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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast

Total Time: 0 min.

Cook Method: Oven

Serving Size: 8 - Change

Nutritional Facts

Servings Per Recipe: 8

Amount Per Serving

Calories 474

% Daily Value**

Total Fat 20g

31%

Saturated Fat 13g

20%

Unsaturated Fat 1g

Cholesterol 133mg

44%

Sodium 325mg

14%

Total Carbohydrate 67g

22%

Dietary Fiber 3g

11%

Sugars 29g

Protein 10g

Vitamin A 10%

Vitamin C 2%

Calcium 13%

Iron 17%

Potassium 10%

Vitamin E 2%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Coconut Muffins

Submitted By: Steve W. - See All My Recipes

Recipe Tags: Muffin Recipes

Date Added: January 04, 2014

Ingredients:

1 1/2 Teaspoons Baking Powder

3/4 Cup Honey or barley malt

1 Cup Buttermilk warmed

3 Eggs Hard Cooked

3/4 Teaspoon Baking Soda (dissolved in a little warm water)

1/2 Cup Butter melted

1 1/2 Cups Coconut Shredded

3 Cups Whole Wheat Pastry Flour &

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Directions:

1. Whisk together the butter, honey, buttermilk and eggs.

2. Sift together the flour, baking powder and soda.

3. Toss coconut into dry ingredients. Add wet ingredients to dry ingredients and mix together just enough to thoroughly combine.

4. Spoon batter out into greased or paper-lined muffin cups and bake for 25-30 minutes in a 375 F oven.

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Dietary Notes:

This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving.

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Egg, Milk, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.


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