Normally, I’m one of those who never follows a recipe.  Occasionally, I see something that looks perfect the way it is, but the creative side in me usually takes over and changes it around.

Everyone asks where I got my love of cooking from.  Well, growing up in a house where my mom made a homemade meal every night helped.  But she’s the complete opposite.  A total recipe follower.  Perfectly measuring each ingredient, leveling it off, and following each step.  There’s absolutely nothing wrong with this method, I just can’t do it.  If I can cut corners, speed something up, or dirty up one less bowl- I’m going to do it!  (Luckily, I can only count my kitchen flops on one hand.)

This is one of the very few recipes I’ve ever followed “to a T.”  Deb at smitten kitchen is a fantastic food blogger with creative and unique recipes.  So, I can’t take credit for these absolutely phenomenal muffins.

This makes 10-12 muffins.  They’ll stay good for up to five days, if they last that long.

-1/2 Cup Virgin Coconut Oil
-3/4 Cup All-Purpose Flour
-1/2 Cup Whole Wheat Flour
-1 1/2 teaspoons Baking Powder
-1/4 teaspoon table salt
-1 Cup Greek-style yogurt, at room temperature is best
-1/3 Cup Granulated Sugar
-1 Large Egg, at room temperature is best
-1 teaspoon Vanilla Extract
-3/4 Cup Sweetened Shredded Coconut, divided

Preheat oven to 375F.  Line muffin tins with papers or grease them with additional coconut oil.

In a medium bowl, mix together dry ingredients: flour, baking powder, salt, and 1/2 cup of the shredded coconut.

Warm coconut oil until it is liquid.  In another bowl, mix together the wet ingredients:  yogurt, egg, sugar, coconut oil and vanilla.  Gradually mix in the dry ingredients until combined.

Pour batter into the muffin tins, until they are 3/4 full.  Sprinkle each with remaining shredded coconut, about 1-2 teaspoons of coconut on each muffin.

Bake for 20 minutes until the tops are golden.