Strawberry Coconut Muffins

• FOR THE MUFFINS:
• 1/2 cups Virgin Coconut Oil
• 1 cup Greek Yogurt, Room Temperature
• 1/3 cups Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 whole Egg, Room Temperature
• 1/2 cups White Flour
• 3/4 cups Whole Wheat Flour
• 1/4 teaspoons Salt
• 1/2 cups Sweetened Shredded Coconut
• 1 cup Strawberries, Sliced
• FOR THE TOPPING:
• 1/2 cups Lemon Juice
• 1/2 cups Melted Butter
• 1/2 cups Granulated Sugar

1. For the muffins:
2. 1. Preheat oven to 325u0b0F. Grease and line a muffin tin.
3. 2. In a small saucepan or in a microwave proof bowl, heat up the coconut oil. Set aside to cool slightly.
4. 3. In a mixing bowl mix together the Greek yogurt, sugar, vanilla extract, egg, and cooled coconut oil. Mix until combined.
5. 4. Slowly add the dry ingredients until just combined. Then add the shredded coconut and strawberries by hand.
6. 5. Fill muffin cups about 2/3 full.
7. 6. Bake on 325u0b0F for about 15-20 minutes or until a tester comes out clean.
8. For the topping:
9. 1. Once muffins have cooled and can be handled, juice lemons and melt butter. Mix butter and lemon juice.
10. 2. In an assembly line, dip the top of the muffins in the butter/lemon juice then roll in the sugar. Repeat until complete.

muffins, virgin coconut oil, greek yogurt, sugar, vanilla, egg, white flour, whole wheat flour, ubc, shredded coconut, strawberries, lemon juice, butter, sugar

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