Coconut Muffin Mix
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Stir toasted coconut into a batch of A-B-C Muffin Base Mix for two dozen golden muffins. Reserved coconut on top adds a toasty finish.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 2 cups water
- 1 cup oil
- 5 1/2 cups A-B-C Muffin Base Mix
- 2 cups toasted flaked coconut plus a little reserved for topping
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 400°F, and get the muffin tins ready.
- Stir the eggs, vanilla, water, and oil together in a large bowl.
- Add the muffin base mix and stir only until blended.
- Gently fold in the toasted coconut, saving some for the tops; the batter should stay a little lumpy.
- Spoon the batter into the cups, filling each about three-quarters full.
- Top with the coconut you saved.
- Bake for 18 to 20 minutes, until golden brown.
- Let cool briefly in the pan, then finish on a rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days, refrigerated up to 4 days, frozen up to 3 months (freeze in a single layer first); reheat frozen on high about 30 seconds.
Nutrition
Serving: 45g | Calories: 193kcal | Carbohydrates: 20g | Protein: 3.7g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 309mg | Potassium: 64mg | Fiber: 0.8g | Sugar: 4.4g | Vitamin A: 45IU | Vitamin C: 0mg | Calcium: 99mg | Iron: 1.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, A-B-C Muffin Base Mix counted as baking mix (as complete pancake/baking mix). Brands and portions vary, so use it only as an approximation.
