How to bake super horse show muffins… Blueberry, Coconut & Macadamia Muffins

First… Preheat oven to 400°F.

Ingredients

  • 1/4 cup unsweetened coconut
  • 2 tablespoons plus 3/4 cup all-purpose flour , divided
  • 2 tablespoons plus 1/2 cup brown sugar , divided
  • 5 tablespoons chopped macadamia nuts , divided
  • 2 tablespoons canola oil , divided
  • 1 cup whole-wheat pastry flour or whole-wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 1 large egg white
  • 3/4 cup nonfat buttermilk (see Tip)
  • 2 tablespoons butter , melted
  • 1/2 teaspoon coconut or vanilla extract
  • 1 1/2 cups fresh or frozen (not thawed) blueberries


Directions

  • Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.
  • Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.
  • Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 15-20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.

You don’t have buttermilk? Here’s a tip… just mix 1 tablespoon lemon juice into 1 cup milk.