Double Coconut Muffins
Adapted from www.smittenkitchen.com
Makes 10-12 regular sized muffins
Ingredients
1/2 cup coconut oil
3/4 cup all purpose flour
1/2 cup wheat flour
1 1/2 tsp baking powder
1/4 tsp table salt
1 cup plain yogurt, best if at room temperature (Smitten Kitchen calls for Greek yogurt but I didn't have any in the fridge. I thought they were amazing with the plain stuff, but I bet they are even better with the Greek!)
1/3 cup granulated sugar
1 large egg, best if at room temperature
1 tsp vanilla extract
3/4 cup sweetened shredded coconut, divided
Instructions
Preheat oven to 375*. Line muffin tin with paper liners, or spray pan with non-stick spray. (As a side note, Owen and I couldn't wait for the muffins to cool, and as such, we lost half of the muffins to the paper. Best to wait for them to cool, otherwise there is an unnecessary waste of baked goodness!)
In a small pan, heat the coconut oil until JUST MELTED. You don't want it hot. I heated mine on medium-low and it worked perfectly.
In a medium bowl mix together the flours, baking powder, and salt. Stir in 1/2 cup of the shredded coconut - you may have to use your fingers to break apart the coconut. In a separate bowl, mix the yogurt, sugar, egg, vanilla and coconut oil. Stir into dry ingredients. Spoon mixture into muffin tins. Sprinkle the remaining coconut over the muffins.
Bake for 20 minutes, or until tester comes out clean. Move to rack to cool.
**If you are interested in variations, go to www.smittenkitchen.com.
AMAZING.
