Preparation Time: 15 minutes + 15 minutes resting time
Makes: 12 muffins
Muffins¾ cup (175 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk¼ cup (50 mL) lemon juice or vinegar1 cup (250 mL) granulated sugar1/3 cup (75 mL) butter, melted1 egg1 tbsp (15 mL) lemon zest1 tsp (5 mL) vanilla2 ½ cups (625 mL) Robin Hood® All Purpose Flour¾ cup (175 mL) flaked coconut, toasted1 tsp (5 mL) baking powder1 tsp (5 mL) baking soda2 ½ cups (625 mL) Europe’s Best® 4-Field Berry Mix, frozenTopping¾ cup (175 mL) toasted flaked coconut
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.
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.
too many ingredients;;;;;;;
Prep Time: Cooking Time: Makes:
Rating:
Not a member? To bookmark and comment on recipes
Enter email address:
