Not too rich and not too sweet, these golden coconut muffins are sure to please. Toasting the coconut really brings out the flavor.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 3/4 cup flaked coconut
- 2-1/2 cups all-purpose flour
- 3/4 cup sugar
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground mace
- 1 egg
- 1-1/4 cups milk
- 1/3 cup vegetable oil
- 1/4 teaspoon pure orange extract
- 1/4 teaspoon imitation coconut extract
Preparation:
Preheat oven to 425 degrees F. Lightly grease or line twelve standard-size muffin cups. Set aside.Spread coconut in shallow baking dish and toast in preheated 400 degrees F. oven 7 minutes or until coconut begins to brown. Remove and set aside. Do not turn oven off.
Sift flour, sugar, baking powder, baking soda, salt, and mace into large bowl. Set aside.
In small bowl beat egg and stir in milk, vegetable oil, orange extract, and coconut extract. Add to flour mixture and stir just until dry ingredients are moistened. Some small lumps will remain in batter. Do not overmix.
Fill prepared muffin cups two-thirds full. Bake for 20 to 25 minutes or until toothpick inserted in center of muffin comes out clean. Remove from pan immediately and serve hot.
Yield: 12 muffins
Recipe Source: McCormick Spices
Reprinted with permission.
