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.

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Slavka Festive Sweet Potatoes

Servings: 4–6

Ingredients:

• 1 large red onion
• 1/3 cup Gold Label Virgin Coconut Oil
• 3 to 4 pounds sweet potatoes or yams
• 2 tablespoons water
• 1/4 cup pure maple syrup
• 1/4 cup chopped pecans (optional)

You will need a 2 to 3 quart skillet or pan with cover.

Directions:

Cook onion pieces (peeled, quartered, and thinly sliced) in Gold Label Virgin Coconut Oil on medium heat for one to two minutes or just until they are limp.

Stir sweet potatoes (pealed and sliced 1/4 to 1/3 inch thick) in with the onion.

Add water, maple syrup, and nuts.

Stir and reduce heat to medium-low.

Cover tightly and simmer on medium-low until potatoes are soft (about 30 minutes). You may use low heat, depending on your stove and the type of pan you use. (This recipe was made using an electric stove).

Mix and serve hot with a few chopped nuts sprinkled on top.

Note: You may need to add 1 tablespoon of water during cooking to prevent sticking, depending on the type of pan you use. A thick bottom or cast-iron pan works the best.

Recipe submitted by Slavka, Eagleville, PA.

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Coconut, Snickerdoodle Delights!

Servings: approximately 6 dozen (Cut in half for a smaller quantity.)

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup Virgin Coconut Oil
• 1 cup whole sugar
• 1 cup honey
• 2 teaspoons vanilla
• 2 eggs
• 3 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon Himalayan Salt
• 1 teaspoon cinnamon
• 1 cup shredded coconut
• 1/2 cup freshly ground flax seeds
• extra cinnamon and sugar mixed together for sprinkling

Directions:

Heat oven to 375 degrees.

Cream together butter, coconut oil, sugar, honey, vanilla, and eggs in a large mixing bowl on medium speed. Be sure to scrape the sides of the bowl consistently until smooth. Sift in flour, baking soda, salt, and cinnamon. Add coconut and ground flax seeds. Place each teaspoon of rolled dough on an ungreased cookie sheet.

Bake for 5 minutes. Remove from oven and gently press each cookie with the bottom of a glass. Now sprinkle each cookie with the cinnamon and sugar mixture and return to the oven to bake an additional 3 to 4 minutes until a light golden color. Let cool 5 minutes on cookie sheet. Move to a wire rack to finish cooling. Enjoy!

Submitted by Chris, Calamus, IA.

stock photo

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