Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Thursday, November 3, 2011

Coconut & Raspberry Muffins


Hi!   I love muffins.   They are both easy and comforting to make as well as enjoy – especially if you share with a friend.    Next time you are at the market, check out the raspberries.   If they’re nice, bring some home and bake up Coconut Raspberry Muffins.   Here is a no fail recipe for something sure to please…


Yield should be 20 medium size muffins

Ingredients:

2 cups all-purpose flour
1 Tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup superfine granulated sugar
2 large eggs
1 cup plain (or vanilla yogurt)
1 stick melted, cooled butter
1 cup shredded coconut
2 cups fresh raspberries
1 teaspoon vanilla (omit if you use vanilla yogurt)

Directions:

First, rinse the raspberries and place on a paper towel to dry.

Pre-heat oven to 375 degrees F, and line muffin tin with papers, or grease them with butter.

Then, to a large mixing bowl add the flour, baking powder, baking soda, and salt.   Dry whisk vigorously to combine.   Set aside.


Next, to a medium size mixing bowl add the eggs and beat with an electric mixer for several seconds.   Then add the sugar, yogurt, butter and vanilla.  Mix on medium for a minute until well blended. 



Now, pour the wet mixture over the dry mixture and using the mixer run on low until just combined – don’t over mix.



Next, using a large spoon scrape the sides of the bowl and add the shredded coconut.  Combine with the spoon.


Now, add a small spoonful of the batter to each muffin paper.    


Then top with 3 raspberries.  


Now top the raspberries with another spoonful of batter.   Using the back of the spoon spread it out a bit.



Place in pre-heated oven for 15 – 20 minutes, or until well risen, golden, and firm to the touch.

Place tin on wire rack and cool for about 5 minutes.  Then remove muffins and continue to cool them on wire rack.



Serve warm  ~~~  or embellish:

Embellish with a kiss of butter cream frosting and a fresh raspberry on top.

Butter Cream frosting recipe:

½ cup butter, softened
3 cups powdered or confectioner's sugar
Pinch of salt
3 Tbsp. milk
1 tsp. vanilla

To a medium size mixing bowl add the softened butter and mix on medium until creamy.   Then add the powdered sugar in small increments until well combined.   Now, add the milk in small increments until you have the desired consistency – then add the vanilla and mix on high until light and fluffy.   

Place the frosting in a bag and pipe a small dot of it on the top of each muffin.   Then place a raspberry on top.

Enjoy !!!


Inspired by 1 Mix, 100 Muffins :  1 Mix, 100 Muffins

No comments:

Post a Comment