Yesterday was non-stop, and I had a bijillion things to do and I was exhausted at the end of it, so much so that I decided it would be appropriate to change into footie pajamas mid dinner party, and then went to bed early, while all the guests were still here. As of right now, I am still in the footie pajamas, on the couch. It. Is. Awesome.
I got up briefly, because breakfast is important and I like baked goods. You know, something you can eat while you sit on your ass in front of the TV? That’s all I wanted, and so: Muffins. Lemony coconut muffins – little breakfasty bites – perfect for a pleasantly aimless Sunday morning.
Lemony coconut muffins
- 1/2 cup butter (at room temperature)
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup coconut milk
- 1 lemon (1/2 tsp. lemon zest, juice of whole lemon)
- 1/2 tsp. vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup toasted unsweetened coconut
Preheat oven to 375°F.
In a large bowl, cream together the butter and the sugar until light and fluffy. Drop in eggs, one at a time, beating thoroughly after each egg. Add coconut milk, lemon zest and juice, and continue beating until batter is smooth.
Sift the flour, baking powder, and salt into the mix. Add in coconut as well. Fold the dry ingredients into the batter until just moistened.
Fill a muffin pan with 12 muffin liners, and then divide the batter between the 12 cups. Bake for 20 to 25 minutes, or until a toothpick inserted into the centre of one comes out clean. Muffins should be yellow and lightly golden.
Remove muffins to a wire rack to cool, but serve warm, preferably with butter and a cup of tea or milk. These little muffins are so nice – softly coconutty, with a pop of lemon in every bite. Sweet, fluffy, and unexpected – I think I’ll make these next time we host brunch here. I bet they’d be nice with lime instead of lemon, if you wanted to switch things up. Lovely, and I tested them on the couch and they were perfect there too.