Coconut Muffins
The first time I made this muffin I was trying to find something good for Sister Edna Ann. She loves coconut just like my Gram! These muffins are delicious and Gram would have LOVED them too! This is my first food post because it is one of my favorite food pictures! Along with trying to figure out how to cook good food, write a blog and figure out all of the technology that goes into this attempt at Mastering of Something…I also want to learn how take, edit and share good pictures of my food and family. I am starting my blog with this picture however, because it came out AWESOME the first time…no edits needed!
These muffins really are as good as they look and did I mention they are pretty healthy too?
Check out the recipe! It is from one of my favorite cooking websites…Smitten Kitchen!
These muffins really are as good as they look and did I mention they are pretty healthy too?
Check out the recipe! It is from one of my favorite cooking websites…Smitten Kitchen!
To make these Coconut Muffins you will need:
1/2 cup virgin coconut oil
3/4 cup of flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon table salt
1 cup greek yogurt at room temperature
1/3 cup granulated sugar
1 large egg at room temperature
1 teaspoon vanilla extract
3/4 cups sweetened shredded coconut, divided
Preheat your oven to 375*. Grease or line your standard muffin tins. In a small saucepan warm up your coconut oil just until it melts. In a medium bowl you will whisk together your flours, baking powder and salt. Stirring in 1/2 cup of the shredded coconut. In a separate bowl, whisk together the egg, sugar, coconut oil, yogurt and vanilla. Stir this into your flour mixture just until combined. Fill your muffin cups with the batter and sprinkle the tops with the remaining coconut (about 1-2 teaspoons on each). Bake 20 minutes or until the tester comes out clean. Transfer to a rack to cool.
These muffins are best the day of, but are good 3-4 days later if stored in an airtight container at room temperature.
1/2 cup virgin coconut oil
3/4 cup of flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon table salt
1 cup greek yogurt at room temperature
1/3 cup granulated sugar
1 large egg at room temperature
1 teaspoon vanilla extract
3/4 cups sweetened shredded coconut, divided
Preheat your oven to 375*. Grease or line your standard muffin tins. In a small saucepan warm up your coconut oil just until it melts. In a medium bowl you will whisk together your flours, baking powder and salt. Stirring in 1/2 cup of the shredded coconut. In a separate bowl, whisk together the egg, sugar, coconut oil, yogurt and vanilla. Stir this into your flour mixture just until combined. Fill your muffin cups with the batter and sprinkle the tops with the remaining coconut (about 1-2 teaspoons on each). Bake 20 minutes or until the tester comes out clean. Transfer to a rack to cool.
These muffins are best the day of, but are good 3-4 days later if stored in an airtight container at room temperature.
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