Coconut Almond Muffins with Tropical Fruit
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1-6 oz package Tropical Medley (found in the dried fruit section of the supermarket)
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 cup A Taste of Thai Coconut Milk
- 4 tablespoons (1/2 stick) butter, melted
- 2 large eggs
- 1/2 teaspoon coconut extract
We’ve combined the flavor of Odense Almond Paste with dried tropical fruits for a taste of the islands.
Time
15 minutes to assemble
23-25 minutes to bake
Total Time: 38-40 minutes
Yield
12 Muffins
Directions
- Preheat oven to 375°F. Grease and flour muffin pan or use paper / foil liners.
- Sift flour, sugar, baking powder and salt into a large bowl. With fingers, mix in Almond Paste (grated using large hole side of a box grater) and fruit medley, until all pieces are coated with flour and separated.
- In a medium bowl beat Coconut Milk, butter and eggs until well mixed.
- Make a well in the center of the flour mixture and pour in coconut mixture. Beat quickly, just until ingredients are combined.
- Scoop batter into muffin pan. Bake for 23-25 minutes or until toothpick inserted in middle comes out clean. Cool muffins on wire rack.