Toasted Coconut Muffins

by Jane

Toasted Coconut Muffins  were always served in a bread basket at local restaurants for years as an appetizer with other types of bread choices. They quickly went up for grabs, literally. The quickest draw wins! I love coconut, but don’t necessarily want to pay for a restaurant meal each time I crave these delights. Two summers ago I created this recipe which satisfied my need for them.

Coconut oil (Crisco brand) is creamed  with Sugar in the Raw (Turbinado sugar) and dark brown sugar.

Add in the two large eggs, Greek  vanilla yogurt and coconut extract. and combine. I even saw a recipe that included rum extract. If you choose to add this, start with 1/2 teaspoon for a slight hint of it. You don’t want it to overshadow the coconut.

Whisk together the dry ingredients. Toss in he toasted coconut.

Here is the batter. It looks a little thick, but smells wonderful. Using a large scoop, I placed a “heaping” scoop into each of the fluted spaces which is about 1/4 of a cup. If you choose to use a cupcake tin, use one and a half scoops. This will vary the cooking time from 15 minutes to about 18 minutes. Test for doneness with a toothpick. You want these to be moist, not dry.

 

 

Allow to cool briefly in the tin on a cooling rack before removing from pan.

 

These taste as good as they smell.

 

 

Now, break apart one (or two) of these wonders and spread some softened butter and YUM! Close your eyes and enjoy this tropical flavor in the comfort of your own home. What’s the second course and who’s serving that?

 

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Toasted Coconut Muffins
The sweet tropical flavor of these Toasted Coconut Muffins satisfies your island fantasies any time of the year.
Ingredients
  • 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
Instructions
  1. Cream together oil and sugars.
  2. Combine eggs, yogurt and extract; blend into creamed mixture.
  3. Whisk the dry ingredients together with the toasted coconut.
  4. Blend into batter until well incorporated.
  5. Using an ice cream scoop, drop about 1½ scoops into each lined muffin(cupcake) tin.
  6. Bake at 375 degrees for about 18 minutes or until lightly brown.
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