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Coconut and Lime Mini Muffins

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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These adorable coconut and lime mini muffins are the perfect treat for a wedding, baby shower, or any get-together, for that matter!

Coconut and Lime Mini Muffins

  • Prep Time 20 min
  • Total 60 min
  • Servings 16
  • Ingredients 13
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Ingredients

Muffins

  • 1/4 cup granulated sugar
  • 3 tablespoons vegetable oil
  • 1 egg
  • 1/2 cup canned coconut milk (not cream of coconut)
  • 2 teaspoons grated lime peel
  • 3/4 cup Gold Medal™ all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup flaked coconut

Glaze

  • 1/2 cup powdered sugar
  • 2 1/2 teaspoons lime juice

Garnish

  • 2 tablespoons flaked coconut
  • 1 teaspoon grated lime peel
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.
  • Step 
    5
    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

Nutrition Facts

Serving Size: 1 Mini Muffin
Calories from Fat
45
Trans Fat
0g
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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