Toasted Coconut Muffins

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

Yield: 12 servings (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 28%
  • Fat: 5.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 3.7g
  • Carbohydrate: 28.5g
  • Fiber: 0.8g
  • Cholesterol: 19mg
  • Iron: 1.2mg
  • Sodium: 145mg
  • Calcium: 76mg

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

  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.
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