Toasted Coconut Muffins

recipe
"Toast the coconut so the topping is crunchy." -Lorraine Fina Stevenski, Clearwater, FL

Yield:

12 servings (serving size: 1 muffin)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

Note:

Lorraine Fina Stevenski,

May 2005
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