SERVING
INGREDIENTS
- 2 1/3 - cups all-purpose or pastry flour
- 2 - teaspoons baking powder
- 1/2 - teaspoon salt
- 1/4 - cup vegetable shortening
- 1 1/2 - cups Coco Lopez® Cream of Coconut
- 2/3 - cup milk
- 1/4 - cup whole eggs
- 2 - cups flaked coconut
PREPARATIONS
Preheat oven to 400°. Sift together flour, baking powder and salt. Cut in shortening; set aside. In mixer bowl, combine cream of coconut, milk and eggs; mix well. Gently stir in coconut. Add dry ingredients; mix just until moistened (batter will be lumpy). Using #20 scoop for 2-ounce muffins or #12 scoop for 4-ounce muffins, fill greased or paper baking cup-lined muffin pans 2 /3 full. For 2-ounce muffins: Bake 20 to 25 minutes or until golden brown. For 4-ounce muffins: Bake 30 to 35 minutes or until golden brown. Store covered at room temperature.