peach coconut muffins
(1 rating)
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This recipe is from my little cookbook, called Mostly Muffins. Tweaked to my liking.
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(1 rating)
yield
serving(s)
prep time
35 Min
cook time
20 Min
method
Bake
Ingredients For peach coconut muffins
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2 call-purpose or unbleached all-purpose flour
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1/2 csugar
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2 1/2 tspbaking powder
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1/2 tspsalt
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1/2 ctoasted flaked coconut*
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2/3 ctoasted slivered almonds*
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3 Tbspbrown sugar
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3/4 c2 % milk
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1/3 cvegetable oil
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1 lgegg, lightly beaten
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1 1/2 tspvanilla extract
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1 cchopped, peeled fresh or thawed, drained frozen peaches
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**********notes**********
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*to toast coconut and almonds, place in single layer on baking sheet or jelly-roll pan. bake at 350°f for 6 to 7 minutes, stirring once or twice, until lightly browned.
How To Make peach coconut muffins
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1After toasting coconut and slivered almonds, change oven temperature to 400°F. Grease twelve (3 1/2 to 4 ounce) muffin cups or use paper liners.
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2In a large bowl, stir together flour, sugar baking powder, and salt. Stir in toasted coconut & toasted slivered almonds to coat. Stir together brown sugar, milk, oil, egg, and vanilla, until blended. Make a well in center of dry ingredients; add milk mixture, and stir just to combine. Stir in peaches.
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3Spoon batter into prepared muffin cups; bake 20 to 25 minutes, or until a cake tester in center of one muffin comes out clean.
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4Remove muffin tin or tins, to wire rack. Cool 5 minutes, before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature. These muffins freeze well. Makes 12 muffins.
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