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Coconut Cream Muffins
Saturday, January 22, 2011
picklewart.blogspot.com
My "healthified" version of...
Coconut Cream Muffins
*Adapted from a cake recipe from the Spears Victorian Sampler Tea Room recipe book (it once was my extended family's restaurant in Eureka Springs, AR)
1/2 C shortening + 1/4 C coconut oil
1/4 C butter (was all shortening & butter)
1 C sugar + 1/4 C agave nectar (was all sugar)
3 egg yolks (save the whites for later)
1 C white flour + 1 C wheat flour (was all white)
1 tsp baking soda
1/4 tsp sea salt (was 1/2 tsp salt)
1 tsp vanilla
1 C buttermilk (I used 1 C milk with 2 tsp vinegar)
1 2/3 C coconut
3 egg whites
Cream shortening, butter, and sugars. Add egg yolks, beating well. Add dry ingredients. Mix in buttermilk. Fold in egg whites which have beaten to stiff peaks. Pour into muffin tin(s)... greased cups or use baking cup liners. Bake 14 min at 350 F.
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