Double Coconut Muffins
Photo © Deb Perelman
- 1/2 cup virgin coconut oil
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon table salt
- 1 cup full fat Greek-style 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 shredded coconut, divided
- This recipe is vegetarian
- Produce
- Coconut, sweetened (3/4 cup)
- Cooking & Baking
- All-purpose flour (3/4 cup)
- Baking powder (1 1/2 teaspoons)
- Coconut oil, virgin (1/2 cup)
- Granulated sugar (1/3 cup)
- Table salt (1/4 teaspoon)
- Vanilla extract (1 teaspoon)
- Whole wheat flour (1/2 cup)
- Dairy
- Greek-style yogurt, full fat (1 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published February 22, 2012 (11 months ago).
384 people saved this recipe.
