This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Blackberry Coconut Muffins
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- #70940
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 ounces toasted coconut
16 ounces bread flour
1 1/2 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 cups milk
2 large eggs
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
8 ounces unthawed frozen blackberries, boysenberries, or loganberries
directions
Mix the coconut, flour, sugar, baking powder, and salt together. Mix the milk, eggs, oil, and vanilla together.
Fold the frozen berries into the flour mixture. Add the liquid ingredients and stir until just combined.
Fill oiled muffin tins 2/3 full of mixture and bake at 400 degrees F for 15 minutes. These will keep in your freezer for 30 days.
added by
bakertylerchef
nutrition data
Nutritional data has not been calculated yet.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
August 28, 2012
Very good! I used 1 cup all-purpose flour and 1 cup whole wheat flour and they turned out great. I would recommend using more coconut, the first time I made these I didn't taste it much. So the next time I double the coconut and before putting them in the oven, sprinkled the toasted coconut on top too. Makes for a prettier muffin and you get the extra flavor! Oh, I also added sliced almonds.