Toasted Coconut Muffins

Categories: November 19
Yield: 1 servings

1 1/2 c All purpose flour
1 c Sweetened shredded coconut;
-toasted
1/2 c Sugar
1/3 c Chopped toasted almonds
1 1/2 ts Baking powder
3/4 ts Orange peel
1/2 ts Baking soda
1/4 ts Salt
3/4 c Canned unsweetened coconut
-milk*
2 lg Eggs
1/4 c Unsalted butter; melted (1/2
-stick)
1 ts Vanilla extract

Preheat oven to 400F. Butter twelve 1/3-cup muffin cups. Combine flour,
toasted coconut, sugar, almonds, baking powder, orange peel, baking soda
and salt in large bowl. Whisk coconut milk, eggs, butter and vanilla
extract in medium bowl to blend. Add egg mixture to flour mixture and stir
until combined.

Divide batter among prepared muffin cups. Bake until tester inserted into
center comes out clean, about 15 minutes. Turn out onto rack and cool
slightly. (Can be prepared 1 week ahead. Cool completely. Enclose muffins
in resealable plastic bags and freeze. Thaw before serving.)

*Available at Indian, Southeast Asian and Latin American markets and many
supermarkets nationwide.

Makes 1 dozen muffins.

Bon Appetit November 1999

Per serving: 942 Calories (kcal); 55g Total Fat; (51% calories from fat);
11g Protein; 104g Carbohydrate; 498mg Cholesterol; 2012mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat;
7 Other Carbohydrates

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