Try this Chocolate Coconut Raisin Muffins recipe, or contribute your own.
Suggest a better descriptionPosition a rack in the center of the oven and preheat to 350F. Line a muffin tin with muffin cups. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a medium bowl. Stir together with a wooden spoon until thoroughly blended. In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter until creamy. Gradually add the granulated sugar and brown sugar and beat for 3 to 4 minutes, until the mixture is light in texture. One at a time, beat in the eggs, beating well after each addition. Beat in the sour cream and vanilla. On low speed, one-third at a time, beat in the flour mixture. Stir in the coconut, chocolate and raisins. Using two spoons, fill the muffin cups 3/4 full. Bake the muffins for 16 to 18 minutes, or until springy to the touch. Cool the muffins in the pan, set on a rack. When cool, store the muffins immediately in a plastic bag or airtight container. YIELD: 12 muffins PREPARATION: 30 minutes plus baking and cooling times. Posted to recipelu-digest Volume 01 Number 449 by "Bunny"
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 140 | ||
Calories from Fat: 40 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.5mg | 2 % | |
Sodium 196.3mg | 7 % | |
Potassium 187.1mg | 5 % | |
Total Carbohydrate 26g | 8 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 24.6g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 140
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