I made these on a whim the other night when we had company drop by, and was amazed by the results! They are seriously incredible. The coconut extract and coconut are both a must. These "muffins" might be better dubbed cupcakes--they're fluffy and light and heavenly.
Ingredients
2 cups sugar
3/4 cup vegetable or canola oil
4 eggs
2 teaspoons coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1-1/2 cups flaked coconut
1 cup finely chopped pecans
Directions
In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and pecans.
Pour into muffin pan with parchment cupcake liners. Bake at 325° for 15-20 minutes or until toothpick inserted near the center comes out clean.
Yield: 3 dozen muffins
Recipe revised from this recipe
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