Saturday, March 18, 2017

COCONUT MUFFINS

This is not technically a vintage recipe but it is an old one. I have had it so long I have no idea where I got it.


2 cups flour
1 cup sugar
2 tsp baking powder
1/2 cup frozen coconut, thawed
2 large eggs, lightly beaten
8-oz plain yogurt
1/2 cup butter, melted
1/4 tsp coconut extract

Combine the flour, sugar, baking powder and coconut in a large bowl and make a well in the center of the mixture. Combine the remaining ingredients and pour into the well. Stir just until moistened. Spoon into a lightly greased or paper-lined muffin pan, filling 3/4 full. Bake at 375 degrees for 25 minutes. Remove from pans immediately.

Yield: 1 dozen

Note: File Photo

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