Drunk Janna's coconut cream muffins
Drunk Janna's coconut cream muffins

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, drunk janna's coconut cream muffins. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Drunk Janna's coconut cream muffins is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Drunk Janna's coconut cream muffins is something that I’ve loved my whole life.

Whisk eggs and milk in pot over medium heat. Apparently drunk Janna was making sober Janna some excellent hangover food! A wide variety of coconut cream drink options are available to you, such as low-carb, normal.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook drunk janna's coconut cream muffins using 8 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Drunk Janna's coconut cream muffins:
  1. Take 3 eggs
  2. Prepare 1/2 cup milk
  3. Prepare 2/3 cup white sugar
  4. Take 1 tsp vanilla extract
  5. Prepare 1/2 tsp baking soda
  6. Prepare 1 1/2 cup sweetened coconut flakes
  7. Get 1 can crescent rolls
  8. Take 8 tsp brown sugar

Recipe Hints and Tips: Coconut Cream and Lemon Muffins are suitable to freeze for up to one month. The Coconut Cream Muffins recipe out of our category muffin! They're buttery, soft, and spiced with cinnamon. Melted Butter: We'll use melted butter as the fat, though melted coconut oil works too.

Steps to make Drunk Janna's coconut cream muffins:
  1. Preheat oven to 350.
  2. Whisk eggs and milk in pot over medium heat. Keep whisking until smooth and just barely starts to thicken.
  3. Add white sugar. Very important to keep whisking the whole time so it doesn't get lumpy/stick to pan as much/eggs won't curdle. Keep going until its just about to custard consistency.
  4. Remove from heat. Stir another minute or so. Add in vanilla and baking soda.
  5. Add in coconut flakes and stir until well combined.
  6. Grease a muffin pan. Take crescent rolls and fold and mold so the long edge has been cut in half and it looks like a kite/diamond. Put these in the muffin pan with the edges hanging out a bit.
  7. Spoon coconut custard into the muffin rolls and pinch them closed.
  8. Add brown sugar to the top. Actually this part is really good, just add as much brown sugar as u can get on the dough. You can even put it on the sides or bottom.
  9. Bake about 20 minutes. I followed the heating instructions on the crescent rolls and then added another 5-8 minutes (I think anyway. I don't really remember I was drunk. Just keep an eye on it).
  10. Take them out when they are slightly browned. You can eat them this this but they sort of taste like custard sandwiches which is weird.
  11. Let them cool. Put them in a plastic bag and seal it up over night. The bread will absorb some of the custard stuff and the brown sugar will turn into more of a syrup. They taste like coconut cream filled muffins in the morning!

I love using melted butter in baked goods and though I was afraid these. These fruity banana coconut muffins are perfect for breakfast, brunch, or just an afternoon snack. They are both vegetarian and vegan. These banana coconut muffins are both vegetarian and vegan. You can use a powdered vegetarian egg replacer such as that from Bob's Red Mill, or a liquid.

So that is going to wrap it up with this special food drunk janna's coconut cream muffins recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!