Corn and Coconut Muffins
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+ VOTE NOWCoconut takes the place of flour in the lightly sweetened muffins, while buttermilk keeps them nice and tender. Angel flake coconut is what youll typically find on the supermarket shelf-no need for a trip to the health food store. These will freeze successfully; wrap well and keep frozen up to 3 months.
Ingredients
Directions
Preheat oven to 450. Line 12 standard muffin cups with paper liner.
In a food processor, whirl coconut until finely ground. In a large bowl, whisk together coconut, cornmeal, cornstarch, ¼ cup sugar, baking powder, baking soda, and salt. Make a well in center of dry ingredients and add egg, oil, and buttermilk and stir just until thoroughly moistened.
Divide batter among muffin cups filling about 2/3 full. In a small bowl combine remaining 2 tablespoons sugar and cinnamon and sprinkle over muffins. Bake until a toothpick inserted in center of muffin comes out clean, about 20 minutes. Cool 5 minutes in pan before transferring to a wire rack to cool completely.
Add a Comment
can you use a corn bread mix instead and add in the cup of coconut flakes??
August 20 2010 at 2:45 AM Report abuse Permalink rate up rate down Replycan you just use corn bread mix and put in a mix of the coconut flakes?
August 20 2010 at 2:43 AM Report abuse Permalink rate up rate down ReplyMost corn bread mixes contain other ingredients like flour so the end product wouldn't be exactly the same.
March 02 2011 at 4:34 PM Report abuse Permalink rate up rate down Replycan you tell me what ingredients is for corn muffins
July 03 2011 at 9:27 AM Report abuse Permalink rate up rate downAdvertisement
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