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This morning I got a baking hair up my butt, so decided to make these. The recipe has been taped up to my kitchen cabinet for a few months now. I was looking at it while refilling my coffee cup, and realized I had all of the ingredients, especially that sour cream, which needed to be used before it went bad. I grabbed all my little containers and began to make a mess.
The recipe says it yields 6 muffins. I used my standard 12-cup pan and had just enough batter to do so. So, use whichever pan bakes the size muffins you like!
Ingredients:
1 cup all-purpose flour
1/2 cup sugar
1&1/2 teaspoons baking powder
1 egg
1/2 cup sour cream
1/4 cup butter, melted
1/4 teaspoon almond extract
1/2 cup flaked coconut (I used sweetened coconut)
1/4 cup miniature chocolate chips (I used regular sized)
1/4 cup sliced almonds
additional sugar (I forgot that)
Directions:
1. In a bowl, combine the flour, sugar, baking powder, and salt.
2. In another bowl, whisk together the egg, sour cream, butter and almond extract.
3. Stir the egg mixture into the flour mixture until moistened.
4. Fold in coconut and chocolate chips. I also folded in about half of my almond slices, too.
5. Fill prepared muffin cups two-thirds full. Sprinkle with almonds and additional sugar. Bake at 375* F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan.
*Notes:
The muffin is a bit pasty. While I do like the almond and coconut together, I don't think I care for the chocolate chips. Both my boyfriend and I agree that it would be a great lemon-blueberry batter. Or even just add blueberries instead of the chocolate.
