Espresso Macaroon Muffins

Ingredients: non-stick cooking spray 1 cup sweetened coconut flakes 1/3 cup sliced almonds 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided 4 cup all purpose flour 2 tablespoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 cup sugar 1 1/3 cup warm water 2 large eggs 2/3 cup canola oil 2 teaspoon vanilla extract 1/4 cup instant espresso coffee
Rated

NUTRITION INFORMATION

Serving Size 1 muffin of 24
Calories Per Serving 220
Total Fat 10g
Calories From Fat 80g
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 20mg
Sodium 250mg
Carbohydrates 28g
Dietary Fiber 1g
Sugar 11g
Protein 4g
Percent Daily Value*: Vitamin A 2%, Calcium 10%, Vitamin C 0%, Iron 8%.

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HEAT oven to 350°F. Line muffin pans with paper baking cups or coat with no-stick cooking spray. Combine coconut, almonds and 2 tablespoons sweetened condensed milk in small bowl.

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COMBINE flour, baking powder, salt and cinnamon in large bowl. Whisk remaining sweetened condensed milk, warm water, eggs, oil, vanilla and instant espresso coffee powder in large bowl until combined and espresso powder is dissolved. Pour into flour mixture. Mix until combined.

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SPOON batter evenly into prepared muffin tins. Sprinkle 1 1/2 teaspoons reserved coconut mixture on top of each muffin.

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BAKE 18 to 20 minutes or until toothpick inserted in highest point of muffin comes out clean. Cool 5 minutes.

NUTRITION INFORMATION

Serving Size 1 muffin of 24
Calories Per Serving 220
Total Fat 10g
Calories From Fat 80g
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 20mg
Sodium 250mg
Carbohydrates 28g
Dietary Fiber 1g
Sugar 11g
Protein 4g
Percent Daily Value*: Vitamin A 2%, Calcium 10%, Vitamin C 0%, Iron 8%.

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Breakfast

Espresso Macaroon Muffins

Espresso Macaroon Muffins

Ingredients

Instructions

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