In a small bowl, combine the boiling water and the LC-Natural Sweet Drops.
Pour over the coconut and mix until evenly moistened.
Cover with plastic wrap and let stand 10-15 minutes.
Preheat oven to 350 degrees. Move oven rack to the second from top position.
Spray 12 muffin cups with non-stick spray or use muffin cup liners.
In a large bowl, combine dry ingredients including the sweetened coconut.
In a medium bowl, combine the wet ingredients and mix well.
Make a well in the dry ingredients and add the wet ingredients, reserving 1/4 cup.
Mix well with mixer or by hand. If the batter is too thick (or dry looking), add reserved 1/4 cup wet ingredients, one tablespoon at a time until batter is neither too runny or too dry.
Divide batter quickly and evenly among the 12 muffin cups using an ice cream scoop or large spoon.
Bake for 15 minutes; tops will be slightly browned. A toothpick inserted in center of muffin should come out clean. Do not overbake. Check early and often.
Remove from oven, let sit in pan for 5 minutes, then transfer muffins to cooling rack.
Option: add 1/2 to 1/3 cup sugar free chocolate chips for a low carb Mounds candy bar muffin!
