Chocolate coconut raisin muffins
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Chocolate coconut raisin muffins
  Chocolate    Coconut    Muffins    Raisins  
Last updated 6/12/2012 1:15:23 AM. Recipe ID 44742. Report a problem with this recipe.
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      Title: Chocolate coconut raisin muffins
 Categories: None
      Yield: 12 Servings
      2 c  All-purpose flour; sifted
      2 ts Double acting baking powder
      1 ts Baking soda
    1/8 ts Salt
      2 ts Ground cinnamon
    1/2 ts Ground nutmeg
      8 tb Unsalted butter; (1 stick)
    1/4 c  Granulated sugar
    1/2 c  Packed light brown sugar
      2 lg Eggs; at room temperature
      1 c  Sour cream
      1 ts Vanilla extract
    3/4 c  Sweetened shredded coconut
      6 oz Semisweet chocolate; finely
    2/3 c  Raisins
  Position a rack in the center of the oven and preheat to 350F. Line a
  muffin tin with muffin cups. Sift the flour, baking powder, baking
  soda, salt, cinnamon and nutmeg into a medium bowl. Stir together
  with a wooden spoon until thoroughly blended. In a 4 1/2-quart bowl
  of a heavy-duty electric mixer, using the paddle attachment, beat the
  butter until creamy. Gradually add the granulated sugar and brown
  sugar and beat for 3 to 4 minutes, until the mixture is light in
  texture. One at a time, beat in the eggs, beating well after each
  addition. Beat in the sour cream and vanilla. On low speed, one-third
  at a time, beat in the flour mixture. Stir in the coconut, chocolate
  and raisins. Using two spoons, fill the muffin cups 3/4 full. Bake
  the muffins for 16 to 18 minutes, or until springy to the touch. Cool
  the muffins in the pan, set on a rack. When cool, store the muffins
  immediately in a plastic bag or airtight container.
  YIELD: 12 muffins
  PREPARATION: 30 minutes plus baking and cooling times. 

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Recipe ID 44742 (Apr 03, 2005)

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