Blueberry, Coconut, Macadamia Nut Muffins

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray or use liners. Combine coconut, 2 Tbsp all-purpose flour, 2 Tbsp brown sugar and 2 Tbsp macadamia nuts in a small bowl. Drizzle with 1 Tbsp oil; stir to combine. Set aside

Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In another bowl combine remaining 1/2 cup brown sugar, remaining 1 Tbsp oil, egg, egg white, buttermilk, butter and coconut extract (vanilla can be used also) stir well. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.

Add blueberries and remaining 3 Tbsp nuts; fold gently. Divide batter into muffin cups. Sprinkle with the reserved coconut topping and press gently into batter.

Bake muffins until golden brown and wooden skewer comes out clean, about 20 minutes. Let cool in pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.

*Note: if you don't have buttermilk just combine 1 tsp lemon juice with regular milk and let stand for 5-10 minutes before using

Ingredients:

1/4 cup coconut (sweet or unsweet)

2 Tbsp plus 3/4 cup all-purpose flour, divided

2 Tbsp plus 1/2 cup brown sugar, divided

5 Tbsp chopped macadamia nuts, divided

2 Tbsp canola oil, divided

1 cup whole-wheat pastry flour or whole wheat flour

1 tsp baking powder

1/4 tsp baking soda

1/8 ts salt

1/2 tsp ground cinnamon

1 large egg

1 large egg white

*3/4 cup nonfat buttermilk

2 Tbsp butter, melted

1/2 tsp coconut or vanilla extract

1 1/2 cups fresh blueberries (can use frozen but do not thaw before using)

Nutrition info: Per muffin

202 calories; 9g fat; 23 mg cholesterol; 28g carbs; 4g protein; 2g Fiber; 122 mg sodium; 55mg potassium