Tropical muffins
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¾ | teaspoon | Salt |
| ½ | cup | Sugar |
| ½ | cup | Shredded coconut |
| 2 | Eggs | |
| 1 | cup | Sourdough starter |
| ½ | cup | Vegetable oil |
| 1 | cup | Mashed ripe bananas |
| ⅓ | cup | Orange juice |
| 1 | teaspoon | Grated orange peel |
Directions
Lightly grease 18 muffin cups or line with paper liners; set aside.
Preheat oven to 375F. In a large bowl, stir together flour, baking powder, baking soda, salt and sugar. Stir in coconut. Make a well in center; set aside. In a medium bowl beat eggs. Stir in sourdough starter, oil, bananas, orange juice and orange peel. Pour into well in flour mixture. Stir with a fork until dry ingredients are just moistened. Fill prepared muffin cups ⅔ to ¾ full with batter.
Bake in preheated oven 25 to 30 minutes or until golden brown. Remove from muffin cups. Serve hot. Makes 16 to 18 muffins.