The ideal dish to cool off with is these Vietnamese spring rolls. A thin rice wrapper is folded up with poached shrimp, rice noodles, herbs, and lettuce. With the dipping sauce, sweet and sour, serve.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 1 dozen muffins |
Ingredients
- cooking spray
- 2 cups all-purpose flour
- ⅓ cup white sugar
- ¼ cup sweetened flaked coconut
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 (8 ounce) container low-fat vanilla yogurt
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
- ¼ cup vegetable oil
- ¼ teaspoon coconut extract
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
- Stir flour, sugar, coconut, baking powder, and salt in a large bowl and make a well in the center. Whisk yogurt, egg, egg white, vegetable oil, and coconut extract together in a separate bowl until thoroughly combined. Pour egg mixture into well in dry ingredients and stir just until moistened. Pour batter into prepared muffin cups, filling them 3/4 full.
- Bake in the preheated oven until lightly browned, about 20 minutes. Remove muffins from pan immediately.
Nutrition Facts
| Calories | 169 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 158 mg |
| Sugars | 9 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Changes were made. Did the increase in coconut and added 2 tbsp of milk to liquid. Also changed vegetable oil to coconut oil and substituted monk fruit for the sugar for truly sugar free muffin. It says to pour batter but it came out like stiff cookie dough. I added about another half a cup of milk and even then dropped in clumps of dough. That being said they tasted great though dense. Will make again knowing to increase liquid
Very good! Did what the other post suggested….added more coconut and milk.
These were very good. I did take the suggestion of increasing the coconut to 1/2 cup, and added 2 Tbls milk. My husband said they tasted like coconut cream pie. We will make these again for sure.
I love coconut so these muffins sounded like something I would like. This muffin may have potential if it had more coconut and wasn’t so dry. If I make these again, I will add some milk so the batter is not so thick and increase the coconut to 1/2 cup or more.
Very good muffin with lots of coconut flavor. The batter was very thick so I added some milk to thin it. Shared with friends that were impressed and asked for the recipe. I will make these again.