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CHOCOLATE COCONUT RAISIN MUFFINS
 
Don't Snicker...These are so scrumptious, we should rename them CANDY BAR MUFFINS.
You'll want to make "Mounds" of extras because they disappear so fast!
 
In a large bowl, combine and blend thoroughly:
·         2 cups Gluten Free Pantry Muffin and Scone Mix
·         1 1/2 teaspoons ground cinnamon
·         1/4 teaspoon ground nutmeg
·         2/3 cup shredded or flaked sweetened or unsweetened coconut
·         2 tablespoons packed light brown sugar (use 3 tablespoons, if using unsweetened coconut)
·         1/2 cup coarsely chopped dark raisins, or dried currants
·         3/4 to 1 cup mini chocolate chips (depending on sweetness desired)
 
In a small bowl, combine:
·         6 tablespoons (3/4 stick) unsalted butter, softened and beaten until fluffy
·         2 whole eggs, beaten lightly with a fork
·         1 cup sour cream (regular or reduced fat)
·         1/4 cup whole milk
·         1 teaspoon gluten-free vanilla extract
 
Add wet mixture to dry ingredients and stir well to combine thoroughly. Spoon into lined muffin
tins. Bake 350 degrees, 15 to 16 minutes.
Yield: Approximately 16 muffins

Chocolate Covered Pretzels 101012
Glutino
Chocolate Covered Pretzels
$5.99
Hamburger Buns Whole Grain 952041
UDI'S
Hamburger Buns Whole Grain
$5.09
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