Oatmeal Coconut Muffins Recipe

Name: Oatmeal Coconut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. quick oats; 1 c. buttermilk; 1/2 c. melted shortening or oil; 1 egg; 3/4 c. shredded coconut; strawberry preserves; 1 c. flour, sifted; 1/4 tsp. salt; 1/2 tsp. baking soda; 1 1/2 tsp. baking powder; 1/2 c. brown sugar, packed

Servings: persons

1 c. quick oats
1 c. buttermilk
1/2 c. melted shortening or oil
1 egg
3/4 c. shredded coconut
strawberry preserves
1 c. flour, sifted
1/4 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 c. brown sugar, packed

1
Combine oats and buttermilk in a bowl.
2
Allow to soak 30 minutes.
3
Sift flour, salt, baking powder and baking soda together.
4
Blend together melted shortening, brown sugar, egg and coconut; add oatmeal mixture.
5
Blend well.
6
Stir in dry ingredients, just enough to mix together.
7
Spoon into muffin tins, well-greased, or use cupcake papers.
8
Reserve some batter.
9
With small spoon, put a small dab of preserves on each muffin, then cover each with remaining dough.
10
Bake at 400u00b0 for 20 to 25 minutes.

1299

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. quick oats, 1 c. buttermilk, 1/2 c. melted shortening or oil, 1 egg, and more.

Yes, Oatmeal Coconut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Coconut Muffins

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