Preparation Time: 15 minutes + 15 minutes resting time
Cook Time: 30 minutes
Serving: 12 muffins
Ingredients:
Muffins
• 175 mL (¾ cup) Carnation® Regular, 2% or Fat Free Evaporated Milk
• 50 mL (¼ cup) lemon juice or vinegar
• 250 mL (1 cup) granulated sugar
• 75 mL (1/3 cup) butter, melted
• 1 egg
• 15 mL (1 tbsp) lemon zest
• 5 mL (1 tsp) vanilla
• 625 mL (2 ½ cups) Robin Hood® All Purpose Flour
• 175 mL (¾ cup) flaked coconut, toasted
• 5 mL (1 tsp) baking powder
• 5 mL (1 tsp) baking soda
• 625 mL (2 ½ cups) Europe’s Best® 4-Field Berry Mix, frozen
Topping
• 175 mL (¾ cup) toasted flaked coconut
Preparation:
1. Preheat oven to 375ºF (190ºC). Grease a 12-cup muffin pan or line with
paper liners.
2. Muffins: Combine evaporated milk and lemon juice in a large bowl; milk
will thicken. Whisk in next 5 ingredients until well combined. Add next 4
ingredients. Add frozen fruit and stir lightly until just combined into batter.
3. Spoon batter into prepared muffin cups.
4. Topping: Sprinkle each muffin with 1 tbsp (15 mL) toasted coconut.
5. Bake in preheated oven 25-30 minutes, or until a toothpick inserted
in centre comes out clean. Let muffins sit for 10-15 minutes before
removing from pan. Cool on a wire rack.
Tips:
• Replace Europe’s Best® 4-Field Berry Mix with Carribean Treasure.
Simply chop up the frozen fruit before folding into the batter.
• To toast coconut, place on a baking sheet and bake in a preheated oven
350ºF (180ºC) oven for 8-10 minutes. Mix around every few minutes.