Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Corn Oat Coconut Muffins
- Servings
- 16
A lightly sweet and very satisfying muffin with a coco-nutty crunch.
Ingredients
- 1 1⁄2 cups unbleached flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 cup brown sugar
- 2⁄3 cup cornmeal
- 2⁄3 cup chopped walnuts
- 2⁄3 cup rolled oats (don’t use instant oatmeal)
- 2⁄3 cup dried coconut
- 2 Organic Valley eggs
- 1 1⁄2 cups Organic Valley buttermilk
- 5 tablespoons Organic Valley butter, melted and partially cooled
Directions
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.
Notes
Note: This recipe was first published in "The Ovens of Brittany Cookbook" by Terese Allen (Amherst Press, 1991).
Copyright by Terese Allen
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