Title: Coffee-coconut muffins
 Categories: None
      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.