Toasted Coconut Muffins

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1 tablespoon canola oil 
• 3 tablespoons cream of coconut 
• 1 large eggs 
• 1 large egg white 
• 1.5 cups flour all-purpose
• 3 tablespoons flour all-purpose
• 0.3 cup granulated sugar 
• 3 tablespoons granulated sugar 
• 0.3 teaspoon ground allspice 
• 1.5 teaspoons lemon rind grated
• 0.3 cup brown sugar light
• 0.5 cup milk 1% low-fat
• 3 tablespoons part-skim ricotta cheese 
• 0.3 teaspoon salt 
• 0.3 cup coconut or sweetened flaked toasted
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare muffins, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife.
3. Combine 1 1/2 cups flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture.
4. Combine milk and next 7 ingredients (through egg white); stir well with a whisk.
5. Add milk mixture to flour mixture, stirring just until moist. Fold in 1/4 cup coconut.
6. Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among muffin cups.
7. To prepare topping, combine 1/4 cup coconut, 3 tablespoons flour, 3 tablespoons granulated sugar, and 1 tablespoon oil in a small bowl; stir with a fork until crumbly.
8. Sprinkle topping evenly over batter.
9. Bake at 350 for 23 minutes or until a wooden pick inserted in center of a muffin comes out clean. Cool in pan on a wire rack 15 minutes.