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COCONUT MUFFINS

1/4 cup butter or margarine
1/2 cup sugar
2 eggs
1 1/2 cups milk or plain yoghurt

2 1/2 cups self-raising flour
1 cup macaroon dessicated coconut

1/4 cup sugar
1/4 cup dessicated coconut

Preheat over to 350F, prepare pans. Blend the butter and sugar
thoroughly, beat in eggs and milk/yoghurt. Gently fold the combined
dry mix into the wet mix. Spoon into pans and sprinkle with sugar
and coconut combined.. Bake for 25 mins. Makes 12 medium muffins.

Variations:

Coconut and Orange: Reduce the milk/yoghurt to 1/2 cup. Add 1/2
cup of blended or pureed whole orange to the wet mix, or 1/2 cup
orange juice and 2 Tbsp of grated orange rind to the wet mix.

Coconut and Cherry: Add 1 cup of chopped glace cherries to the
combined wet mix.

Coconut and Ginger: Add 1/2 cup of chopped glace ginger and 1/2
cup chopped walnuts/pecans to the wet mix. 1/2 cup of chopped glace
cherries may also be added if desired.

Coconut and Pineapple: Add 1 cup of crushed tinned pineapple to
the wet mix and reduce the milk or yoghurt to 1 cup. Do not use
fresh pineapple.

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2 of 4 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Cherry ripe variation, October 17, 2005 - 08:00 AM
Reviewer: Anonymous from Melbourne, Australia
Great base recipe... I added 1 cup chocolate chips, 1 cup glace cherries, 1/8 cup white rum, 1/2 tsp vanilla essence and 3 tbsp golden syrup to make cherry ripe muffins and they were delicious!

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