I just came back from a week at the beach in Delaware and there is this nearby cafe that makes the most delicious muffins that they serve before your meal – instead of bread.
One of them tasted like a mix between cornbread, banana, vanilla and coconut and I kept asking a couple waiters to share the recipe with me.
I guess 3rd time’s a charm, because when I went back for the breakfast buffet – I saw a cook refilling a few things on the buffet and I asked her….jackpot!
She didn’t give me a recipe, but she did give me some ingredients and the key – which is that they used a boxed “muffin mix” I figured I would try it out and came up with these.
They are definitely different than what they serve, but that’s okay because I put my little twist on them.
The cook mentioned banana extract and coconut extract and I used both fresh. Mine didn’t come out as sweet as I remembered theirs to be, which is why I glazed the top and added some toasted coconut for a finishing touch.
Banana Coconut Muffins
Krusteaz Southern Corn Bread & muffin mix
ingredients as per box instructions:
1 1/3 cup milk
1/3 cup vegetable oil
2 eggs
1 ripe banana
1 heaping cup toasted sweetened coconut (and a bit more for the topping)
For glaze:
confectioner’s sugar
water
squirt of lemon juice
1. Preheat oven to 400 degrees F and lightly spray mini muffin tins.
2. Mix boxed ingredients until fully combined and mash in banana and fold in the toasted coconut – reserving some for the topping.
3. Pour batter 2/3 of the way and bake for about 20 minutes or golden brown.
4. Pull out and allow to cool. Mix together confectioner’s sugar, water and a squirt of lemon to form a silky glaze. Keep playing with the amounts until you reach a “glaze like” consistency.
5. Glaze the tops of the cooled muffins with a spoon or fork and top with toasted coconut.