Toasted Coconut Muffins
Author: My Dragonfly Cafe
- 1 c. coconut oil
- ½ c. sugar(RAW)
- ¼ c. dark brown sugar
- 2 large eggs, beaten
- 1 c. vanilla Greek yogurt
- 2. t. coconut extract
- ½ t. rum extract - optional
- 2 c. flour
- 1 t. baking soda
- 1 t. baking powder
- ½ t. Kosher salt
- 1 c. coconut, toasted
- Cream together oil and sugars.
- Combine eggs, yogurt and extract; blend into creamed mixture.
- Whisk the dry ingredients together with the toasted coconut.
- Blend into batter until well incorporated.
- Using an ice cream scoop, drop about 1½ scoops into each lined muffin(cupcake) tin.
- Bake at 375 degrees for about 18 minutes or until lightly brown.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/toasted-coconut-muffins/
3.5.3218