Coconut Muffins

Another breakfast muffin, another tool for bribery. Can't blame a girl for using her talents, right?

After the layered coconut cake from a few weeks ago, I had extra shredded coconut leftover and needed to get some baking therapy action going. Hence my newest breakfast nosh was born - Coconut Muffins.

The recipe is similar to an old one from Mr. Breakfast.com, however I did some modifying (can't help myself). I reduced the baking powder, added some baking soda, swapped the oil for applesauce, used coconut milk in place of regular milk, added vanilla and coconut extracts, and some sugar. Wow, I guess I did change a lot of the original recipe. They ended up great! Not too sweet, very tasty, exactly what you want in a breakfast muffin. Enjoy!

Coconut Muffins
Adapted from: Mr Breakfast.com

• 1 cup shredded coconut (sweetened is preferred)
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda 
• 1/4 cup brown sugar
• 1/8 cup white sugar
• 1/2 tsp salt
• 1 egg
• 1 cup lite coconut milk
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1/3 cup applesauce  

In a medium bowl, sift together dry ingredients except coconut (flour, baking powder, baking soda, sugar, and salt). Set aside.

In a small bowl, combine together egg, milk and applesauce. Add vanilla and coconut extracts and mix. Then add egg mixture at once to dry ingredients.

Stirring mixture only until the dry ingredients are moistened; add shredded coconut. The batter will be lumpy.

Spoon into lightly greased mini muffin tin, filling each cup half to two-thirds full. Bake in a 350 degree oven for 11-13 minutes, or until golden brown. If using regular or jumbo size muffin tins, bake for a few minutes longer.