coconut muffins are great for breakfast


As a child, we all had our favorite food items that mom used to make. For me, that flavor was coconut. Coconut has rich flavors, texture, and creamy. This recipe indeed embodies all those characteristics.

These coconut muffins are a perfect snack, whether it is for parties or breakfast. I like having them for breakfast. Perfect for on to go.

INGREDIENTS:
1 cup shredded sweetened coconut
2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
1 egg
1 cup milk
1/2 cup oil

DIRECTIONS:
1. In a medium bowl, sift together dry ingredients except coconut (flour, baking powder, sugar, and salt). Set aside.
2. In a small bowl, combine together egg, milk and oil. Add egg mixture at once to dry ingredients.
3. Stirring mixture only until the dry ingredients are moistened; add shredded coconut. The batter will be lumpy.
4. Spoon into lightly greased muffin tin, filling each cup half to two-thirds full. Bake in a 375 degree oven for 15 to 20 minutes, or until golden brown.

Recipe here.

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