Today I am thankful for warm breakfast. I have never been a big cold cereal fan (except sometimes count chocula as a midnight snack), I take my breakfast warm. Savory breakfasts are my favorite, but I also really love muffins (as if you didn't know). I made these this morning expecting a friend to join me. I ended up breakfasting alone, but since the muffins are so amazing, I didn't even mind. My family will also be thankful when they get home, these are more like a cake dessert, but we can just call them muffins so they don't carry the guilt of breakfast cake.
Coconut Almond Muffins
1 Cup flour
1/2 cup sugar (you can use a little less, these are pretty sweet for me)
1-1/4 tsp baking powder
1/4 tsp salt
1 egg
1/2 cup sour cream
1/4 C melted butter (I use coconut oil)
1/4 tsp almond extract
1/2 Cup flaked coconut
1/4 cup chocolate chips (i love the minis)
1/4 Cup sliced almonds
*in a bowl combine flour, sugar, baking powder and salt. In another bowl whisk the egg, sour cream, butter and extract. Stir into dry ingredients just until moist. (dough will be very thick) Fold in coconut and chocolate chips.
*using a 1/4 cup, fill muffin cups. Sprinkle with almonds and a little extra sugar if you'd like. Bake at 375* for 18-20 minutes or until tops are golden and a toothpick comes out clean.
Makes about 9 muffins.
These could win a ribbon at the fair, but since I'm not into that, they will just win a place in my heart. These muffins will impress people, make them.
You're welcome.
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