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Coconut Almond Muffins
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1 cup all-purpose flour
1/2 cup sugar
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup sour cream
1/4 cup butter, melted
1/4 teaspoon almond extract
1/2 cup flaked coconut
1/4 cup miniature semisweet chocolate chips
1/4 cup sliced almonds
Additional sugar
In a bowl, combine the flour, sugar, baking powder and salt. In another bowl,
whisk the egg, sour cream, butter and extract. Stir into dry ingredients just
until moistened. Fold in coconut and chocolate chips. Fill greased muffin cups
two-thirds full. Sprinkle with almonds and additional sugar. Bake at 375° for
18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before
removing from pan to a wire rack.
Yield: 6 muffins.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |