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Saturday, April 24, 2010

Banana Coconut Muffins
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 2 very ripe bananas, mashed (3/4 cup)
* 1 stick (1/2 cup) unsalted butter, melted
* 2/3 cup sugar
* 1 large egg
* 1/2 teaspoon vanilla
* 3/4 cup sweetened flaked coconut
Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.
Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.
My notes: This recipe yields six Texas-sized muffins but it also works well as regular muffins. May have to adjust the baking time so that they don't overcook. They freeze well if you make a double batch.

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