Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, shredded coconut and pumpkin muffins. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Shredded Coconut and Pumpkin Muffins is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Shredded Coconut and Pumpkin Muffins is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook shredded coconut and pumpkin muffins using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Shredded Coconut and Pumpkin Muffins:
- Make ready 3 Eggs
- Get 10 Tablespoons Softened Butter
- Get 2/3 cup buttermilk or Yogurt
- Take 3 Tablespoons Grated Ginger
- Get 2/3 Cup Packed Brown Sugar
- Make ready 2 Cups Flour for Pasteries
- Prepare 1/2 Teaspoon Baking Powder
- Prepare 1 Tablespoon Cinnamon
- Make ready 1 Teaspoon Salt
- Make ready 2 Cups Cooked Pumpkin
- Get 3/4 cup unsweetened shredded coconut
Steps to make Shredded Coconut and Pumpkin Muffins:
- Preheat oven to 375°F/ 375°C. Line Muffin dishes with Butter
- Whisk eggs, butter, buttermilk/Yogurt, ginger, and 2/3 cup brown sugar
- Whisk in flour, baking powder, cinnamon, and salt
- Mix in squash and shredded coconut
- Divide batter among muffin cups, filling to the brim. Bake muffins for 45 minutes.
- Tastes even better the next day, chilled in fridge
So that’s going to wrap it up with this special food shredded coconut and pumpkin muffins recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
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