Raspberry Buttermilk Coconut Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 192.2
  • Total Fat: 4.9 g
  • Cholesterol: 26.2 mg
  • Sodium: 148.1 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 4.4 g

View full nutritional breakdown of Raspberry Buttermilk Coconut Muffins calories by ingredient
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Number of Servings: 12


    Flour - Rogers White Unbleached, 1 3/4 cups
    Baking Powder, 1 tsp
    Baking Soda, .5 tsp
    Coconut, sweetened, .5 cup or unsweetened medium flakes (divided)
    Egg, fresh, 1 large
    Granulated Sugar, 1/3 cup
    Buttermilk, lowfat, 1 cup
    Butter, salted, 3 tbsp
    Vanilla Extract, 1 tsp
    Raspberries, 1 cup fresh or frozen


Whisk first 4 ingred with 1/4 cup of the coconut
In a second bowl, beat egg with sugar, buttermilk, melted butter and vanilla.
Sprinkle raspberries with 2T of the dry ingred. Toss to coat
Combine wet and dry in swift strokes. Batter will be a bit lumpy
Gently fold in raspberries.
Scoop into prepared muffin tins
Sprinkle the tops of the muffins with the remaining coconut
Bake 18 - 20 min until puffed and golden

Number of Servings: 12

Recipe submitted by SparkPeople user LOVESHAMUS.

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