Ingredients
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
1/2
cup powdered sugar
2 1/2
teaspoons lime juice
2
tablespoons flaked coconut
1
teaspoon grated lime peel
Preparation
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.
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.
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.
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.
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.
