ACTIVE: 20 minutes TOTAL: 1 hour
The one-two punch of coconut and macadamia nuts in this luxurious muffin will make
you think you're having your morning coffee in Hawaii. Drizzle with honey for an added
touch of sweetness.
1/4 cup unsweetened coconut
2 tablespoons plus 3/4 cups all-purpose
2 tablespoons plus ½ cups brown sugar,
5 tablespoons chopped macadamia nuts,
2 tablespoons canola oil, divided
1 cup whole-wheat pastry flour or whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
⅛ teaspoon salt
½ teaspoon ground cinnamon
1 large egg
1 large egg white
3/4 cup nonfat buttermilk
2 tablespoons butter, melted
½ teaspoon coconut or vanilla extract
1½ cups fresh or frozen (not thawed)
1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
2. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.
3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking
soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the
remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract
in a medium bowl until well combined. Make a well in the center of the dry ingredients and
pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3
tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups.
Sprinkle with the reserved coconut topping and gently press into the batter.
4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes
out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan
and let cool on a wire rack at least 5 minutes more before serving.
Calories 203, Fat 9g, (sat 3g), Cholesterol 23mg, Carbs 28g, Fiber 2g, Total sugars 13g,
Protein 4g, Sodium 122mg, Potassium 59mg, Folate 4mcg, Calcium 20 mg.
Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or
in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel
and microwave on High for 30-45 seconds.