From the Cook
From the Cook
From the Cook
From the Cook
1/5
Fresh Apricot Coconut Muffins
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Instructions
1
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Preheat the oven to 400 degrees. Line a standard muffin pan with 12 paper liners. Set aside.
2
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3
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In a large bowl, whisk the sugar, eggs, oil and orange zest vigorously until frothy, about 1 minute. Add the milk and vanilla and whisk until well blended.
4
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Add the dry ingredients to the wet ingredients and stir until almost combined, then gently fold in the apricot and shredded coconut.
5
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Using an ice cream scoop, scoop the muffin batter evenly between the (12) muffin cups and top with the coconut flakes, if using. Bake 15-18 minutes or until golden brown and the top of the muffins spring back when gently pressed or a toothpick inserted into the center comes out clean.
6
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Cool on a wire rack 10 minutes, then remove the muffins from the pan and cool completely on the wire rack.
7
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Store unused muffins in an airtight container at room temperature. Enjoy!"
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Recipe Facts
Diet at a Glance
Vegetarian
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
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