STRAWBERRY AMBROSIA MUFFINS
- 2 1/3 cups all purpose flour
- 3/4 cup granulated sugar
- 1/2 cup shredded sweetened coconut
- 2 1/2 tsps baking powder
- 1/4 tsp salt
- 1 1/4 cups frozen unsweetened strawberries ( not thawed), coarsely
chopped
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
TOPPING:
1/2 cup firmly packed brown sugar
1/2 cup shredded sweetened coconut
-2 tbs all-purpose flour
2 tbs chilled butter
Preheat oven to 375F. Grease 12 standard size muffin pan cups or line
with paper liners.
Mix together flour, granulated sugar,coconut, baking powder,& salt. Stir
in frozen strawberries.
Mix together milk, oil, egg & vanilla.
Make a well in the center of flour mixture. Add milk mixture all at once
to well, tossing with a fork until dry ingredients are just moistened. (
Do not overmix.)
Spoon in batter into prepared pan, filling three-quarters full. To
prepare topping, in a medium bowl, mix together brown sugar, coconut, &
flour.
Using a pastry blender or two knives, cut butter into coconut mixture
until coarse crumbs form.Sprinkle over muffins. Bake muffins until tops
are firm & golden, 25 minutes. Transfer pan to a wire rack to cool
slightly. Turn muffins out onto rack to cool completely.
'Look up to God with gladness and smile. Your face will never blush with
shame.'
~Angelique~
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