MUFFINS

Steps:

• Grate the zest of the lime and set aside.
• Cut the outer pith from the lime and then carefully slide the knife under one membrane and gently remove a segment of lime flesh.
• Continue until all lime flesh has been extracted into a bowl for later use.
• NB. This isn't as hard as it sounds as the lime membranes are quite fibrous. Alternatively you could just squeeze the limes and use the juice.
• Now sift the flour, baking powder and salt into a large bowl.
• In a separate large mixing bowl, mix together the egg, sugar, milk, butter and vanilla.
• Return the dry ingredients to the sifter and sift again over the egg mixture (Delia says this double sifting is essential, and hey, Delia always knows best!).
• Quickly fold the flour into the egg mixture, taking no more than 15 seconds, as over-mixing will prevent them rising.
• Add the lime zest, lime flesh, white chocolate and coconut (or whatever variation you prefer), combining with minimum stirring.
• Spoon into muffin trays and bake at 200C on a high shelf.
• Large muffins should take 30 minutes, smaller mini-muffins only about 20 minutes.
• Makes 6 large muffins or 20 mini-muffins.

KEY LIME COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING

Steps:

• Preheat oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
• Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
• While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
• Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

LIME-COCONUT-WHITE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Line muffin tins with paper liners.
• Whisk together the flour, baking powder, salt and coconut in a large bowl.
• In another bowl, whisk together the eggs, milk, sugar, canola oil, lime zest and vanilla.
• Pour into the bowl with the flour mixture and fold together with a rubber spatula until just combined.
• Add the white chocolate chips and fold gently to incorporate.
• Fill the muffin tins, and then cook in the preheated oven for 15-20 minutes until a toothpick inserted in the center comes out clean. (You may need to tent the tops with foil if they get brown too quickly.)
• Cool for at least 10 minutes before serving.

TEXAS LIME IN THE COCONUT MUFFINS

Steps:

• 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.

WHITE CHOCOLATE, COCONUT AND BANANA MUFFINS

Steps:

• 1. Preheat the oven to 180C.
• 2. Line a muffin tray with 12 paper muffin cases.
• 3. Mash the bananas well.
• 4. Beat together the eggs and oil.
• 5. Put the flour, baking powder and sugar together in a large bowl, and stir through. Mix in the mashed bananas and beaten egg and oil mixture.
• 6. Fold in the white chocolate chunks and coconut. Spoon evenly into baking cases in muffin tin.
• 7. Bake in the oven for 20 minutes or until the muffins come away from the side of the pan when touched.
• 8. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving.

COCONUT & LIME MUFFINS

Steps:

• Heat the oven to Gas 4, 180°C, 350°F Line a muffintray with paper cases. Whisk together the margarine and sugar until creamy.
• Add eggs and whisk again. Mix in coconut, lime zest and juice. Fold in the flour and baking powder.
• Spoon the mixture into the paper cases and bake for 15-20 minutes. Remove and cool on a baking wire.
• Beat the butter and the icing sugar together with a tablespoon of hot water until smooth. Add a few drops of green colouring and mix until well blended and fluffy.
• Fill a piping bag with a wide nozzle and top each cupcake with a whirl of icing. Decorate with extra lime zest.

COCONUT CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining 1/3 cup chips., In a large bowl, whisk together the first 5 batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened. , Fill paper-lined muffin cups half full with the batter. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm.

PUT THE LIME IN THE COCONUT MUFFINS

Steps:

• Combine flour, sugar, baking powder and salt in mixing bowl.
• In a separate bowl, combine milk, eggs, oil and Key Lime Juice.
• Stir liquid ingredients into dry ingredients just until all are moist, do not overmix.
• Spray Large muffin tins lightly with cooking oil.
• Layer batter and coconut by filling tins 1/2 full with batter, then 1 tablespoon of coconut, then fill to about 1/4 inch from top with batter and top with 1 tablespoon of coconut.
• Bake at 400 degrees for 25-28 minutes, until tops are brown and the coconut is toasty. Remove from oven and let cool for 5 minutes, run a knife around the muffins and place on serving dish or store in airtight container.

WHITE CHOCOLATE-LIME MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line each cup with paper liners.
• Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a medium bowl.
• Combine lime juice, melted butter, eggs, and rum in a small bowl. Slowly stir into the flour mixture until moistened. Fold in white chocolate chips.
• Pour batter into the prepared muffin cups. Sprinkle remaining brown sugar over the top.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 25 minutes.