This morning we went on a family trip out to visit some old friends who moved quite a ways out of the city last year. We miss them dearly, and it has gotten harder to find any time during the week to see them, so we planned a little Saturday morning gathering at their house. The kids got along GREAT and we were able to drink some yummy home made chai tea (Jennifer I still need this recipe from you) and eat these fabulous muffins and let's not forget the delicious garden cheese spread that we are now going to search out at the grocery store. Jennifer and I met over 4 years ago at our very first ECFE class when Miles and Everett were just little babies. We became friends immediately and started hanging out weekly as we lived less than a mile away from each other. We would meet and swap out recipes, share crafty projects together and let the boys play. We've always had a lot in common and I miss our time together so much. Anyway, whenever she makes something new, I need the recipe and we both usually love the same types of foods. These muffins that she made are soooooo good. I could have eaten them all (I'm pretty sure Evie had several). To my surprise they are actually a recipe off a food blog that I follow called Two Peas and Their Pod. I am making these ASAP. We are big coconut fans around here.
Blueberry Coconut Muffins
ingredients:
1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup coconut oil, melted and cooled to room temperature
1 large egg (or flaxseed replacement, see note)
3/4 cup lite coconut milk
1/2 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1 cup blueberries (fresh or frozen)