Blueberry-Coconut-Macadamia Muffins

Name: Blueberry-Coconut-Macadamia Muffins
Yield: 12
Ingredients: 1/4 cup unsweetened coconut; 2 tablespoons plus 3/4 cup all-purpose flour, divided; 2 tablespoons plus 1/2 cup brown sugar, divided; 5 tablespoons chopped macadamia nuts, divided; 2 tablespoons canola oil, divided; 1 cup whole-wheat pastry flour (see Source) or whole-wheat flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1/2 teaspoon ground cinnamon; 1 large egg; 1 large egg white; 3/4 cup nonfat buttermilk (see Tip); 2 tablespoons butter, melted; 1/2 teaspoon coconut or vanilla extract; 1 1/2 cups fresh or frozen (not thawed) blueberries

Blueberry-Coconut-Macadamia Muffins was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/blueberry-coconut-macadamia-muffins-recipe-9527.aspx" target="_blank">www.cooking.com.</a>

"The one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you're having your morning coffee in Hawaii. Drizzle with honey for an added touch of sweetness. Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds...."

INGREDIENTS

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1/4 cup unsweetened coconut

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2 tablespoons plus 3/4 cup all-purpose flour, divided

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2 tablespoons plus 1/2 cup brown sugar, divided

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5 tablespoons chopped macadamia nuts, divided

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2 tablespoons canola oil, divided

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1 cup whole-wheat pastry flour (see Source) or whole-wheat flour

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1 teaspoon baking powder

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1/4 teaspoon baking soda

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1/8 teaspoon salt

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1/2 teaspoon ground cinnamon

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1 large egg

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1 large egg white

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3/4 cup nonfat buttermilk (see Tip)

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2 tablespoons butter, melted

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1/2 teaspoon coconut or vanilla extract

•

1 1/2 cups fresh or frozen (not thawed) blueberries

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