Lemon, Coconut Muffins

Servings: 12 muffins

Ingredients:

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1 cup shredded coconut, plus 4 tablespoons (or more) for sprinkling tops
• 4 teaspoons baking powder
• 1/3 cup coconut oil
• 3/4 cup whole sugar
• 1 egg
• 2 tablespoons lemon zest, finely grated
• 1 cup milk

For the glaze:

• 1/2 cup whole sugar
• 1/4 cup lemon juice
• 3 tablespoons water
• 1 tablespoon lemon zest, finely grated

Directions:

Preheat oven to 375 degrees. Line a muffin pan with paper muffin liners.

Mix flours, coconut, and baking powder in a small bowl. Set aside.

Whisk coconut oil and sugar into a large bowl until well blended. Add egg and lemon zest and beat well.

Add flour mixture in 3 parts, alternating with milk in 2 parts, stirring after each addition until just combined. Fill muffin cups 3/4 full.

Sprinkle tops with 4 tablespoons or more coconut. Bake for 15 to 20 minutes until toothpick inserted in the center of muffin comes out clean.

While muffins are in the oven, prepare the glaze. Combine all 4 ingredients in a small saucepan. Heat on medium heat until boiling, then reduce heat to medium-low. Cook, stirring occasionally, for 2 to 4 minutes until mixture begins to thicken. Remove from heat.

When muffins are finished cooking, place on a wire rack with some aluminum foil underneath to catch the drips. Carefully spoon glaze over hot muffins.

Recipe submitted by Gina, Saint Petersburg, FL.

example photo

Submit your recipe here!

Light-as-a-Feather Breakfast Muffins

Ingredients:

• 1/3 cup Gold Label Virgin Coconut Oil
• 1/2 cup whole sugar
• 1 egg
• 1 1/4 cups flour or 1 cup regular flour and 1/4 cup coconut flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon Himalayan Salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup milk
• 3 tablespoons butter, melted
• 1 teaspoon cinnamon
• 1/3 cup sugar
• shredded coconut (optional)

Directions:

In a large mixing bowl, cream the oil, sugar, and egg. In a separate bowl, combine the flour, baking powder, salt, and nutmeg. Add the flour mixture to the creamed mixture in increments, alternating with the milk.

Fill 8–10 greased muffin cups to about 2/3 full. Bake at 325 degrees for 20–25 minutes or just until golden. Let cool for 3 minutes.

While cooling, mix cinnamon and sugar and melt the butter. Roll the tops of the muffins in butter and then in the cinnamon-sugar mixture. Sprinkle the shredded coconut on top, if desired. Enjoy!

Recipe submitted by: Shelly, Upland, IN.

Submit your recipe here!