 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. We like them so much, they're a regular at Saturday morning breakfast, she says. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
2/3 cup milk |
1 egg |
1/3 cup canola oil |
1/2 teaspoon coconut extract |
1/4 cup flaked coconut |
topping: |
1/4 cup sugar |
1/4 cup flaked coconut |
1 tablespoon butter, softened |
1/2 teaspoon ground cinnamon |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full.
2. Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.
|
|