Ingredientes para Individual Blueberry Coconut Pound Cake Muffins
- Unsalted Butter
- 1 cup granulated sugar
- Lime Zest
- 2 large eggs
- Heavy Cream
- All Purpose Flour
- 1/4 teaspoon salt
- Sweetened Flaked Coconut
- 1 cup fresh blueberries
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Cómo preparar Individual Blueberry Coconut Pound Cake Muffins
- Preheat oven to 350°F (175°C) and line a 7-cup muffin tin with paper liners or grease and flour the cups.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter, 1 cup granulated sugar, and 1 teaspoon lemon zest until light and fluffy.
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1/2 cup shredded coconut and 1 cup fresh blueberries.
- Spoon batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the tops of each muffin with the remaining 3 tablespoons of shredded coconut.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the edges are golden brown.
- Let the muffins cool in the tin for a few minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
106g
Fat
70g
Carbs
13g
