When it pours, time to bake!

On Friday everyone in my office was talking about the tumultuous rain/wind patterns that were ready to attack our city. And so I accepted the fact that I would be stuck indoors this past weekend. Guess that means I'll just cook all day. Double coconut muffins sound like a good idea :). These things are not super sweet so they make a good breakfast treat with some yogurt and fruit. AND it didn't rain on Sunday, oh well! At least I did something productive in the kitchen.


DOUBLE COCONUT MUFFINS
Makes 12 muffins, adapted from a Smitten Kitchen recipe.

INGREDIENTS
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 2% Greek-style yogurt, at room temperature
1/2 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
3/4 cup sweetened shredded coconut, divided

 

DIRECTIONS

1. Preheat oven to 375 degrees. Grease muffin cups with butter or coconut oil or line with papers.

2. In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side.

3. In a medium bowl, whisk together the flours, salt and baking powder. Stir 1/2 cup of shredded coconut in the mixture. 

4. In a separate bowl, whisk together egg, sugar, coconut oil, yougurt and vanilla. Stir into dry ingredients until just combined. 

5. Divide batter among prepared muffin cups then sprinkle the top with remaining coconut, about 1 teaspoon each.

6. Bake for 20 minutes. Transfer muffins to a rack and let cool.

Next time I'm going to change it up and add a cup of chocolate chips or banana to the batter :).