 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Toast the coconut so the topping is crunchy. -Lorraine Fina Stevenski, Clearwater, FL Ingredients:
1 1/2 cups all-purpose flour |
1/4 cup granulated sugar |
1/4 cup light brown sugar |
1 1/2 teaspoons baking powder |
1/4 to 1/2 teaspoon ground allspice |
1/4 teaspoon salt |
1/2 cup 1% low-fat milk |
3 tablespoons part-skim ricotta cheese |
3 tablespoons cream of coconut |
1 tablespoon canola oil |
2 teaspoons vanilla extract |
1 1/2 teaspoons grated lemon rind |
1 large egg |
1 large egg white |
1/4 cup flaked sweetened coconut, toasted |
cooking spray |
1/4 cup flaked sweetened coconut, toasted |
3 tablespoons all-purpose flour |
3 tablespoons granulated sugar |
1 tablespoon canola oil |
Directions:
1. Preheat oven to 350°.
2. To prepare muffins, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk and next 7 ingredients (through egg white); stir well with a whisk. Add milk mixture to flour mixture, stirring just until moist. Fold in 1/4 cup coconut. Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among muffin cups.
3. To prepare topping, combine 1/4 cup coconut, 3 tablespoons flour, 3 tablespoons granulated sugar, and 1 tablespoon oil in a small bowl; stir with a fork until crumbly. Sprinkle topping evenly over batter. Bake at 350° for 23 minutes or until a wooden pick inserted in center of a muffin comes out clean. Cool in pan on a wire rack 15 minutes.
|
|