Looking for a delicious treat? These tasty gluten free coconut muffins are sure to fit the bill!
Preheat oven to 345 degrees
In a bowl, mix together the following:
2 c. flour
3/4 c. sugar
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
2 eggs (or equivalent with Ener-G Egg Replacer)
1 1/4 c. milk (dairy-free milk, such as Rice Dream can be used)
1/2 c. butter
1/3 bag of Baker’s angel flake sweetened coconut shreds (14 oz. bag)
Optional: 1 cup of gluten free chocolate chips (we like Enjoy Life mini morsels) or 1/4 cup Hershey’s cocoa. **Note, if adding Hershey’s cocoa, add 1/4 c. to 1/2 c. additional milk.**
Pour batter into muffin tins. Baking time: 20 minutes
Yield: 24
Penny Zeller 