COCONUT ALMOND MUFFINS Makes: 6 muffins - 1 cup. flour 1/4 cup butter, melted 1/2 cup sugar 1/4 tsp almond extract 1-1/4 tsp baking powder 1/2 cup flaked coconut 1/4 tsp salt 1/4 cup mini semisweet chocolate chips 1 egg 1/4 cup. sliced almonds 1/2 cup sour cream additional sugar for topping (to taste) - Low Down: For a better 'numbers' run with these, use a butter substitute, such as Smart Balance, a sugar substitute, such as SPLENDA, a Lo fat version of the chocolate chips, a favorite egg substitute, and a Lo fat verion of the sour cream. = In a bowl, combine flour, sugar, baking powder & salt. In another bowl,whisk egg, sour cream, butter & extract. Stir into dry ingredients just until moistened. Fold in coconut and chocolate chips. Fill greased (or use paper muffin cups) muffin cups 2/3 full. Sprinkle with almonds & additional sugar (to taste). Bake at 375° for 18-20 min or till a toothpick comes out clean. Cool for 5 min before removing from pan to a wire rack. Prep Note: Although possibly _sounding_ more like a cupcake than a muffin...they are muffins. An excellent way to make them would be with the smaller mini-muffin pans __._,_.___
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