Coconut muffins

Here’s a tasty recipe for coconut muffins:

Ingredients:

• All-purpose flour: 1 ½ cups
• Granulated sugar: ¾ cup
• Baking powder: 1 tablespoon
• Baking soda: ½ teaspoon
• Salt: ¼ teaspoon
• Eggs: 2 large
• Coconut milk: 1 cup (or regular milk)
• Vegetable oil: ⅓ cup (or melted butter)
• Vanilla extract: 1 teaspoon
• Sweetened shredded coconut: 1 cup (plus extra for topping, if desired)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Mix wet ingredients: In another bowl, whisk together the eggs, coconut milk, vegetable oil, and vanilla extract until smooth.

4. Combine mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined (do not overmix). Fold in the shredded coconut.

5. Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about ¾ full. If desired, sprinkle extra shredded coconut on top.

6. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and serve: Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Enjoy your delightful coconut muffins!