toasted coconut muffins

Name: Toasted Coconut Muffins
Prep time: 10 min
Cook time: 25 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cup(s) gluten free bisquick; 1 cup(s) gluten free old fashioned oats; 1 package(s) (3 ounce) package of instant coconut cream pudding mix; 1/4 cup(s) brown sugar; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/2 cup(s) oil; 1 1/2 cup(s) buttermilk; 2 - eggs, beaten; 1 cup(s) toasted coconut

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.maebells.com/toasted-coconut-muffins/

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yield 12 serving(s)

prep time 10 Min

cook time 25 Min

method Bake

Ingredients For toasted coconut muffins

1 1/2 c

gluten free bisquick
1 c

gluten free old fashioned oats
1 pkg

(3 ounce) package of instant coconut cream pudding mix
1/4 c

brown sugar
2 tsp

baking powder
1/2 tsp

salt
1/2 c

oil
1 1/2 c

buttermilk
2

eggs, beaten
1 c

toasted coconut

How To Make toasted coconut muffins

1
Preheat oven to 350. Mix flour, oats, baking powder, salt, pudding mix, and sugar, combine well. Add oil, buttermilk, and eggs while stirring.

2
Fold in toasted coconut. Spray a muffin tin with cooking spray and scoop muffin batter into tins (I use an ice cream scoop).
3
Bake for 20-25 minutes until a toothpick comes out clean. *To toast coconut turn your broiler in low and place coconut on a baking sheet. Watch closely as coconut begins to brown. Remove when lightly toasted.
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