Coconut-Banana Muffins with Swiss Cheese

Servings: 42


1/2 cup milk
2 teaspoons lemon juice
3 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter, softened
2/3 cup sugar
3 large eggs
1 teaspoon vanilla
1/2 cup cream of coconut
3 ripe bananas (1 cup), mashed
2 cups (8 ounces) finely shredded Wisconsin swiss cheese (reserve 1/4 cup to sprinkle on top, if desired)

Cooking Directions:

Combine milk and lemon juice; set aside. Sift flour, baking powder, baking soda and salt together. In a large bowl, cream butter and sugar with an electric mixer. Add eggs one at a time, beating well after each addition. Add vanilla, cream of coconut, bananas and milk mixture. Add flour mixture; blend just until moistened. Stir in cheese. Fill greased or paper-lined muffin cups 1/2 to 2/3 full. Sprinkle with reserved cheese, if desired. Bake at 375° F for 30 to 35 minutes.

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