Corn Oat Coconut Muffins

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A lightly sweet and very satisfying muffin with a coco-nutty crunch.


  • 1 12 cups unbleached flour
  • 1 12 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 cup brown sugar
  • 23 cup cornmeal
  • 23 cup chopped walnuts
  • 23 cup rolled oats (donít use instant oatmeal)
  • 23 cup dried coconut
  • 2 Organic Valley eggs
  • 1 12 cups Organic Valley buttermilk
  • 5 tablespoons Organic Valley butter, melted and partially cooled


Heat oven to 400 degrees; grease muffin tins. Sift flour, baking powder, baking soda, and salt into a medium bowl. Stir in brown sugar, cornmeal, walnuts, oats, and coconut.

Crack eggs into a large bowl and beat lightly. Mix in buttermilk and melted butter.

Add dry mixture to the wet mixture; stir until barely blended together (do not beat or over-blend.)

Fill muffin cups 3/4 full. Bake until toothpick inserted near center of a muffin comes out clean, about 15 minutes. Cool muffins about 10 minutes then remove them from the tins to a cake rake to cool longer. Serve warm or at room temperature.


Note: This recipe was first published in "The Ovens of Brittany Cookbook" by Terese Allen (Amherst Press, 1991).

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