Blueberry-Coconut-Macadamia Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you're having your morning coffee in Hawaii. Drizzle with honey for an added touch of sweetness. From . unsweetened coconut , all-purpose flour, plus , brown sugar, macadamia nuts, canola oil, , whole-wheat pastry flour or whole-wheat flour , baking powder , baking soda , salt , cinnamon , egg , egg white , nonfat buttermilk or nonfat milk plus lemon juice , butter, coconut or vanilla extract , fresh or frozen (not thawed) blueberries cvt Ingredients:
23 g (1/4 cup) dried unsweetened coconut |
2 tablespoons all-purpose flour, plus |
3/4 cup all-purpose flour, divided |
2 tablespoons brown sugar, plus |
1/2 cup brown sugar, divided |
5 tablespoons chopped macadamia nuts, divided |
2 tablespoons canola oil, divided |
1 cup whole-wheat pastry flour (89278)or whole-wheat flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1/2 teaspoon ground cinnamon |
1 large egg |
1 large egg white |
3/4 cup (nonfat) buttermilk (97265)or 3/4 cup nonfat milk plus 2 tsp lemon juice |
2 tablespoons butter, melted |
1/2 teaspoon coconut (2050)or vanilla extract |
1 1/2 cups fresh or frozen blueberries |
Directions:
1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
2. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.
3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.
4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.
5. Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.
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