Blueberry-Coconut-Macadamia Muffins

"I received this recipe from a message board I belong to. Sounds very good, yet healthy. Posting here for safe keeping."
 
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Ready In:
35mins
Ingredients:
18
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Preheat oven to 400°F.
  • Coat a 12-cup muffin pan with cooking spray.
  • 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.
  • 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.
  • 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.
  • Drizzle with honey for an added touch of sweetness,.

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