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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I own a small cafe, and I started making muffins for breakfast....I love toasted almonds and chocolate chips, and then I thought of the almond joy bar and said....hmm, I think I will add some coconut and call them Almond joy.....my customers love them, and I'm happy:) Ingredients:
2 cups all-purpose flour |
1 cup sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
1 egg |
1 cup milk |
3 tablespoons vegetable oil |
2 tablespoons sour cream |
1 teaspoon vanilla extract |
1 cup semi-sweet chocolate chips |
1/4 cup sweetened flaked coconut |
1/4 cup toasted almond (sliced almonds baked in oven at 375 for 20 minutes) |
Directions:
1. Mix the flour, sugar, baking powder, and salt in a large bowl.
2. In a separate bowl beat the egg. Add the milk, oil, and vanilla.
3. Add the wet to dry ingredients and mix (do not over mix).
4. Add the sour cream to the mixture until smooth.
5. Add the chocolate chips, the coconut and the toasted almonds, and just mix until blended.
6. Grease 6 jumbo muffin tins, (or 12 regular) and fill them 3/4 full. Top the muffins with few chocolate chips, almonds and coconut, and bake for 25 minutes at 375.
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