Pascha Recipes
Strawberry Ambrosia Muffins
Yield: 1 dozen
Ingredients
Muffins
- 2 1/3 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup shredded sweetened coconut
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups frozen unsweetened strawberries (not thawed), coarsely chopped
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Topping
- 1/2 cup firmly packed brown sugar
- 1/2 cup shredded sweetened coconut
- 2 tablespoons all-purpose flour
- 2 tablespoons chilled butter
Instructions
- Heat oven to 375 degrees F. Grease 12 standard size muffin pan cups or line with paper liners.
Muffins
- Mix together flour, granulated sugar, coconut, baking powder and salt. Stir in frozen strawberries.
- Mix together milk, oil, egg and vanilla extract.
- Make a well in the center of flour mixture. Add milk mixture all at once to well, tossing with a fork until dry ingredients are just moistened (Do not over-mix.)
- Spoon batter into prepared muffin cups, filling cups three-quarters full.
Topping
- In a medium bowl, mix together brown sugar, coconut and flour. Using a pastry blender or 2 knives, cut butter into coconut mixture until coarse crumbs form. Sprinkle over muffins.
- Bake muffins until tops are firm and golden, 25 minutes.
- Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool completely.