Coconut Muffins
- Author: LC Foods Community
- Category: Breakfast, Brunch
- 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!