Normally, I’m one of those who never follows a recipe. Occasionally, I see something that looks perfect the way it is, but the creative side in me usually takes over and changes it around.
Everyone asks where I got my love of cooking from. Well, growing up in a house where my mom made a homemade meal every night helped. But she’s the complete opposite. A total recipe follower. Perfectly measuring each ingredient, leveling it off, and following each step. There’s absolutely nothing wrong with this method, I just can’t do it. If I can cut corners, speed something up, or dirty up one less bowl- I’m going to do it! (Luckily, I can only count my kitchen flops on one hand.)
This is one of the very few recipes I’ve ever followed “to a T.” Deb at smitten kitchen is a fantastic food blogger with creative and unique recipes. So, I can’t take credit for these absolutely phenomenal muffins.
This makes 10-12 muffins. They’ll stay good for up to five days, if they last that long.
-1/2 Cup Virgin Coconut Oil
-3/4 Cup All-Purpose Flour
-1/2 Cup Whole Wheat Flour
-1 1/2 teaspoons Baking Powder
-1/4 teaspoon table salt
-1 Cup Greek-style yogurt, at room temperature is best
-1/3 Cup Granulated Sugar
-1 Large Egg, at room temperature is best
-1 teaspoon Vanilla Extract
-3/4 Cup Sweetened Shredded Coconut, divided
Preheat oven to 375F. Line muffin tins with papers or grease them with additional coconut oil.
In a medium bowl, mix together dry ingredients: flour, baking powder, salt, and 1/2 cup of the shredded coconut.
Warm coconut oil until it is liquid. In another bowl, mix together the wet ingredients: yogurt, egg, sugar, coconut oil and vanilla. Gradually mix in the dry ingredients until combined.
Pour batter into the muffin tins, until they are 3/4 full. Sprinkle each with remaining shredded coconut, about 1-2 teaspoons of coconut on each muffin.
Bake for 20 minutes until the tops are golden.