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

Lorraine Fina Stevenski
Recipe by Cooking Light May 2005

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Yield:
12 servings (serving size: 1 muffin)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

178 calories; calories from fat 28%; fat 5.5g; saturated fat 2.5g; mono fat 1.7g; poly fat 0.9g; protein 3.7g; carbohydrates 28.5g; fiber 0.8g; cholesterol 19mg; iron 1.2mg; sodium 145mg; calcium 76mg.
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