Serves: 5
Total Calories: 902
Yield: 12-14 Muffins

DRY INGREDIENTS
1 1/2 cups whole wheat flour
1/2 cup unbleached flour
1/2 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
WET INGREDIENTS
2 cups buttermilk
1/4 cup canola oil
1 large egg
2 teaspoons vanilla extract
GOODIES
1/2 cup granola cereal
1/2 cup semisweet chocolate chips or carob chips
1/2 cup flaked coconut
1/2 cup coarsely chopped roasted walnuts
1/2 cup roasted sunflower seed
TOPPING
1/4 cup flaked coconut

1. Preheat the oven to 375°F.

2. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with a pinch of coconut, taking care to sprinkle it evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly.

5. Bake for 15 to 20 minutes.

6. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 902
Calories from Fat: 410

More Recipes from the The Complete Muffin Cookbook Cookbook:
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Apple-Walnut Crumble Muffins
Apple-iscious Apple Spice Muffins
Apricot-Sesame Muffins
Crazy About Nuts and Seeds
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Chai Muffins
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Cracked-Up Wheat Muffins
Dad's Summer Squash Muffins
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Mom's Applesauce Muffins
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