Coconut-Chocolate Chip Muffins
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Makes: 6 "Texas-sized" muffins, or
12 regular-sized muffins
2 c. all-purpose flour
2/3 c. sugar
4 t. baking powder
1/2 t. salt
1/4 t. baking soda
1/3 to 1/2 c. mini chocolate chips
2/3 to 1 c shredded coconut
1-1/3 c. buttermilk
1 large egg
3 T. vegetable oil
1 T. vanilla
Preheat oven to 400 degrees Fahrenheit (375 if using convection).
In a large bowl, whisk together dry ingredients (flours, sugar,
baking powder, salt, and baking soda). Sprinkle chocolate chips
over top of dry mixture. Set aside.
In a separate bowl, add shredded coconut and liquid ingredients
(buttermilk, egg, oil, and vanilla). Blend together thoroughly.
Let sit for about 5 minutes. Add to the flour mixture and mix
together just until the dry ingredients are moistened. The batter
will be slightly lumpy and somewhat stiff.
Spray muffin tins with nonstick cooking spray. Using ice cream
scoop, fill muffin cups 2/3 full; bake 14-16 minutes (for regular
sized muffins) or 21-23 minutes (for Texas sized muffins), or
until muffins test done.
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