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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
- 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.
- 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.
- 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.
- Cold the muffins in the pan, set on a rack. When cold, store the muffins immediately in a plastic bag or possibly airtight container.
- YIELD: 12 muffins
- PREPARATION: 30 min plus baking and cooling times.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 354 | |
| Calories from Fat 180 | 51% |
| Total Fat 20.85g | 26% |
| Saturated Fat 12.75g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 375mg | 16% |
| Potassium 273mg | 8% |
| Total Carbs 42.0g | 11% |
| Dietary Fiber 3.7g | 12% |
| Sugars 19.65g | 13% |
| Protein 5.89g | 9% |
