| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
12 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour; sifted |
| 2 |
ts |
Double acting baking powder |
| 1 |
ts |
Baking soda |
| 1/8 |
ts |
Salt |
| 2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground nutmeg |
| 8 |
tb |
Unsalted butter; (1 stick) softened |
| 1/4 |
c |
Granulated sugar |
| 1/2 |
c |
Packed light brown sugar |
| 2 |
lg |
Eggs; at room temperature |
| 1 |
c |
Sour cream |
| 1 |
ts |
Vanilla extract |
| 3/4 |
c |
Sweetened shredded coconut |
| 6 |
oz |
Semisweet chocolate; finely chopped |
| 2/3 |
c |
Raisins |
INSTRUCTIONS
Position a rack in the center of the oven and preheat to 350°F. Line a
muffin tin with muffin cups. Sift the flour, baking powder, baking soda,
salt, cinnamon and nutmeg into a medium bowl. Stir together with a wooden
spoon until thoroughly blended. In a 4 1/2-quart bowl of a heavy-duty
electric mixer, using the paddle attachment, beat the butter until creamy.
Gradually add the granulated sugar and brown sugar and beat for 3 to 4
minutes, until the mixture is light in texture. One at a time, beat in the
eggs, beating well after each addition. Beat in the sour cream and vanilla.
On low speed, one-third at a time, beat in the flour mixture. Stir in the
coconut, chocolate and raisins. Using two spoons, fill the muffin cups 3/4
full. Bake the muffins for 16 to 18 minutes, or until springy to the touch.
Cool the muffins in the pan, set on a rack. When cool, store the muffins
immediately in a plastic bag or airtight container.
YIELD: 12 muffins
PREPARATION: 30 minutes plus baking and cooling times.
Posted to recipelu-digest Volume 01 Number 449 by "Bunny"
<layla696@ix.netcom.com> on Jan 4, 1998
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