Dessert

Raspberry Buttermilk Coconut Muffins is for Dessert.

Raspberry Buttermilk Coconut Muffins takes 10 minutes to prepare.

Raspberry Buttermilk Coconut Muffins takes 20 minutes to cook.

Raspberry Buttermilk Coconut Muffins makes 12 servings.

The ingredients for Raspberry Buttermilk Coconut Muffins are:

Flour - Rogers White Unbleached, 1 3/4 cups
Baking Powder, 1 tsp
Baking Soda, .5 tsp
Coconut, sweetened, .5 cup or unsweetened medium flakes (divided)
Egg, fresh, 1 large
Granulated Sugar, 1/3 cup
Buttermilk, lowfat, 1 cup
Butter, salted, 3 tbsp
Vanilla Extract, 1 tsp
Raspberries, 1 cup fresh or frozen

Here is how you make Raspberry Buttermilk Coconut Muffins:

Whisk first 4 ingred with 1/4 cup of the coconutIn a second bowl, beat egg with sugar, buttermilk, melted butter and vanilla.Sprinkle raspberries with 2T of the dry ingred. Toss to coatCombine wet and dry in swift strokes. Batter will be a bit lumpyGently fold in raspberries.Scoop into prepared muffin tinsSprinkle the tops of the muffins with the remaining coconutBake 18 - 20 min until puffed and goldenNumber of Servings: 12Recipe submitted by SparkPeople user LOVESHAMUS.

The nutritional information for Raspberry Buttermilk Coconut Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 192.2

• Total Fat: 4.9 g
• Cholesterol: 26.2 mg
• Sodium: 148.1 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 1.6 g
• Protein: 4.4 g