Fresh Apricot Coconut Muffins

Preheat the oven to 400 degrees. Line a standard muffin pan with 12 paper liners. Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

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.

Add the dry ingredients to the wet ingredients and stir until almost combined, then gently fold in the apricot and shredded coconut.

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.

Cool on a wire rack 10 minutes, then remove the muffins from the pan and cool completely on the wire rack.

Store unused muffins in an airtight container at room temperature. Enjoy!"