These adorable coconut and lime mini muffins are the perfect treat for a wedding, baby shower, or any get-together, for that matter!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 16 mini muffin cups or grease bottoms only with shortening or spray with cooking spray.
- In medium bowl, stir granulated sugar, oil and egg until blended. Stir in coconut milk and 2 teaspoons lime peel until blended. Stir in flour, baking powder, salt and 1/4 cup coconut just until dry ingredients are moistened. Divide batter evenly among muffin cups, filling cups about 3/4 full.
- Bake 14 to 18 minutes or until tops just begin to turn golden brown. Cool 2 to 3 minutes; remove from pan to cooling rack. Cool completely, about 20 minutes.
- In small bowl, stir powdered sugar and lime juice until smooth. If necessary, stir in water, a few drops at a time, until glazing consistency; set aside.
- In small bowl, toss 2 tablespoons coconut with 1 teaspoon lime peel. Dip the top of each muffin in glaze and let excess drip off; immediately sprinkle with coconut mixture.
Nutrition Facts : Fat 1, ServingSize 1 Mini Muffin, TransFat 0 g
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