Strawberry Coconut Muffins

Try these strawberry coconut muffins for a change of pace at breakfast time!

Ingredients:

4 oz. toasted coconut
16 oz. bread flour
1 1/2 cup sugar
2 tablespoons baking powder
1 tablespoon salt
2 cups milk
2 large eggs
1/2 cup vegetable oil
1/2 teaspoon vanilla
8 oz. unthawed frozen strawberrries




Instructions:

Mix the coconut, flour, sugar, baking powder and salt together. Mix the milk, eggs, oil, and vanilla together. Fold the frozen berries into the flour mixture. Add the liquid ingredients and stir until just combined. Fill oiled muffin tins 2/3 full of mixture and bake at 400° for 15 minutes or until done.

This recipe can be kept frozen for 30 days.

Yields 12 muffins.

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