Coconut-Molasses Muffins
Coconut and molasses give the muffins delicious tangy. Whole wheat flour adds extra goodness, these muffins are Ideal for breakfast.
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
sea salt
|
|
| ½ | teaspoon |
ginger
|
|
| 1 | cup |
coconut, shredded, unsweetened (desiccated)
|
*
|
| ¼ | cup |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| ⅔ | cup |
buttermilk
|
|
| ½ | cup |
molasses
unsulphured |
|
| 1 | teaspoon |
vanilla extract
pure |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
sea salt
|
|
| 2.5 | ml |
ginger
|
|
| 237 | ml |
coconut, shredded, unsweetened (desiccated)
|
*
|
| 59 | ml |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| 158 | ml |
buttermilk
|
|
| 118 | ml |
molasses
unsulphured |
|
| 5 | ml |
vanilla extract
pure |
|
Directions
In mixing bowl stir together flour, baking powder, salt, ginger and coconut.
Mix liquid ingredients and add to the dry mixture until moistened.
Fill well-greased muffin tins ⅔ full.
Bake at 350℉ (180℃) for 20 to 25 minutes.
