• Preparation Time 15 minutes
  • Baking Time 30 minutes
  • Makes 12 muffins
  • Freezing Excellent
  • Coconut Crunch Muffins
    Coconut Crunch Muffins

Ready.
Set.
Make.

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Ingredients

  • ¾ cup Carnation® Regular, 2% or Fat Free Evaporated Milk
  • ¼ cup lemon juice or vinegar
  • Muffins
  • 1 cup granulated sugar
  • 1/3 cup butter, melted
  • 1 egg
  • 1 tbsp grated lemon zest
  • 1 tsp vanilla extract
  • 2 ½ cups Robin Hood® Original All Purpose Flour
  • ¾ cup flaked, toasted coconut
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 ½ cups frozen mixed berries
  • Topping
  • ¾ cup toasted flaked coconut

Serving Size: 12 muffins

Next

Directions

Serving Size: 12 muffins

  • Preheat oven to 375ºF (190ºC). Grease a 12-cup muffin pan or line with paper liners.
  • 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.
  • Spoon batter into prepared muffin cups.
  • Topping: Sprinkle each muffin with 1 tbsp (15 mL) toasted coconut.
  • Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in centre comes out clean. Let muffins sit for 10 to 15 minutes before removing from pan. Cool on a wire rack.
Finish

Finished!

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