Could there be a tastier muffin? Doubtful, because these are fabulous. And if you're like me, I love muffins because they are so versatile: they can accompany breakfast or dinner, stand alone as a light meal with some fruit, or make a fun after-school snack.
Muffins too are about the easiest bread to make--you hardly even stir them--and they don't need to raise or chill. Baking time is quick and the smell is heavenly. Make them today I say!
¼ cup shredded coconut
2 tablespoons plus ¾ cup all-purpose flour, divided
2 tablespoons plus ½ cup brown sugar, divided
5 tablespoons chopped macadamia nuts, divided
2 tablespoons canola oil, divided
1 cup whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
1/8 teaspoon salt
½ teaspoon ground cinnamon
1 large egg
1 large egg white
¾ cup nonfat buttermilk
2 tablespoons butter, melted
½ teaspoon coconut extract
1 ½ cups frozen blueberries
Preheat the oven to 400 degrees. Grease 15 muffin tins or line the tin with muffin wrappers.
Combine coconut, 2 tablespoons of all-purpose flour, 2 tablespoons of brown sugar and 2 tablespoons macadamia nuts then drizzle with 1 tablespoon of oil, mix and set aside.
Whisk the remaining ¾ cup all-purpose flour, whole wheat flour, baking powder, baking soda, salt and cinnamon in a bowl then whisk in the remaining ½ cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut extract until well-combined. Add the blueberries and the remaining 2 tablespoons nuts, stir just to combine. Divide the batter among the cups and sprinkle with the reserved topping, pressing into the batter slightly. Bake for 20 minutes.
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