From NESTLE Makes 24 servings (2 pieces per serving) You can’t beat the original. Satisfy your chocolate craving with some Toll House Famous Fudge. INGREDIENTS…
From PILLSBURY BAKING
Makes 6 Muffins
INGREDIENTS
Nonstick cooking spray
3/4 cup PILLSBURY BEST Gluten Free All Purpose Flour Blend
1/4 cup PILLSBURY BEST Coconut Flour
1/2 cup sweetened coconut flakes
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
1/4 cup Vegetable Oil
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
GLAZE
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice
2 tablespoons sweetened coconut flakes, toasted, cooled
DIRECTIONS
1.Heat oven to 375 degrees. Coat 6 muffin cups with no-stick cooking spray. Combine flours, coconut, sugar, baking powder, and salt in large bowl. Whisk egg in medium bowl. Whisk in milk, oil and lemon zest. Add egg mixture to dry ingredients. Stir just until evenly moistened. Sprinkle with lemon juice. Stir to blend. Divide into prepared muffin cups.
2.Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to wire rack to cool.
For Glaze: Stir powdered sugar and just enough lemon juice in small bowl to make a smooth glaze. Spread over slightly warm muffins. Sprinkle with coconut, if desired.
Find this recipe and more holiday treats at pillsburybaking.com
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