Chocolate coconut raisin muffins

12 Servings

Ingredients

Quantity Ingredient
2 cups All-purpose flour; sifted
2 teaspoons Double acting baking powder
1 teaspoon Baking soda
⅛ teaspoon Salt
2 teaspoons Ground cinnamon
½ teaspoon Ground nutmeg
8 tablespoons Unsalted butter; (1 stick) softened
¼ cup Granulated sugar
½ cup Packed light brown sugar
2 larges Eggs; at room temperature
1 cup Sour cream
1 teaspoon Vanilla extract
¾ cup Sweetened shredded coconut
6 ounces Semisweet chocolate; finely chopped
⅔ cup Raisins

Directions

Position a rack in the center of the oven and preheat to 350°F. Line a muffin tin with muffin cups. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a medium bowl. Stir together with a wooden spoon until thoroughly blended. In a 4½-quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter until creamy.

Gradually add the granulated sugar and brown sugar and beat for 3 to 4 minutes, until the mixture is light in texture. One at a time, beat in the eggs, beating well after each addition. Beat in the sour cream and vanilla.

On low speed, one-third at a time, beat in the flour mixture. Stir in the coconut, chocolate and raisins. Using two spoons, fill the muffin cups ¾ full. Bake the muffins for 16 to 18 minutes, or until springy to the touch.

Cool the muffins in the pan, set on a rack. When cool, store the muffins immediately in a plastic bag or airtight container.

YIELD: 12 muffins

PREPARATION: 30 minutes plus baking and cooling times.

Posted to recipelu-digest Volume 01 Number 449 by "Bunny" <layla696@...> on Jan 4, 1998

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