Recipe - Chocolate Coconut Raisin Muffins

2 cup Allpurpose flour; sifted
2 teaspoon Double acting baking powder
1 teaspoon Baking soda
1/8 teaspoon Salt
2 teaspoon Ground cinnamon
One half teaspoon Ground nutmeg
8 tablespoon Unsalted butter; (1 stick)
softened
One fourth cup Granulated sugar
One half cup Packed light brown sugar
2 lg Eggs; at room temperature
1 cup Sour cream
1 teaspoon Vanilla extract
Three fourths cup Sweetened shredded coconut
6 ounce Semisweet chocolate; finely
chopped
2/3 cup Raisins

Position a rack in the center of the oven and preheat to 350°F. Line a
muffin tin with muffin cups. Sift the flour, baking powder, baking soda,
salt, cinnamon and nutmeg into a medium bowl. Stir together with a wooden
spoon until thoroughly blended. In a 4 1/2quart bowl of a heavyduty
electric mixer, using the paddle attachment, beat the butter until creamy.
Gradually add the granulated sugar and brown sugar and beat for 3 to 4
minutes, until the mixture is light in texture. One at a time, beat in the
eggs, beating well after each addition. Beat in the sour cream and vanilla.
On low speed, onethird at a time, beat in the flour mixture. Stir in the
coconut, chocolate and raisins. Using two spoons, fill the muffin cups 3/4
full. Bake the muffins for 16 to 18 minutes, or until springy to the touch.
Cool the muffins in the pan, set on a rack. When cool, store the muffins
immediately in a plastic bag or airtight container.

YIELD: 12 muffins

PREPARATION: 30 minutes plus baking and cooling times.
Posted to recipeludigest Volume 01 Number 449 by "Bunny"
layla696@ix.netcom.com on Jan 4, 1998