Coconut muffins

Yield: 1 Servings

Measure 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

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

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