Baked Mixed Berry Coconut Cornbread Muffins
View original ↗
Half Baked Harvest · by Tieghan Gerard★ 4.1 (8)

Baked Mixed Berry Coconut Cornbread Muffins

NUTRITION · PER SERVING55M COOK
CAL 10%·PRO 5%
CARBS 20G39% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER12G TOTAL SUGAR
FAT 13G58% OF CAL
8G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Berry and coconut cornbread muffins with roasted berries and flaked coconut, served with salty whipped honey butter. Sweet, tropical, and summery with a tender crumb.

dessertamericanbaked goodvegetarian
View the full recipe on Half Baked Harvest →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 18
  • 2 cups mixed berries (I used strawberries (blackberries, raspberries + blueberries))
  • 1 tablespoon honey
  • 1 cup all purspose flour
  • 1/2 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup coconut sugar or light brown sugar
  • 1/3 cup unsweetened flaked coconut * (I use Bob's Red Mill)
  • 1/2 cup unsalted butter (softened, 8 tablespoons)
  • 2 eggs
  • 1/2 cup canned coconut milk
  • 1 tablespoon pure vanilla extract
  • 1/2 cup salted butter (softened, 8 tablespoons)
  • 4 tablespoon honey
  • 1 teaspoon dried lavender (optional)
PREP
15M
SODIUM
84MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.