Blueberry-Coconut-Macadamia Muffins

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.

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.

RECIPE INGREDIENTS

1/4 cup unsweetened coconut

2 tablespoons plus 3/4 cup all-purpose flour, divided

2 tablespoons plus 1/2 cup brown sugar, divided

5 tablespoons chopped macadamia nuts, divided

2 tablespoons canola oil, divided

1 cup whole-wheat pastry flour (see Source) or whole-wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

1 large egg

1 large egg white

3/4 cup nonfat buttermilk (see Tip)

2 tablespoons butter, melted

1/2 teaspoon coconut or vanilla extract

1 1/2 cups fresh or frozen (not thawed) blueberries DIRECTIONS Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray. 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. 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. 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. Nutrition Facts per Serving Yield: Yield: 12 muffins Calories: 202 Fat. Total: 9g Protein: 4g Carbohydrates, Total: 28g Fat, Saturated: 3g Fiber: 2g Cholesterol: 23mg Sodium: 122mg % Cal. from Fat: 40%

Peanut Butter Muffin

Ingredients:
2 eggs
1 c. milk
¼ c. banana (about 1 banana), mashed with a fork
¼ c. peanut butter
1/3 c. vegetable oil
¼ c. frozen apple juice concentrate, thawed (left out of the freezer until it's soft)
¼ c. nonfat dry milk
2¼ c. flour
1½ tsp. baking powder
1 tsp. baking soda
nonstick cooking spray
Utensils:
oven (you'll need help from your adult assistant)
fork
small bowl
large bowl
mixing spoon
muffin/cupcake tin
paper muffin/cupcake liners
wire rack
measuring cups and spoons
Directions:
Preheat oven to 350° F (180° C).
In a small bowl, break the eggs and use a fork to beat them a little bit.
In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy.
Add the flour, baking powder, and baking soda into the large bowl. Mix again.
Line a muffin tine with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
Bake for about 15 minutes.
When your muffins are finished baking, remove from muffin tin and cool them on the wire rack. Then it's time to taste and share!
Serves: 12
Serving size: 1 muffin
Nutritional analysis (per serving):214 calories6 g protein10 g fat25 g carbohydrate1 g fiber36 mg cholesterol223 mg sodium81 mg calcium1.3 mg iron