Lemon Coconut Muffins

• 2 cups Flour
• 1/4 cups Packed Brown Sugar
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 3/4 cups Coconut Milk
• 2 whole Eggs, Slightly Beaten
• 2 Tablespoons Vegetable Oil
• 3/4 cups Lemon Curd
• 3/4 cups Shredded Coconut, Plus Additional For Topping

1. Preheat oven to 400u0b0F. Spray a muffin tin with nonstick spray or line with baking cups.
2. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture and set aside.
3. In a separate bowl, whisk together coconut milk, eggs, oil and lemon curd until smooth. Add to dry ingredients and stir just until combined. Fold in shredded coconut.
4. Spoon batter into prepared muffin tin. Top with additional shredded coconut. Bake for 15-18 minutes for regular-sized muffins (10-12 minutes for mini muffins), or until a toothpick inserted in the center comes out clean.

flour, ubc, baking powder, baking soda, ubc, coconut milk, eggs, vegetable oil, lemon curd, coconut

Taken from tastykitchen.com/recipes/breads/lemon-coconut-muffins-2/ (may not work)