Serves: 5
Total Calories: 646
Yield: 12 Muffins

DRY INGREDIENTS
1 cup whole wheat pastry flour
1 cup unbleached flour
1/2 cup whole wheat flour
3/4 cup light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
1 1/2 cups coconut milk
3/4 cup sour cream
1 large egg
1 teaspoon vanilla extract
CUSTARD SAUCE
1 tablespoon light margarine
1 1/2 tablespoons cornstarch
3/4 cup milk
3 tablespoons light brown sugar
1 teaspoon vanilla extract
GOODIES
1/2 cup flaked coconut

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

4. Bake for 15 to 20 minutes.

5. While the muffins bake, prepare the custard sauce. Melt the margarine in a saucepan over medium heat. Add the cornstarch and stir to a smooth paste. Add the milk and brown sugar. Stirring frequently, cook the mixture over low heat about 15 minutes or until it thickens. Remove from the heat, add the vanilla, and stir to a smooth consistency. Set aside to cool.

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

7. When ready to serve, place each muffin in the center of a small serving dish. Top with approximately 1 tablespoon of custard sauce and a large pinch of coconut. Serve warm.

Nutritional Facts:

Serves: 5
Total Calories: 646
Calories from Fat: 234

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