Note by Phyllis Brown: Tonight about 9:00 – just as we finished supper – our normal time, it seems – I asked Ritchey if he wanted a muffin. Since neither of us could resist, this is what followed.
Coconut-Raisin Muffins
- 1 3/4 cup flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 well-beaten egg
- 3/4 cup milk
- 1/2 cup cooking oil
- 3/4 cup raisins
- 3/4 cup coconut
- 1/2 cup walnut pieces
Place flour, sugar, baking powder and salt in a large bowl. Stir thoroughly. Mix the egg, milk and oil together in a large measuring cup. Add raisins to flour mixture, stir to incorporate; then coconut; then walnuts. Add the egg, milk and oil mixture. Stir just till moistened. Grease muffin pan and fill with batter. Bake at 400 degrees for 20 to 25 minutes or until golden brown. Enjoy!
Those look wonderful. The tops are just browned to perfection. Great flavors too.
Thank you! I love coconut in muffins – but the muffins need a little more oil than usual to keep them from being dry. And I always use Dole raisins – they seem a little sweeter and juicier than other raisins.
Greg is right. These muffins look delicious. Beautifully done!
Thank you! Muffins are one of my favorites – so good with a cup of tea! I have many different recipes for them!
The muffins sound very good with the addition of the coconut, I can see why you couldn’t resist eating them.
Yes, I love coconut – in baked goods, in chocolates – even in salads!