Triple Berry Coconut Muffins
 
Prep time
Cook time
Total time
 
Versatile and great to keep on hand in the freezer for those moments when the sweet tooth is begging to go for the cookies. Great for breakfast or a snack.
Chef:
Recipe type: Bread
Cuisine: American
Serves: 8 - 18 depending on size
Ingredients
  • 2 C. All-purpose flour
  • ¾ C. Sugar
  • 2 Tsp. Baking Powder
  • 2 Tsp. Ground apple pie spice or cinnamon
  • ½ Tsp. Baking soda
  • ¼ Tsp. Salt
  • 1 C. Blueberries
  • 1 C. Strawberries, largely diced
  • 1 C. Blackberries, largely diced
  • ½ C. Nuts; chopped
  • ½ C. Shredded coconut
  • 3 Eggs
  • ¾ C. Cooking oil
  • 2 Tsp. Vanilla
Instructions
  1. Preheat oven to 350 degrees F. Grease muffin tin or line normal size tins with wrappers.
  2. In a large mixing bowl, stir together the flour, sugar, baking powder, cinnamon, baking soda, and salt.
  3. Stir in fruit, nuts and coconut.
  4. In a separate bowl, stir together the eggs, cooking oil and vanilla.
  5. Add the liquid ingredients to the flour mixture and stir just until moistened.
  6. Gently spoon the batter into the muffin cups until each one is almost full.
  7. Bake in the 350 degree oven about 30 minutes or until a knife inserted comes out clean. May need to cook a bit longer for larger muffins.
  8. Cool for 10 minutes then remove the muffins from the pan and cool on the rack. Serve warm or at room temperature.
Nutrition Information
Serving size: 1 muffin
Recipe by The Butter Dish at http://www.thebutterdish.net/2011/07/triple-berry-coconut-muffins/