Toasted coconut muffins

1 servings

Ingredients

Quantity Ingredient
1½ cup All purpose flour
1 cup Sweetened shredded coconut; toasted
½ cup Sugar
⅓ cup Chopped toasted almonds
1½ teaspoon Baking powder
¾ teaspoon Orange peel
½ teaspoon Baking soda
¼ teaspoon Salt
¾ cup Canned unsweetened coconut milk*
2 larges Eggs
¼ cup Unsalted butter; melted (1/2 stick)
1 teaspoon Vanilla extract

Directions

Preheat oven to 400F. Butter twelve ⅓-cup muffin cups. Combine flour, toasted coconut, sugar, almonds, baking powder, orange peel, baking soda and salt in large bowl. Whisk coconut milk, eggs, butter and vanilla extract in medium bowl to blend. Add egg mixture to flour mixture and stir until combined.

Divide batter among prepared muffin cups. Bake until tester inserted into center comes out clean, about 15 minutes. Turn out onto rack and cool slightly. (Can be prepared 1 week ahead. Cool completely. Enclose muffins in resealable plastic bags and freeze. Thaw before serving.) *Available at Indian, Southeast Asian and Latin American markets and many supermarkets nationwide.

Makes 1 dozen muffins.

Bon Appetit November 1999

Converted by MC_Buster.

Per serving: 942 Calories (kcal); 55g Total Fat; (51% calories from fat); 11g Protein; 104g Carbohydrate; 498mg Cholesterol; 2012mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 7 Other Carbohydrates

Converted by MM_Buster v2.0n.

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