Fresh apple and coconut come together to make this a delicious muffin.
Apple Coconut Muffins
Fresh apple and coconut come together to make this a delicious muffin.
Servings
12 Servings
Ingredients
- 2 tablespoons canola margarine
- 3 tablespoons light brown sugar
- ⅓ cup sweetened shredded coconut
- 1½ cups all-purpose flour
- ½ cup light brown sugar tightly packed
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups grated apple
- 2 large eggs lightly beaten
- ⅓ cup canola oil
- ½ cup walnut pieces
- ¾ cup sweetened shredded or flaked coconut
Instructions
- Topping:
- Combine topping ingredients in a small bowl. Stir and set aside.
- Muffins:
- Preheat oven to 350°F. Grease muffin pan and set aside.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another large bowl, mix together grated apple, eggs, oil, and walnuts.
- Add apple mixture to flour mixture, stirring to just moisten dry ingredients. Add coconut, and stir to incorporate.
- Divide batter among muffin cups and drop crumbles of topping mixture over top of batter.
- Bake at 350°F for 15 to 20 minutes for regular-sized muffins (20 to 25 muffins for large), or until tops spring back when lightly pressed and a wooden skewer inserted into the center of the muffin comes out clean.
- Cool pan on wire rack 10 minutes, then turn muffins out and cool on the rack.
- Source: canolainfo.org
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