2 eggs
1/2 cup buttermilk
3/4 cup baking powder
3/4 teaspoon baking soda
1 teaspoon baking powder
1 cup all-purpose flour
1 1/2 cups white sugar
1 cup flaked coconut
1 cup chopped walnuts
1/2 cup chopped pecans
1 1/2 tablespoons butter, softened
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 cups raisins
1/2 cup walnuts
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can fruit filling
3 tablespoons lemon zest
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a medium bowl, stir together eggs, buttermilk, baking powder, baking soda and baking powder until well blended. Mix in flour and sugar; beat well. Stir in coconut and pecans. Pour batter into prepared muffin cups or paper liners.
Bake in preheated oven for 25 minutes, or until filled and bubbly. Reduce heat to 350 degrees F (175 degrees C).
When muffins are cool, mix cream cheese, fruit filling, lemon zest and vanilla extract in medium bowl. Serve warm.