Coconut muffins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter; melted |
| ¾ | cup | Honey |
| 1 | cup | Buttermilk |
| 3 | Eggs | |
| 3 | cups | Whole wheat pastry flour; \"soft\" whole wheat |
| 1½ | teaspoon | Baking powder |
| ¾ | teaspoon | Baking soda |
| 1½ | cup | Shredded coconut |
Directions
Whisk together the butter, honey, buttermilk and eggs. Sift together the flour, baking powder and soda. Toss coconut into dry ingredients. Add wet ingredients to dry ingredients and mix together just enough to thoroughly combine. Spoon batter out into greased or paper-lined muffin cups and bake for 25-30 minutes in a 375 F. oven. Yield: one dozen muffins from The Seva Restaurant in Ann Arbor, Mi. Head Chef Maren Peterson Posted to EAT-L Digest by pat hogberg <p_hogberg@...> on Nov 17, 1997