Cashmere Apron

tropical muffins with coconut topping

Muffin Ingredients
1 1/3 cups all-purpose flour
1 cup regular oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup mashed ripe banana
1 cup low-fat buttermilk
1/2 cup packed brown sugar
2 Tb canola oil
1 tsp vanilla extract
1 large egg
1/2 cup canned crushed pineapple in juice, drained
1/3 cup flaked sweetened coconut
cooking spray

Muffin Topping
2 Tb flaked sweetened coconut
1 Tb finely chopped macadamia nuts
1 Tb granulated sugar
1 Tb regular oats

Preheat oven to 400 degrees.

To prepare muffins, lightly spoon flour into dry measuring cups; level with knife. Combine flour and next 4 ingredients in a large bowl. Make a well in the center of flour mixture. Combine banana and next five ingredients in a medium bowl; add to flour mixture, stirring just until moist. Stir in pineapple, 1/3 of the coconut, and 3 tablespoons nuts. Spoon batter into 12 muffin cups coated with cooking spray.

To prepare topping, combine 2 tablespoons coconut and the remaining ingredients in a small bowl.

Sprinkle about 1 tsp of topping over each muffin. Bake at 400 degrees for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins immediately; place on wire rack to cool.

Yield: 1 dozen muffins

Courtesy of Cooking Light magazine

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