Individual Blueberry Coconut Pound Cake Muffins |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 7 |
|
These are really moist and have a nice texture from the coconut with a bit of tang from the lemon zest. Although the tops are somewhat flat, they are very pretty with the coconut topping. This recipe makes 7 muffins. Ingredients:
1/2 cup unsalted butter, softened |
3/4 cup sugar |
2 teaspoons freshly grated lime zest |
2 large eggs |
5 tablespoons heavy cream |
1 cup all-purpose flour |
1/4 teaspoon salt |
1/2 cup sweetened flaked coconut, plus |
3 tablespoons sweetened flaked coconut |
1/2 cup blueberries |
Directions:
1. Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).
2. Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.
3. Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.
4. Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. (In my oven it took a bit longer) Invert onto a rack and cool.
|
|