Wow ~ Is all I can say. But then again I'm a huge fan of both white chocolate and coconut. BUT I did make a few changes. I baked at 350 Degrees F for 25 minutes. I also added 1 teaspoon of Lorann coconut bakery emulsion (available through Amazon if you can't find it locally). I also topped with my favourite coconut topping made with 1 cup of coconut, 1/3 cup sugar and 2 tablespoons of melted butter. ~ Just add this topping on top of the batter in the paper cases. Gives it a next crunchy texture and really does finish off these muffins. Thank you so much for sharing this recipe.
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