Klappermuffins (Makliker)

Dit Klapper Muffins are a super-easy muffin recipe made with no refined sugar, no eggs, and no dairy.

INHOUDSOPGAWE

+ Bekyk Meer- Bekyk Minder

I love simple muffin recipes, like my Maklike bloubessie-muffins en Jogurtmuffins but I also love the taste and flavors of coconut so I decided to make these simple coconut lime muffins.

I’ve included the whole recipe just below, but don’t miss all my tips and step-by-step pictures further down!

Klapper Muffins

Dit Klapper Muffins are a super-easy muffin recipe made with no refined sugar, no eggs, and no dairy.

5 van 2 stemme

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Voorbereidingstyd: 10 minute mins

Kooktyd: 25 minute mins

Totale tyd: 35 minute mins

Kursus: Dessert

Kombuis: Amerikaanse

porsies: 12 muffins

kalorieë: 302.6 kcal

Author: Carine Claudepierre

KookmodusVerhoed dat jou skerm donker word

1x2x3x

Bestanddele

Amerikaanse gewoonte - metrieke

• ▢ ¼ koppie Lemmetjie sap - (aantekening 1)
• ▢ ¾ koppie Ingemaakte klappermelk - (aantekening 2)
• ▢ ½ koppie Sagte-geur olyfolie - (aantekening 3)
• ▢ 1 koppie Ongeraffineerde Rietsuiker - (aantekening 4)
• ▢ 1 koppie Ongesoete Gedroogde Kokosneut - (aantekening 5)
• ▢ 2 teelepels Lemmetjieskil - opsioneel
• ▢ 1 teelepel Vanielje-ekstrak
• ▢ 2 koppies Bruismeel - (aantekening 6)
• ▢ ¼ teelepel Sout - opsioneel

instruksies

• Verhit die oond tot 180°C (350°F). Voer 'n 12-holte muffinpan uit met muffinpapierhouers. Spuit die papierhouers liggies met oliesproei. Sit eenkant.
• Cut the limes in half, squeeze their juice to get the amount needed. Grate some of zest if you want to add some to the batter. Remove any lime seeds from the juice if some dropped. Set aside.
• In a mixing bowl, add lime juice, canned coconut milk, olive oil, sugar, desiccated coconut, and vanilla extract. Whisk to combined.
• Fold in the self-rising flour, salt and lime zest if used. Using a rubber spatula stir to incorporate and form a smooth muffin batter.
• Verdeel die beslag eweredig in die 12 holtes van die muffins.
• Bak die muffins op die middelste rak van jou oond vir 25-35 minute teen 180°C (350°F) totdat 'n tandestokkie wat in die middel ingesteek word, skoon en goudbruin aan die buitekant uitkom.
• Laat die muffins heeltemal afkoel op 'n afkoelrak.

Notes

Let 1: You can also use lemon juice or pineapple juice.

Let 2: You can also use packaged coconut milk, almond milk, or oat milk, but the muffins will be less moist.

Let 3: Any low-flavor oil can be used, like canola oil or melted coconut oil. If using coconut oil, do not put it in contact with cold milk, or it forms lumps and firms up the batter.

Let 4: Any granulated sweetener can be used, like coconut sugar, demerara sugar, or brown sugar. You can decrease the sugar to 3/4 cup for a low-sugar option.

Nota 5: You can also use unsweetened shredded coconut for more texture.

Let 6: To make 2 cups of self-rising flour, stir 2 cups of all-purpose flour + 4 teaspoons of baking powder. For a gluten-free option, use my glutenvrye omskakelaar, but don’t forget the baking powder. The recipe will not work with almond flour or oat flour.

stoor: Store the muffins in an airtight container in the fridge for up to 4 days. Freeze in airtight Ziploc bags for up to 1 month, and thaw at room temperature the day before.

Oondmodus: Ek gebruik die waaier-geforseerde (konveksie) modus. As jy die konvensionele modus moet gebruik, beveel ek aan dat jy die temperatuur met 15°C (25°F) verhoog. Die baktyd behoort dieselfde te wees, maar dit kan dalk 'n paar minute langer neem.

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Voeding

Dien: 1muffin | kalorieë: 302.6kcal | koolhidrate: 34.7g | proteïen: 3.4g | vet: 17.5g | Versadigde vet: 8.5g | Meervoudig onversadigde vet: 1.2g | Mono -onversadigde vet: 6.9g | natrium: 54.2mg | kalium: 106.1mg | Vesel: 2g | suiker: 17.9g | Vitamien A: 3.1IU | Vitamien C: 2.5mg | kalsium: 8.8mg | yster: 0.7mg | magnesium: 17.6mg | fosfor: 50.6mg | sink: 0.4mg

Bestanddele en vervangings

You only need a handful of ingredients for this recipe. Here’s how to pick and swap them.

• Lemmetjie sap – This adds a tangy flavor that balances the sweetness of the coconut. Lemon or pineapple juice also work.
• Ingemaakte klappermelk – It brings moisture and a rich coconut flavor to the muffins. Packaged coconut milk, almond milk, or oat milk are fine, but the muffins will be less moist.
• Ligte olyfolie – This contributes to the moistness of the muffins and provides a healthier fat option compared to butter. Canola oil or melted coconut oil also work. If using coconut oil, ensure it is not cold to prevent lumps.
• Ongeraffineerde Rietsuiker – This sweetens the muffins. Coconut sugar, demerara sugar, or brown sugar are fine. For a lower sugar option, use ¾ cup.
• Ongesoete Gedroogde Kokosneut – It adds coconut texture and flavor. Unsweetened shredded coconut also works for more texture.
• Lemmetjieskil – This enhances the lime flavor and adds a fresh aroma.
• Vanielje-ekstrak – Vanilla provides a warm, sweet flavor that complements the coconut and lime.
• Bruismeel – This ensures they rise. To make your own, combine all-purpose flour and baking powder. For a gluten-free option, use my glutenvrye omskakelaar, maar moenie die bakpoeier vergeet nie.
• Sout – This balances the sweetness and enhances the other flavors.

How to Make Coconut Muffins

Let me share how to make these muffins in a few pictures.

Pour all the ingredients into a large mixing bowl.

Stir the batter with a spatula.

When just combined, prepare a muffin tin with muffin cups.

Pour the batter into the tin and bake them for 25-35 minutes at 350 °F (180 °C).

Carine se Bakwenke

This recipe is super simple, but I have a few more tips for you to make them perfect every single time.

• Coconut Oil Boost – Swap olive oil for melted coconut oil to intensify the coconut flavor. Remember to use room-temperature coconut milk to prevent lumps.
• Pineapple Twist – Substitute lime juice with pineapple juice for a different tropical flavor profile.
• Suiker Alternatiewe – Use coconut sugar or unrefined cane sugar for a healthier sweetener option. Coconut sugar will darken the crumb.
• Tekstuurvariasie – Use shredded coconut instead of desiccated coconut for a coarser texture.
• Selfs Verspreiding – Use an ice cream scoop to ensure even distribution of batter into the muffin tins.
• Zest Enhancement – Use a microplane to finely zest the lime, maximizing the release of essential oils for a stronger flavor.
• Juice Precision – Strain the lime juice to remove pulp and seeds, ensuring a smooth batter.
• Flour Folding – Gently fold the flour into the wet ingredients to avoid overmixing, which can lead to tough muffins.  
• Cooling Crucial – Allow the muffins to cool completely on a wire rack to prevent them from becoming soggy.

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