Kitchen Crafts 'n' More

Friday, October 03, 2008 Raspberry Buttermilk Coconut Muffins Recipe - from Newspaper

Adding buttermilk to muffin recipes calling for milk will create delicious, tender muffins. Treat your family with this gourmet treat - Raspberry Buttermilk Coconut Muffins.

Raspberry Buttermilk Muffins with Coconut
(from the Victoria Times Colonist Newspaper)

Serve these flavourful muffins warm with butter.
Makes 9 large muffins

1 3/4 cups (425 mL) all-purpose flour (for gluten free - try a gluten free flour mix)

1 teaspoon (5 mL) baking powder

1/2 teaspoon (2 mL) salt

1/2 teaspoon (2 mL) baking soda

1/2 cup (125 mL) unsweetened medium coconut flakes (divided)

1 large egg, beaten

1/3 cup (75 mL) granulated sugar

1 cup (250 mL) buttermilk

3 tablespoons (50 mL) melted butter

1 teaspoon (5 mL) pure vanilla extract

1 cup (250 mL) fresh raspberries

Preheat the oven to 375F (190C). Lightly spray nine cups of a 12-cup muffin tin with vegetable oil. In a large bowl, whisk the first four ingredients with 1/4 cup of the coconut flakes.

In a second bowl, beat egg with sugar, buttermilk, melted butter and vanilla. Sprinkle raspberries with 2 tablespoons of the dry ingredients. Toss to coat. Combine wet and dry ingredients in swift strokes. Batter will be a little lumpy. Gently fold in floured raspberries. Scoop muffin batter into prepared pan. Sprinkle the tops of the muffins with remaining coconut. Bake for 18-20 minutes, or until puffed and golden.

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Posted by HappySlob :: 9:35 AM :: 0 comments

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