A rich, creamy, and incredibly cheesy broccoli soup. This can be prepared in 30 minutes.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
| Yield: | 10 muffins |
Ingredients
- 1 ⅓ cups raw sugar
- ¾ cup virgin coconut oil
- ¼ cup grapeseed oil
- 4 eggs
- 4 limes, zested
- 1 ½ cups whole wheat flour
- 1 ⅓ cups all-purpose flour
- ¾ cup flaked coconut
- 2 tablespoons ground flaxseed
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ¼ cup fresh lime juice
Instructions
- 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.
- If you want a crunch on the top, sprinkle each muffin with a bit of raw cane sugar before baking.
Nutrition Facts
| Calories | 488 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 18 g |
| Sodium | 328 mg |
| Sugars | 29 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Made a 1/2 recipe & got 12 muffins. Though not really wild about these as a muffin. Both the hubby & I thought they tasted more like a cupcake and probably would be good with a lime and/or coconut icing. Most likely won’t be making again.
Really good. As the recipe calls for, I used grapeseed oil, but I had WIldtree lemon grapeseed oil, so used that. Rather than the whole wheat flour, I used coconut flour, so I doubled the milk since more liquid is needed when using coconut flour. I didn’t add the flaxseed because I didn’t have it. I did use the all purpose flour amount as called for. I sprinkled the tops with coconut, so when they cooked, the coconut toasted. I am not sure what size muffin tin the recipe writer used, but I used standard cups and it made about 20 muffins and I only needed to bake them for 20 minutes.
Pretty good. I had none of the special oils, so I just used regular old vegetable oil, and it worked just fine. I’ve been on a mission to use up some of the coconut I have had in the cupboard for what seems like forever. It’s still good, but I wanted to make sure it stays that way, so I thought these would be a good thing to try, especially as I also have flaxseed meal to use up. These are a hearty, somewhat limey muffin. This makes 24 regular muffins, so bear that in mind if you are looking to make a small batch. You will only get a small batch if you make large muffins. With smaller muffins, I baked for about 25 minutes, which worked well. Thanks for the recipe!
Tasted great! Perfect hint of lime and coconut. I cut some of the sugar and replaced a cup of oil with a cup of applesauce. Only critique is it made way more than 10 muffins!