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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From the Aug/Sept 2006 edition of Eating Well. Recipe calls for 1/2 tsp coconut extract, but the database does not have it. Ingredients:
1/4 cup unsweetened coconut |
2 tablespoons all purpose flour |
3/4 cup all purpose flour |
2 tablespoons brown sugar |
1/2 cup brown sugar |
5 tablespoons chopped macadamia nuts |
2 tablespoons vegetable oil, canola |
1 cup whole wheat flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1/2 teaspoon ground cinnamon |
1 egg |
1 egg white |
3/4 cup milk, buttermilk, fluid, cultured, lowfat |
2 tablespoons butter |
1 1/2 cups blueberries |
Directions:
1. Preheat oven to 400F. 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.
4. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablepsoon oil, egg, egg white, buttermilk, butter, and coconut extract in a medium bowl until well combined.
5. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.
6. Add blueberries and the remaining 3 tablespoons of nuts; stir just to combine.
7. Divide batter among the prepared muffin cups.
8. Sprinkle with reserved coconut topping and gently press into the batter.
9. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes.
10. Let cool in pan for 10 minutes, then remove from the pan and let cool on a wire rack for atleast 5 minutes before serving.
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