Strawberry Coconut Muffins

If the combination of strawberries and coconut grabs your fancy, then this recipe for Strawberry Coconut Muffins is for you. So simple, but so tasty...just what I had in mind for a quick, breakfast menu!

I want to give a shout out of thanks to Abbey for giving us permission to use her amazing photo. Abbey lives in Massachusetts and you can find her blogging on shootthespoon blogspot.

photo courtesy of akth on flickr.com

Now about those muffins.....

We're all about the "easy" when it comes to our easy strawberry recipes...so that means one bowl, no fancy appliances needed (yes, I hand stir the batter), super easy clean up without sacrificing the element of deliciousness!

So with no further adieu...let's get down to the ingredients and instructions.

Strawberry Coconut Muffins

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

1. Mix the coconut, flour, sugar, baking powder and salt together.

2. Mix the milk, eggs, oil, and vanilla together.

3. Fold the frozen berries into the flour mixture. Add the liquid ingredients and stir until just combined.

4. 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. Now wasn't that simple?

Things You'll Need to Make These Strawberry Coconut Muffins

If you're going to get serious about baking, and you don't have a good muffin pan on hand, you might want to consider ordering these things from Amazon.com.

Clicking on the pictures will take you directly to the product where you can read customer reviews and check things out. We do earn a small commission if you make the purchase, so our thanks to you in advance if you buy one of these items!

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