Friday, May 25, 2007

Coconut Chocolate Chip Muffins

These muffins are easy to make and incredibly moist and delicious. You could substitute macadamia nuts for the pecans and use milk chocolate or white chocolate morsels instead of semi-sweet.

Coconut Chocolate Chip Muffins

2 cups flour
1-1/2 cups sugar
1/2 tsp salt
1/2 tsp soda
1/2 tsp baking powder
1-6oz pkg frozen coconut, thawed
2 eggs, slightly beaten
1 cup sour cream
1 stick butter, melted
1 tsp vanilla
1/2 bag semi-sweet chocolate chips
3/4 cup chopped pecans

Combine dry ingredients in a large bowl. Add remaining ingredients and blend well. Spoon into a muffin tin lined with paper baking cups. Bake at 350 for 25 minutes or until lightly browned. Yield: About 20 muffins

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