Strawberry Ambrosia Muffins

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Strawberry Ambrosia Muffins:

 

Makes 1 dozen Muffins:

 

 

-2 1/3 cups all purpose flour

- 3/4 cup granulated sugar

- 1/2 cup shredded sweetened coconut

- 2 1/2 tsps baking powder

- 1/4 tsp salt

- 1 1/4 cups frozen unsweetened strawberries ( not thawed), coarsely

chopped

- 3/4 cup milk

- 1/3 cup vegetable oil

- 1 large egg

- 1 tsp vanilla extract

TOPPING:

 

1/2 cup firmly packed brown sugar

1/2 cup shredded sweetened coconut

-2 tbs all-purpose flour

2 tbs chilled butter

 

Preheat oven to 375F. Grease 12 standard size muffin pan cups or line

with paper liners.

Mix together flour, granulated sugar,coconut, baking powder, & salt.

Stir in frozen strawberries.

Mix together milk, oil, egg & vanilla.

Make a well in the center of flour mixture. Add milk mixture all at

once to well, tossing with a fork until dry ingredients are just

moistened. ( Do not overmix.)

Spoon in batter into prepared pan, filling three-quarters full.

To prepare topping, in a medium bowl, mix together brown sugar,

coconut, & flour. Using a pastry blender or two knives, cut butter

into coconut mixture until coarse crumbs form.Sprinkle over muffins.

Bake muffins until tops are firm & golden, 25 minutes. Transfer pan to

a wire rack to cool slightly. Turn muffins out onto rack to cool

completely.

 

 

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