Raspberry Coconut Muffins
A homemade American-style continental breakfast beckons everyone to the kitchen and starts the day off on a cheery note.
These easy muffins have flavorful batters and crunchy toppings. They can be frozen and reheated whenever you’re ready to serve them (warm, of course).
Add a fruit smoothie and hot coffee and you have your breakfast. For brunch, you could add scrambled eggs, bacon and a bowl of cut-up fruit.
Combine flour, sugar, baking soda, salt, zest and currants in bowl.
Whisk together buttermilk, oil and egg in small bowl. Add to dry ingredients. Stir just until combined. Let batter rest 15 minutes. Divide among 12 paper-lined muffin cups.
Place 1/2 teaspoon preserves in center of each muffin. Use spoon to push down into centers. Spread scant 1 teaspoon preserves over each muffin. Sprinkle with coconut, dividing evenly.
Bake at 375 degrees until toothpick inserted in center comes out clean, about 20 minutes. Cool on rack 15 minutes before serving. (Can be made ahead and kept at room temperature two days or frozen up to one month in airtight plastic bag. Let come to room temperature before reheating. Reheat in 300-degree oven 10 to 12 minutes or in microwave until just warm.)
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