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Upside-Down Coconut-Maple Corn Muffins
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Upside-Down Coconut-Maple Corn Muffins

35 Min(s)
15 Min(s) Prep
20 Min(s) Cook
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.
What You Need
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8 servings
Original recipe yields 8 servings
1 pkg. (8-1/2 oz.) corn muffin mix
1/2 cup maple-flavored or pancake syrup
1/2 cup BAKER'S ANGEL FLAKE Coconut
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Let's Make It
1
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.
2
Bake muffins as directed on package; cool slightly.
3
Serve coconut-sides up.
Kitchen Tips
Tip 1
Great Substitute
Substitute 1/4 cup finely chopped PLANTERS Pecans for 1/4 cup of the coconut.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 290mg
13%
Total Carbohydrates 38g
14%
Dietary Fibers 1g
4%
Sugars 22g
44%
Protein 3g
6%
Vitamin A
0%
Vitamin C
0%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings, 1 muffin each
* 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.
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