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Coconut Muffins




Source of Recipe


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List of Ingredients




Wet Mix -
1/4 cup butter or margarine
1/2 cup sugar
2 eggs
1 1/2 cups milk or plain yoghurt
Dry Mix -
2 1/2 cups self-rising flour
1 cup macaroon dessicated coconut
Topping -
Combine 1/4 cup sugar with 1/4 cup flaked coconut

Recipe



Preheat over to 350oF, prepare pans. Blend the butter & sugar thoroughly,
beat in eggs & milk/yoghurt. Gently fold the combined dry mix into the wet
mix. Spoon into pans & sprinkle with topping. Bake for 25 mins. Makes 12
medium muffins.

Variations:
Coconut & Orange: Reduce the milk/yoghurt to 1/2 cup. Add 1/2
cup
of blended or pureed whole orange to the wet mix, or 1/2 cup orange juice &
2
Tbsp of grated orange rind to the wet mix.
Coconut & Cherry: Add 1 cup of chopped glace cherries to the combined wet
mix.
Coconut & Ginger: Add 1/2 cup of chopped glace ginger & 1/2 cup chopped
walnuts/pecans to the wet mix. 1/2 cup of chopped glace cherries may also be
added if desired.
Coconut & Pineapple: Add 1 cup of crushed tinned pineapple to the wet mix &
reduce the milk or yoghurt to 1 cup. Do not use fresh pineapple.