These tender and moist
coconut muffins go great with a hot cup of tea or coffee.
Coconut
Muffins
- 2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1 large egg
1 cup milk
1/2 cup vegetable oil
1 cup sweetened shredded coconut
- Sift together flour, baking
powder, sugar, and salt into a bowl. Set aside.
- In a small bowl, combine
together egg, milk and oil. Add egg mixture at once to dry ingredients.
Stirring mixture only until the dry ingredients are moistened;
add shredded coconut. The batter will be lumpy. Spoon into prepared
muffin tinx, filling each cup half to two-thirds full.
- Bake in a 375°F (190°C)
oven for 15 to 20 minutes, or until golden brown.
Makes 1 dozen muffins.
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