peach coconut muffins

Name: Peach Coconut Muffins
Prep time: 35 min
Cook time: 20 min
Cuisine: Southern
Ingredients: 2 cup(s) all-purpose or unbleached all-purpose flour; 1/2 cup(s) sugar; 2 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/2 cup(s) toasted flaked coconut*; 2/3 cup(s) toasted slivered almonds*; 3 tablespoon(s) brown sugar; 3/4 cup(s) 2 % milk; 1/3 cup(s) vegetable oil; 1 large egg, lightly beaten; 1 1/2 teaspoon(s) vanilla extract; 1 cup(s) chopped, peeled fresh or thawed, drained frozen peaches; - **********notes**********; - *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.

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Private Recipe by

Sharon Colyer

@Cmom02

Louisville, KY

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

2 c

all-purpose or unbleached all-purpose flour
1/2 c

sugar
2 1/2 tsp

baking powder
1/2 tsp

salt
1/2 c

toasted flaked coconut*
2/3 c

toasted slivered almonds*
3 Tbsp

brown sugar
3/4 c

2 % milk
1/3 c

vegetable oil
1 lg

egg, lightly beaten
1 1/2 tsp

vanilla extract
1 c

chopped, peeled fresh or thawed, drained frozen peaches
**********notes**********
*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

1
After 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.

2
In 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.
3
Spoon batter into prepared muffin cups; bake 20 to 25 minutes, or until a cake tester in center of one muffin comes out clean.
4
Remove 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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