Double Or Triple Coconut Muffins

• 1/2 cup virgin coconut oil
• 3/4 cup all-purpose flour
• 1/2 cup coconut flour or 1/2 cup whole wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon table salt
• 1 cup full fat Greek yogurt, at room temperature is best
• 1/3 cup granulated sugar
• 1 large egg, at room temperature is best
• 1 teaspoon vanilla extract
• 3/4 cup sweetened flaked coconut, divided

1. Preheat oven to 375u0b0F Either grease 10 muffin cups with butter or coconut oil, or line them with papers.
2. In a small saucepan, warm your coconut oil just until it melts. Or use your microwave on defrost setting 10 seconds at a time. It should still be on the cool side. DON'T over heat . On a hot day mine will liquefy on its own.
3. In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut.
4. In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla. Stir into dry ingredients until just combined.
5. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each. Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.
6. Note - If your yogurt and egg are not at room temperature, they will re-solidify the coconut oil, which is fine for baking but makes the batter quite thick and difficult to stir, like a cookie batter.

virgin coconut oil, allpurpose flour, coconut flour, baking powder, salt, full fat greek yogurt, granulated sugar, egg, vanilla, coconut

Taken from www.food.com/recipe/double-or-triple-coconut-muffins-504705 (may not work)