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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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These are a combination of fresh orange muffins and my own addition of coconut milk and shredded coconut. The flavors go well together, and they are very moist and yummy. They are also whole wheat. Ingredients:
1 medium orange, seeds removed, with peel |
1/4 cup orange juice |
1/2 cup coconut milk (use oj if none available) |
1 egg |
1/2 cup butter, room temperature |
1 3/4 cups whole wheat flour |
1/2 cup unsweetened coconut |
3/4 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
Directions:
1. Preheat oven to 400 degrees F.
2. Line muffin tins with paper cups or grease.
3. Chop orange and place in blender, puree.
4. Add in orange juice, coconut milk, egg, and butter.
5. Blend until smooth and creamy.
6. In a large bowl, combing remaining ingredients.
7. Fold in blender contents, mix to combine.
8. Scoop into muffin tins (about 3/4 full).
9. Bake 20 minutes.
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