Coconut Muffins

Ingridients

2 eggs, separated

2 tablespoons margarine, softened

2 tablespoons honey

1/4 teaspoon almond extract

1/3 cup boiling water

3/4 cup unsweetened flaked coconut

3/4 cup all-purpose flour

Directions

In a large bowl beat egg yolks. Add the butter, honey, almond extract, boiling water, coconut, and flour. Stir until just blended.

In a separate bowl, beat egg whites until stiff with an electric mixer. Fold egg whites into muffin batter. Pour batter two-thirds of the way full into greased muffin tin.

Bake in a preheated 350 degree F (175 degrees C) oven for 20 to 25 minutes.