Comida Kraft
Recipe Box

Upside-Down Coconut-Maple Corn Muffins

Upside-Down Coconut-Maple Corn Muffins is rated 4.0 out of 5 by 11.
Prep Time
15
min.
Total Time
35
min.
Servings

8 servings, 1 muffin each

Corn muffin mix gets a sweet topping when the batter is baked over maple-flavored syrup and coconut. Serve with breakfast, dinner or as a snack.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Prepare muffin mix as directed on package, placing 1 Tbsp. each syrup and coconut in each of 8 prepared medium muffin cups before pouring in batter.
  • Bake muffins as directed on package; cool slightly.
  • Serve coconut-sides up.

Great Substitute

Substitute 1/4 cup finely chopped PLANTERS Pecans for 1/4 cup of the coconut.

Servings

  • 8 servings, 1 muffin each

Nutritional Information

Serving Size 8 servings, 1 muffin each
AMOUNT PER SERVING
Calories 220
Total fat 6g
Saturated fat 4g
Cholesterol 25mg
Sodium 290mg
Carbohydrate 38g
Dietary fiber 1g
Sugars 22g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from The jazzes up the boring corn muffin! The jazzes up the boring corn muffin! You know how some corn muffins are dry and stale-tasting? The coconut is great and the syrup adds a maple flavor to the cornbread. Perfect to accompany Chili. In the past my fiance would have one cornbread muffin with a bowl of chili but this time he had two muffins. I thought the syrup might burn in the pan but it did not. A warning: they are sticky but very good!
Date published: 2002-12-07
Rated 4 out of 5 by from This recipe was really easy to make, and tasted great, I just made two for a quick dessert with a... This recipe was really easy to make, and tasted great, I just made two for a quick dessert with a meal that needed corn muffins anyway. I served them with a dollop of french vanilla whip cream. Next time I may substitute the maple syrup for apricot jam, but they were great as is!
Date published: 2008-02-29
Rated 5 out of 5 by from I didn't have a corn muffin mix, so i made it the same way, but with an apple-cinnamon muffin mix. I didn't have a corn muffin mix, so i made it the same way, but with an apple-cinnamon muffin mix. I also mixed the coconut and maple syrup into the muffins. The family loved them.
Date published: 2005-09-19
Rated 4 out of 5 by from a lovely snack for young and old.I would said that it is easy to make and can be kept refigerated... a lovely snack for young and old.I would said that it is easy to make and can be kept refigerated and yet it taste just as lovely and moist after two days.
Date published: 2002-02-25
Rated 2 out of 5 by from The coconut wouldn't stick to the corn bread and the syrup just disappeared into the bread so that... The coconut wouldn't stick to the corn bread and the syrup just disappeared into the bread so that you only got a hint of the flavor.
Date published: 2006-03-13
Rated 3 out of 5 by from They were ok... They were ok... not my favorite. Husband did not like them at all.
Date published: 2008-08-28
  • 2016-09-27T10:40CST
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