Breakfast for 12

Coconut Semolina Mini Muffins

Name: Coconut Semolina Mini Muffins
Total time: 175 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 1 tbsp tahini; 2 cups 305 g ?ne semolina ?our; 2 tsp baking powder; 1/2 cup 115 g sugar; 1/2 cup 115 g unsalted butter; 5 1/2 cups 375 ml milk; 1 cup 75 g desiccated; 3 tbsp blanched almonds; 1 cup 225 g sugar; 1/2 cup 125 ml water; 1/2 tbsp fresh lemon juice; 1/2 tbsp rose water or orange blossom water

$2.12for 4175 minServes 12

These coconut semolina mini muffins bake until set, then absorb fragrant lemon and rose syrup.

Photo: runningtothekitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter, 4 oz$0.40/oz typical	4 oz	$1.60Typical price
	Milk, 47 oz$0.04/oz typical	47 oz	$1.87Typical price
	Shredded coconut, 3 oz$0.30/oz typical	3 oz	$0.90Typical price
	Nuts and seeds, 0.75 oz$0.70/oz typical	0.75 oz	$0.59Typical price
	Juice, 0.25 oz$0.04/oz typical	0.25 oz	$0.01Typical price
Total for the servings shown		$6.36

Swaps

Swap milk for almondabout $0.01/oz more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Asian sauces and pastesFlourBaking powder and sodaSugar and brown sugarDried herbs, spices and seasoning blends

Not included in the cost.

175 minstart to table
Involveddifficulty
12servings as written
$typical cost tier

Middle Eastern Vegetarian Kid-friendly Budget Breakfasts Back to school

Typical price

$0.53 per serving$2.12 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 tbsp tahini
2 cups 305 g ?ne semolina ?our
2 tsp baking powder
1/2 cup 115 g sugar
1/2 cup 115 g unsalted butter
5 1/2 cups 375 ml milk
1 cup 75 g desiccated
3 tbsp blanched almonds
1 cup 225 g sugar
1/2 cup 125 ml water
1/2 tbsp fresh lemon juice
1/2 tbsp rose water or orange blossom water

Steps

Simmer the sugar and water in a small saucepan for 5 minutes, then stir in the lemon juice and rose water.
Melt the butter and let it cool for 10 minutes.
Combine the semolina flour, baking powder, sugar, coconut, milk, butter, and tahini in a bowl.
Rest the batter for 75 minutes so the semolina can soften.
Heat the oven to 350 F and coat a 12-cup mini muffin pan with tahini.
Fill the cups and bake for 25 minutes, then pour the warm syrup over the muffins and cool for 60 minutes.