Coconut and Macadamia Nut Muffins

There is something special about bite-size desserts because each bite is complete. Take a cupcake for example. Depending on its size, it usually takes at least 3-8 bites to finish it off and there is a good chance that a few of those bites are missing frosting and/or filling. With bite-size desserts you don't miss out on a thing. All the textures and flavors are experienced simultaneously, sometimes intense and overwhelming, other times delicate and subtle. In addition, I can't help but find their petite-ness irresistibly adorable.



This recipe is from the Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes and Cobblers to Custards and Cookies, by Carole Bloom.

Makes 1 dozen

- 1/2 cup and 1 tablespoon all-purpose flour
- 1/8 tspn baking soda
- pinch of kosher or fine ground sea salt
- 2 tbsp unsalted butter
- 3 tbsp granulated sugar
- 1 extra large egg yolk (at room temperature)
- 1 tspn pure vanilla extract
- 2 tblspns buttermilk
- 1/3 cup sweetened shredded coconut
- 1/4 cup coarsely chopped, toasted unsalted macadamia nuts

1. Preheat oven to 375, place rack at center of the oven
2. Mix flour, baking soda and salt
3. In a separate bowl, beat butter until fluffy
4. Add sugar to butter and creme well
5. Use fork to lightly beat yolk and vanilla, add to butter and sugar mixture (blend well)
6. Add flour mixture to bowl in three parts and alternate with buttermilk (ie. add 1/3 of flour mixture then 1 tbslpn buttermilk and blend)
7. Add shredded coconut and nuts and mix well
8. Spoon mixture into muffin pan
9. Cook for 14 minutes or until toothpick pulls clean