Coconut Muffins With An Orange Glaze
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 
Course: Breakfast/Muffins
Author: Vaishali
Ingredients
  • FOR THE MUFFINS:
  • 1 cup unbleached all-purpose flour
  • 1 cup durum whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp egg replacer powder
  • 3/4 cup orange juice
  • 1/4 cup agave nectar (use maple syrup or regular sugar if you don’t have this)
  • Zest of 1 orange (set aside 2 tsp or so for the orange glaze)
  • 1/4 cup canola or other flavorless vegetable oil (the original recipe recommends safflower)
  • 1 cup water
  • 1 cup sweetened shredded coconut
  • FOR THE GLAZE:
  • 1 cup confectioners’ sugar (powdered sugar)
  • 1/4 cup orange juice
  • 2 tsp orange zest
Instructions
  1. TO MAKE MUFFINS:
  2. In a large bowl, whisk together the flours, baking soda, baking powder, and salt.

  3. In a separate bowl, dissolve the egg replacer with the orange juice. Add the agave nectar, orange zest, oil and water
  4. Add the wet ingredients to the dry ingredients and mix together until they are just combined. Do not overmix. Add the coconut and mix in.
  5. Greas a 12-cup muffin tin and divide the batter equally between the cups.
  6. Bake in a preheated 350-degree oven for 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  7. Place on a rack to cool. Unmold after 10 minutes and continue to cool the muffins.
  8. TO MAKE GLAZE:
  9. Heat the orange juice in a small saucepan until it begins to boil.
  10. Add the powdered sugar and zest and turn off the heat. Whisk together well.
  11. Pour over the cooled or barely-warm muffins.