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Receta Chocolate Coconut Raisin Muffins
by Global Cookbook

Chocolate Coconut Raisin Muffins
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  Raciónes: 12

Ingredientes

  • 2 c. All-purpose flour, sifted
  • 2 tsp Double acting baking pwdr
  • 1 tsp Baking soda
  • 1/8 tsp Salt
  • 2 tsp Grnd cinnamon
  • 1/2 tsp Grnd nutmeg
  • 8 Tbsp. Unsalted butter, (1 stick) softened
  • 1/4 c. Granulated sugar
  • 1/2 c. Packed light brown sugar
  • 2 lrg Large eggs, at room temperature
  • 1 c. Lowfat sour cream
  • 1 tsp Vanilla extract
  • 3/4 c. Sweetened shredded coconut
  • 6 ounce Semisweet chocolate, finely minced
  • 2/3 c. Raisins

Direcciones

  1. Position a rack in the center of the oven and preheat to 350 F. Line a muffin tin with muffin c.. Sift the flour, baking pwdr, baking soda, salt, cinnamon and nutmeg into a medium bowl. Stir together with a wooden spoon till thoroughly blended. In a 4 1/2-qt bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter till creamy.
  2. Gradually add in the granulated sugar and brown sugar and beat for 3 to 4 min, till the mix is light in texture. One at a time, beat in the Large eggs, beating well after each addition. Beat in the lowfat sour cream and vanilla.
  3. On low speed, one-third at a time, beat in the flour mix. Stir in the coconut, chocolate and raisins. Using two spoons, fill the muffin c. 3/4 full. Bake the muffins for 16 to 18 min, or possibly till springy to the touch.
  4. Cold the muffins in the pan, set on a rack. When cold, store the muffins immediately in a plastic bag or possibly airtight container.
  5. YIELD: 12 muffins
  6. PREPARATION: 30 min plus baking and cooling times.