We're using this Sunday to catch up on life - clean the condo, do laundry, go to the gym, and prep food. Q is always a helpful sidekick in the kitchen. Today we tried our hands at vanilla coconut muffins.
Vanilla Coconut Muffins
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
2 cups shredded coconut (sweetened or unsweetened)
2 large eggs
1 cup milk (regular or coconut)
1 tbsp vanilla extract
5 tbsp butter, melted
Preheat oven to 350 F. In a large bowl, whisk together flour, baking powder, salt, and sugar. Stir in shredded coconut.
In a medium bowl, whisk together eggs, milk, and vanilla extract. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until the wet ingredients are almost fully combined.
Stir melted butter until completely incorporated.
Divide batter into 12 prepared muffin cups.
Bake for 25 to 28 minutes. Cool muffins completely on wire rack.
Q and I used 3/4 cup sugar, unsweetened shredded coconut, coconut milk, and oil instead of butter. The result was a dense muffin with a slight crumble. We look forward to eating these for breakfast over the next few days!
