Title: Coffee-Coconut Muffins
Categories: Muffins Quick Bread
Yield: 12 Servings
| 1/2 | c | Margarine, solid |
| 1/2 | c | Sugar |
| 1/2 | c | Packed light brown sugar |
| 2 | | Eggs |
| 1 3/4 | c | All-purpose flour |
| 1 | tb | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Brewed coffee, strong |
| 1/3 | c | Milk |
| 2 | ts | Vanilla extract |
| 1/2 | c | Black walnuts, chopped |
| 3/4 | c | Dried coconut |
| 1/4 | ts | Almond extract, optional |
1. Grease and flour 12 muffin cups, or use paper liners. 2. Use a large
electric mixer bowl. Cream the margarine, sugar and brown sugar until very
light and fluffy. Beat in the eggs one at a time. 3. Sift the flour, baking
powder and salt. 4. Combine the coffee, milk, vanilla and almond extract.
5. Alternately blend the coffee mixture and the flour mixture into the
margarine mixture. Stir in the nuts and coconut. Divide the batter among
the 12 muffin cups. Bake in a preheated 375-degree oven for 25-35 minutes
or until a toothpick inserted in center comes out clean. 6. Cool 5 minutes
on rack and remove from muffin tins and cool longer before enjoying with
your coffee or tea. Recipe by: Jo Anne Merrill