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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:
· 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
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