Corn Oat Coconut Muffins
A lightly sweet and very satisfying muffin with a coco-nutty crunch.
Servings: 16
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
Instructions:
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:
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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