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In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. "We like them so much, they're a regular at Saturday morning breakfast," she says.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 332 calories, 14 g fat (5 g saturated fat), 33 mg cholesterol, 346 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Coconut Muffins in Quick Cooking May/June 2002, p54
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Jul. 01, 2011 by MuffinMazing
This was a good sounding recipe, but there was ultimately no coconut flavor. Even when I added double coconut and extract. I love the idea, but I'll keep looking. Thanks for sharing!
Reviewed on Feb. 27, 2011 by lizza5752
Wow! Super good and full of coconut flavor with the added bonus of streusel!
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