Coconut Crunch Muffins

Ingredients:

Muffins
¾ cup (175 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
¼ cup (50 mL) lemon juice or vinegar
1 cup (250 mL) granulated sugar
1/3 cup (75 mL) butter, melted
1 egg
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla
2 ½ cups (625 mL) Robin Hood® All Purpose Flour
¾ cup (175 mL) flaked coconut, toasted
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
2 ½ cups (625 mL) Europe’s Best® 4-Field Berry Mix, frozen
Topping
¾ cup (175 mL) toasted flaked coconut

Directions:

1. Preheat oven to 375ºF (190ºC). Grease a 12-cup muffin pan or line with paper liners.
2. Muffins: Combine evaporated milk and lemon juice in a large bowl; milk will thicken. Whisk in next 5 ingredients until well combined. Add next 4 ingredients. Add frozen fruit and stir lightly until just combined into batter.
3. Spoon batter into prepared muffin cups.
4. Topping: Sprinkle each muffin with 1 tbsp (15 mL) toasted coconut.
5. Bake in preheated oven 25-30 minutes, or until a toothpick inserted in centre comes out clean. Let muffins sit for 10-15 minutes before removing from pan. Cool on a wire rack.

Note:

1. Replace Europe’s Best® 4-Field Berry Mix with Carribean Treasure. Simply chop up the frozen fruit before folding into the batter.
2. To toast coconut, place on a baking sheet and bake in a preheated oven 350ºF (180ºC) oven for 8-10 minutes. Mix around every few minutes.

Featured Products:

Carnation® Evaporated Milk

Robin Hood All Purpose Flour

4-Field Berry Mix