Coconut Crunch Muffins

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 3/4 cup carnation evaporated milk (regular, 2%, or fat-free)
• 1/4 cup lemon juice or 1/4 cup vinegar
• 1 cup granulated sugar
• 1/3 cup butter, melted
• 1 egg
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 3/4 cup flaked coconut, toasted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 1/2 cups europe's best 4-field berry mix, frozen
• 3/4 cup flaked coconut, toasted

Recipe

• 1 preheat oven to 375°f 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. add frozen fruit and stir lightly until just combined into batter.
• 3 spoon batter into muffin cups.
• 4 topping: sprinkle each muffin with 1 tablespoons toasted cococnut.
• 5 bake in preheated oven 25-30 minutes, or until a toothpick inserted in the center comes out clean. let muffins sit for 10-15 minutes before removing from pan. cool on a wire rack.