Chocolate coconut raisin muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour; sifted |
| 2 | teaspoons | Double acting baking powder |
| 1 | teaspoon | Baking soda |
| ⅛ | teaspoon | Salt |
| 2 | teaspoons | Ground cinnamon |
| ½ | teaspoon | Ground nutmeg |
| 8 | tablespoons | Unsalted butter; (1 stick) softened |
| ¼ | cup | Granulated sugar |
| ½ | cup | Packed light brown sugar |
| 2 | larges | Eggs; at room temperature |
| 1 | cup | Sour cream |
| 1 | teaspoon | Vanilla extract |
| ¾ | cup | Sweetened shredded coconut |
| 6 | ounces | Semisweet chocolate; finely chopped |
| ⅔ | cup | Raisins |
Directions
Position a rack in the center of the oven and preheat to 350°F. Line a muffin tin with muffin cups. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a medium bowl. Stir together with a wooden spoon until thoroughly blended. In a 4½-quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter until creamy.
Gradually add the granulated sugar and brown sugar and beat for 3 to 4 minutes, until the mixture is light in texture. One at a time, beat in the eggs, beating well after each addition. Beat in the sour cream and vanilla.
On low speed, one-third at a time, beat in the flour mixture. Stir in the coconut, chocolate and raisins. Using two spoons, fill the muffin cups ¾ full. Bake the muffins for 16 to 18 minutes, or until springy to the touch.
Cool the muffins in the pan, set on a rack. When cool, store the muffins immediately in a plastic bag or airtight container.
YIELD: 12 muffins
PREPARATION: 30 minutes plus baking and cooling times.
Posted to recipelu-digest Volume 01 Number 449 by "Bunny" <layla696@...> on Jan 4, 1998