BCL - Diabetic-Friendly Coconut Muffins Popular Recipes

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Diabetic-Friendly Coconut Muffins

"No aftertaste, very moist, so right!"

Ingredients :

• cooking spray
• 2 cups all-purpose flour
• 1/3 cup white sugar
• 1/4 cup sweetened flaked coconut
• 2 teaspoons baking powder
• 1/four teaspoon salt
• 1 (eight ounce) box low-fats vanilla yogurt
• 1 huge egg, lightly overwhelmed
• 1 big egg white, lightly overwhelmed
• 1/four cup vegetable oil
• 1/4 teaspoon coconut extract

Instructions :

Prep : 15M	Cook : 12M	Ready in : 35M

• Preheat oven to four hundred degrees F (2 hundred stages C). Spray 12 muffin cups with cooking spray.
• Stir flour, sugar, coconut, baking powder, and salt in a big bowl and make a properly in the middle. Whisk yogurt, egg, egg white, vegetable oil, and coconut extract together in a separate bowl until thoroughly blended. Pour egg combination into well in dry components and stir simply until moistened. Pour batter into organized muffin cups, filling them 3/four complete.
• Bake within the preheated oven until lightly browned, about 20 mins. Remove truffles from pan right away.

Notes :

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