| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter; melted |
| 3/4 |
c |
Honey |
| 1 |
c |
Buttermilk |
| 3 |
|
Eggs |
| 3 |
c |
Whole wheat pastry flour; "soft" whole wheat |
| 1 1/2 |
ts |
Baking powder |
| 3/4 |
ts |
Baking soda |
| 1 1/2 |
c |
Shredded coconut |
INSTRUCTIONS
Whisk together the butter, honey, buttermilk and eggs. Sift together the
flour, baking powder and soda. Toss coconut into dry ingredients. Add wet
ingredients to dry ingredients and mix together just enough to thoroughly
combine. Spoon batter out into greased or paper-lined muffin cups and bake
for 25-30 minutes in a 375 F. oven. Yield: one dozen muffins from The Seva
Restaurant in Ann Arbor, Mi. Head Chef Maren Peterson
Posted to EAT-L Digest by pat hogberg <p_hogberg@HOTMAIL.COM> on Nov 17,
1997
A Message from our Provider:
“If God is your Copilot – swap seats!”