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    Blueberry-Coconut Pound Cake Muffins


    Source of Recipe


    Recipe courtesy Gourmet Magazine

    List of Ingredients




    1/2 cup (1 stick) unsalted butter, softened
    3/4 cup sugar
    2 teaspoons freshly grated lime zest
    2 large eggs
    5 tablespoons heavy cream
    1 cup all-purpose flour
    1/4 teaspoon salt
    1/2 cup plus 3 tablespoons sweetened flaked coconut
    1/2 cup blueberries

    Recipe



    Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).
    Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.

    Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.

    Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.



 

 

 


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