I'm kinda obsessed with coconut right now.
First, it was big, organic flakes, unsweetened., over yogurt or in granola.
Then, it was coconut milk in curries and pies.
Lately, it's been coconut oil.
And I sense a coconut water purge a'coming.
Anyway, make these immediately.
And pretend that they aren't coconut cupcakes and you can actually eat them for breakfast.
And stay tuned for coconut oil in dark chocolate brownies and coconut pancakes.
*But! idea! frost with a cream cheese frosting and sprinkle with coconut for cupcakes! Or mix in pineapple chunks...into the batter or the frosting. Um, yes please.*
From Smitten Kitchen
1/2 cup virgin coconut oil
3/4 cup 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, room temperature
1/3 cup sugar
1 large egg, room temperature
1 teaspoon vanilla
3/4 cup sweetened shredded coconut, divided
Preheat oven to 375*. Either grease 12 muffin cups with butter or coconut oil, or line them with papers.
In a small saucepan, warm your coconut oil over low heat just until it melts. It should still be on the cool side.
In a medium bowl, whisk together the flours, baking powder and salt. Stir 1/2 cup shredded coconut.
In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla.
Stir into dry ingredients until just combined.
Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each.
Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool. Enjoy!