1 cup all-purpose flour
1/2
cup sugar
1-1/4
teaspoons baking powder
1/4
teaspoon salt
1
egg
1/2
cup sour cream
1/4
cup butter, melted
1/4
teaspoon almond extract
1/2
cup flaked coconut
½
cup sliced almonds
1/4
cup miniature semisweet chocolate chips
1/4
cup sliced almonds
Additional
sugar
In
a bowl, combine the flour, sugar, baking powder, and salt. In another bowl,
whisk the egg, sour cream, butter, and extract. Stir into dry ingredients just
until moistened. Fold in coconut and chocolate chips.
Fill
greased muffin cups two-thirds full. Sprinkle with almonds and additional
sugar. Bake at 375° for 18-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.
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