Sour Cream Coconut Muffins
Gluten Free* Coconut Muffins made with sour cream in the batter…
Sour Cream Coconut Muffins
Ingredients
- 3/4 cup gluten free pancake/waffle mix
- 1/3 cup sour cream
- 1/2 cup milk
- 1 egg
- 1/4 cooking oil
- 1/4 cup sugar
- 1/2 teaspoon almond extract
- 1/2 cup shredded coconut
- *Make sure to choose gluten free ingredients to make it gluten free!
Directions
- Add egg to a medium mixing bowl beat with a fork.
- Add sugar, oil, sour cream, milk, almond extract and mix together completely.
- Add the the gluten free pancake/waffle mix and most of the coconut, blend completely together.
- Spray a muffin pan with cooking spray.
- Fill each cavity about 3/4 full, sprinkle some coconut on top of each one.
- Bake in a 350° pre heated oven for about 25 minutes.
- Set pan on cooling rack until cooled, remove muffins from pan.
- Makes about 4 to 6 depending on the size of your muffin pan. After completely cooled. Serve & Enjoy!
