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Toasted Coconut Muffins

Yield 12 servings (serving size: 1 muffin)
"Toast the coconut so the topping is crunchy." -Lorraine Fina Stevenski, Clearwater, FL

Ingredients

  • Muffins:
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 to 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/2 cup 1% low-fat milk
  • 3 tablespoons part-skim ricotta cheese
  • 3 tablespoons cream of coconut
  • 1 tablespoon canola oil
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons grated lemon rind
  • 1 large egg
  • 1 large egg white
  • 1/4 cup flaked sweetened coconut, toasted
  • Cooking spray
  • Topping:
  • 1/4 cup flaked sweetened coconut, toasted
  • 3 tablespoons all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon canola oil

Nutrition Information

  • calories 178
  • caloriesfromfat 28 %
  • fat 5.5 g
  • satfat 2.5 g
  • monofat 1.7 g
  • polyfat 0.9 g
  • protein 3.7 g
  • carbohydrate 28.5 g
  • fiber 0.8 g
  • cholesterol 19 mg
  • iron 1.2 mg
  • sodium 145 mg
  • calcium 76 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare muffins, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk and next 7 ingredients (through egg white); stir well with a whisk. Add milk mixture to flour mixture, stirring just until moist. Fold in 1/4 cup coconut. Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among muffin cups.

  3. To prepare topping, combine 1/4 cup coconut, 3 tablespoons flour, 3 tablespoons granulated sugar, and 1 tablespoon oil in a small bowl; stir with a fork until crumbly. Sprinkle topping evenly over batter. Bake at 350° for 23 minutes or until a wooden pick inserted in center of a muffin comes out clean. Cool in pan on a wire rack 15 minutes.