“My brothers and sisters gobbled down these coconutty, fruity muffins. With a hint of lemon flavor with tart raspberries and crispy coconut, they’re a delicious breakfast treat!” ~Sarah
Ingredients:
• 1 cup honey
• 1 cup safflower oil
• 3 eggs
• Juice squeezed from 1 lemon
• 3 eggs
• 2 cups milk
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 4 cups flour, divided
• 1 1/2 cups fresh or frozen raspberries
• 1 1/2 cups shredded coconut
Instructions:
1: In a large mixing bowl beat together first eight ingredients until smooth.
2: Stir in 2 cups flour until combined. Fold in raspberries and coconut stirring very gently to combine.
3: Add enough remaining flour to form a very thick batter.
4: Line a muffin pan with muffin wrappers and drop batter by 1/4 cup into each wrapper.
5: Bake muffins at 350 F 20-25 minutes or until toothpick inserted in middle comes out clean. Repeat steps 4-5 with remaining batter.
6: Cool muffins on wire cooling rack then serve.
Yield: 3- 3 1/2 dozen muffins.
Store muffins in airtight-container 2-3 days.
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