Coconut Crunch Muffins

13 ingredients
9 steps

Ingredients

  • 34 cup Carnation Evaporated Milk (regular, 2%, or fat-free)
  • 14 cup lemon juice or 14 cup vinegar
  • 1 cup granulated sugar
  • 13 cup butter, melted
  • 1 egg
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 12 cups all-purpose flour
  • 34 cup flaked coconut, toasted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 12 cups europe's best 4-Field Berry Mix, frozen
  • 34 cup flaked coconut, toasted

Directions

  1. 1
    Preheat oven to 375F Grease a 12 cup muffin pan or line with paper liners.
  2. 2
    MUFFINS: Combine evaporated milk and lemon juice in a large bowl; milk will thicken.
  3. 3
    Whisk in next 5 ingredients.
  4. 4
    Add frozen fruit and stir lightly until just combined into batter.
  5. 5
    Spoon batter into muffin cups.
  6. 6
    TOPPING: Sprinkle each muffin with 1 tablespoons toasted cococnut.
  7. 7
    Bake in preheated oven 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. 8
    Let muffins sit for 10-15 minutes before removing from pan.
  9. 9
    Cool on a wire rack.

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