Thursday, January 11, 2018

Raspberry Coconut Muffins

Original recipe found here.
I used frozen raspberries, NOT thawed. No problem.
I also reduced the sugar (which I tend to do with most recipes).
And I hid blueberry surprises in a couple of the muffins.

Raspberry Coconut Muffins

prep: 10 mins, cook: 20 mins, total: 30 mins
yield 12

Ingredients

2 cups flour
1 cup shredded coconut
1 tablespoon baking powder
2/3 cup sugar
¾ teaspoon salt
2 eggs
1 cup milk
½ cup canola oil
1 ½ teaspoons vanilla extract
¼ teaspoon coconut extract
1 cup raspberries (thawed frozen raspberries are fine)

Instructions

1) Preheat oven to 350 degrees F. Fill a regular size muffin pan with paper cups or spray with cooking spray. Set aside.

2) In a medium bowl, combine flour, coconut, baking powder, sugar, and salt.

3) In a large bowl, whisk together eggs, milk, oil, vanilla, and coconut extract. Add flour mixture and stir until combined, but do not overmix. Gently fold in raspberries.

4) Spoon batter into prepared muffin cups. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for about 5 minutes and then transfer to a wire rack to continue cooling.

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