Corn and Coconut Muffins
Provided By: Sandy Gluck
Coconut takes the place of flour in the lightly sweetened muffins, while buttermilk keeps them nice and tender. Angel flake coconut is what youll typically find on the supermarket shelf-no need for a trip to the health food store. These will freeze successfully; wrap well and keep frozen up to 3 months.
Preheat oven to 450. Line 12 standard muffin cups with paper liner.
In a food processor, whirl coconut until finely ground. In a large bowl, whisk together coconut, cornmeal, cornstarch, ¼ cup sugar, baking powder, baking soda, and salt. Make a well in center of dry ingredients and add egg, oil, and buttermilk and stir just until thoroughly moistened.
Divide batter among muffin cups filling about 2/3 full. In a small bowl combine remaining 2 tablespoons sugar and cinnamon and sprinkle over muffins. Bake until a toothpick inserted in center of muffin comes out clean, about 20 minutes. Cool 5 minutes in pan before transferring to a wire rack to cool completely.
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