My snowdrift muffins are coconut muffins with white chocolate chips.  Decent fresh fruit is hard to find at this time of the year, and I have been branching out into the use of other dried and preserved fruits.  I love dried coconut, but it has the tendency to dry out your baked goods if you are not careful.  These muffins are slightly sweeter then the ones I would usually bake, but the white chocolate brings a little additional moisture and texture to the dried coconut.  You could, of course, use regular chocolate chips, but then they would no longer be snowdrifts.

Recipe makes 10 muffins.

Ingredients:

• 1 1/2 cup Flour
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1 cup shredded Coconut (I used sweetened coconut, and halved my quantity of coconut cream (1/8 cup))
• 1/2 cup White Chocolate Chips
• 1/2 cup (1 stick) Butter
• 2 Eggs
• 1/2 tsp Almond Extract
• 1/4 cup coconut cream (or Honey)
• 1/2 cup Milk
• 1 tbsp sanding Sugar for dusting

Directions:

1. Preheat the oven to 350 F (~ 177 C).
2. Sieve the Flour and Baking Powder into a bowl along with the salt.
3. Stir in the coconut and white chocolate chips.
4. Set the bowl aside.
5. In an other bowl, whisk all of the wet ingredients together, including the coconut cream.
6. Pour the wet ingredients over the dry ingredients, and fold them together gently until just barely combined.
7. Spoon the batter into a greased or lined 12 muffin tin leaving two of the muffin cups empty.
8. Fill the empty muffin cups with water.
9. Sprinkle the tops of the muffins with the sanding sugar.
10. Bake for ~22-25 minutes.