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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