Saturday, November 12, 2016


2 cups all-purpose flour
1/2 cup sugar
3 tbsp baking cocoa
3 tsp baking powder
1 tsp salt
1 cup milk
1 egg
1/3 cup vegetable oil
1 1/4 cups flaked coconut, divided
1/4 cup sweetened condensed milk
1/4 tsp almond extract

In a bowl, combine flour, sugar, cocoa, baking powder and salt. Combine milk, egg and oil; mix together well. Stir into dry ingredients just until moistened. Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups. Combine 1 cup of the coconut, condensed milk and the extract; place 2 teaspoonfuls in the center of each (do not spread). Top with remaining batter; sprinkle with remaining coconut. Bake at 400 degrees for 20-22 minutes or until the muffins test done. Cool 5 minutes before removing from the pan to a wire rack.

Yield: 12 muffins
Note: This is a TOH picture.

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