Ingredients:

1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup coconut flakes
2 teaspoons baking powder
2 large eggs
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1/4 cup water

12 paper cups
12-muffin pan


Preheat oven to 375 degrees F.

In medium bowl, whisk eggs with
wire whisk until blended.






















Add oil.


















Add vanilla extract.



















Whisk until well-blended and
smooth.

















Put flour into large bowl. Add
coconut flakes.


















Add sugar.


















Add baking powder.



















Mix with spoon to blend all
ingredients well.

















Pour egg mixture into bowl with
flour mixture.

















Add water and mix with spoon
just until flour is moistened, not
until smooth. Do not over mix!

















Line muffin pan with paper cups.
Spoon batter into cups, filling
cup by 3/4, leaving room for
muffins to rise.





































Bake in preheated oven at 375
degrees F for 20 to 25 minutes,
or until golden and tops spring
back when touched lightly. Let
cool in pan for 5 minutes before
unmolding.

Fluffy and packed with coconut, these muffins are
an easy way to spruce-up a basic muffin recipe.
Perfect for brunch or with coffee.

Coconut Muffins

Adapted from

The Ultimate Muffin Book: More Than 600 Recipes for Sweet and Savory Muffins