Coconut Muffins

Credit: Aleta Young

Ingredients:

1/2 c. sugar
1/4 c. vegetable or canola oil
1 egg
1/2 tsp coconut extract
3/4 c. flour
1/8 tsp. baking soda
1/8 tsp. baking powder
1/8 tsp. salt
1/4 c. buttermilk (or soured milk)
1/4 c. flaked coconut
1/4 c. chopped walnuts (opt.)

Directions:

Cream together sugar, oil, egg, and flavoring in a medium bowl. Sift together dry ingredients.  Alternately add dry ingredients and buttermilk to make a thick batter. Fold in remaining ingredients and spoon into greased or paper-lined muffin tins (2/3 full) or loaf pan. Bake muffins at 350 degrees for 10-15 minutes until golden brown. Bake loaf at 325 degrees for about 30 minutes.

Meanwhile, combine 1/4 c. sugar, 2 Tbs water, and 2 Tbs butter in small saucepan. Simmer gently for 5 minutes. Remove from heat and add 1/2 tsp. coconut extract. Prick small holes in top of muffins with a toothpick, then pour hot syrup over the muffins.

Yield: 6-8 muffins or 1 medium loaf

Notes from Aleta:

• Baking time for 24 mini muffins is about 7 minutes (just check it with a toothpick to make sure).
• Rather than buying buttermilk, you can make soured milk. You'll need about 1/8 to 1/4 tsp lemon juice or vinegar (either apple cider or white should be fine) and milk to equal 1/4 c. Pour the lemon juice or cider into the measuring cup first and then top it off with milk.
• This recipe was made for high altitudes, so if you make it at a lower altitude (below 1000 feet) you'll need to increase both the baking soda and baking powder to 1/4 tsp each.