This recipe is liked by 0 person(s). |
Blueberry Coconut Almond Muffins
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
1/4 cup | unsweetened coconut |
2 tablespoons plus 3/4 cup | all-purpose flour, divided |
2 tablespoons plus 1/2 cup | brown sugar, divided |
5 tablespoons | chopped macadamia nuts or Almonds, divided |
2 tablespoons | canola oil, divided |
1 cup | whole-wheat pastry flour, (see Source) or whole-wheat flour |
1 teaspoon | baking powder |
1/4 teaspoon | baking soda |
1/8 teaspoon | salt |
1/2 teaspoon | ground cinnamon |
1 large | egg |
1 large | egg white |
3/4 cup | nonfat buttermilk,, (see Tip) |
2 tablespoons | butter, melted |
1/2 teaspoon | coconut |
vanilla extract, alternative | |
1 1/2 cups | fresh or frozen, (not thawed) blueberries |
1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
2. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.
3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.
4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
MAKE AHEAD TIP: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.
NUTRITION FACTS
Calories 202, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 23 mg, Sodium 122 mg, Carbohydrate 28 g, Fiber 2 g, Protein 4 g, Potassium 55 mg. Exchanges: Starch 2,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe