Instructions
- HEAT oven to 350°F. Line muffin pans with paper baking cups or coat with no-stick cooking spray. Combine coconut, almonds and 2 tablespoons sweetened condensed milk in small bowl.
- COMBINE flour, baking powder, salt and cinnamon in large bowl. Whisk remaining sweetened condensed milk, warm water, eggs, oil, vanilla and instant espresso coffee powder in large bowl until combined and espresso powder is dissolved. Pour into flour mixture. Mix until combined.
- SPOON batter evenly into prepared muffin tins. Sprinkle 1 1/2 teaspoons reserved coconut mixture on top of each muffin.
- BAKE 18 to 20 minutes or until toothpick inserted in highest point of muffin comes out clean. Cool 5 minutes.
Nutritional Facts:
- Serving Size 1 muffin of 24
- Calories Per Serving 220
- Total Fat 10 g
- Calories From Fat 80 g
- Saturated Fat 2.5 g
- Trans Fat 0 g
- Cholesterol 20 mg
- Sodium 250 mg
- Total Carbohydrates 28 g
- Dietary Fiber 1 g
- Sugars 11 g
- Protein 4 g
