Time for a MUFFIN!
1¼ cups flour
2 tsp baking powder
1/4 tsp salt
1/4 cup shredded sweetened coconut
1/4 cup butter, softened
2/3 cup sugar
1/4 cup oil
1/2 cup milk
1 tsp vanilla
Preheat oven to 350°. Place 6 cup muffin tray on perforated sheet, or spray 6 muffin cup pan with non-stick spray. In large bowl whisk together flour, baking powder, salt, and cocont, set aside. In medium bowl cream butter and sugar. Mix in oil, egg, milk, and vanilla. Add wet ingredients to dry ingredients and mix just until combined. Spoon 2 tablespoons batter into each muffin cup. Drop one rounded teaspoon of raspberry preserves in center of batter in muffin cup. Spoon remaining muffin batter over top of preserves, dividing evenly. Prepare coconut crumb topping…
2 Tbl flour
2 Tbl brown sugar
2 Tbl chopped shredded sweetened coconut
1 Tbl butter, cold
In small bowl stir together flour, brown sugar, and coconut. Cut cold butter into mixture to make coarse crumbs. Scoop rounded tablespoon of mixture onto batter in each muffin cup. Bake for 25 minutes until center is set. Cool in pan for 10 minutes, remove to wire rack to finish cooling.
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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.