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double coconut muffins
Photo: Diliara Garifullina

double coconut muffins

10 ingredients openrecipes
double coconut muffins

I hadn’t meant to disappear on you, and what’s worse, I have a terrible excuse: I took a nap. In the same week that I conquered my cooking Mount Everest — a I’d only dreamed about for the better part of six years, one that still took me many tries in the kitchen to get right and more than a week just to write — I was going back and forth with my publisher over the page designs for my , and (no doubt) giving some poor book designer some gray hairs. One day, I’ll remind my editor about that time I said that I didn’t care how the book looked, “just make it pretty!” and she’ll snort coffee out her nose. It will probably be a while. Nevertheless, the day after I posted the lasagna recipe, we finally found something that made everyone happy and now they’re designing the remaining hundreds of pages and that night, I think I slept a million hours. I did the same thing the next night and on the third night, when I yawned at 9 p.m. and said I was thinking about calling it a night my husband — who is the one who typically has a bottomless capacity for sleep and I’m the one who pops up at 7:30 even when it’s my turn to sleep in — looked at me like I had two heads. I… just had a lot of catching up to do.

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Estimated Nutrition (whole recipe, rough)

977
Calories
39g
Protein
34g
Fat
125g
Carbs
What these numbers assume — 7 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Coconut 1/2 cup shredded (40g) 283
Yogurt 170g plain Greek 100
Egg 1 large egg (50g) 78
Sugar 1 tbsp (12.5g) granulated 49
Vanilla 1 tsp extract (4ml) 12
Salt 1 tsp (6g) 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1/2 cup (110 grams) virgin coconut oil
  • 3/4 cup (95 grams) all-purpose flour
  • 1/2 cup (60 grams) whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon table salt
  • 1 cup (230 grams) full fat Greek-style yogurt, at room temperature is best
  • 1/3 cup (65 grams) granulated sugar
  • 1 large egg, at room temperature is best
  • 1 teaspoon (5 ml) vanilla extract
  • 3/4 cup (90 grams) sweetened shredded coconut, divided

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By smittenkitchen · Recipe sourced from openrecipes

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