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Quick Coconut Muffins Recipe

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From Midwest City, Oklahoma, Mary Burrough pens, "Whether I go to a family event or a church bake sale, people expect me to bring these muffins."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 24 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1/2 cup butter, softened
  • 2/3 cup water
  • 3 eggs
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • 1 teaspoon rum extract
  • 1 teaspoon coconut extract

Nutritional Facts

1 serving (1 each) equals 194 calories, 11 g fat (5 g saturated fat), 37 mg cholesterol, 192 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a large bowl, beat cake mix and butter. Add the remaining ingredients. Fill greased or paper-lined muffin cups half full.
  2. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.
Originally published as Quick Coconut Muffins in Quick Cooking March/April 2004, p41

Nutritional Facts

1 serving (1 each) equals 194 calories, 11 g fat (5 g saturated fat), 37 mg cholesterol, 192 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.

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