We had alot of snow days this year. So many in fact, that to make up the days (and ensure that our kids weren’t in school until the 4th of July!), they’ve extended the school day by 45 minutes until the end of the year. They’re going in 15 minutes early, and getting out 30 minutes later. So, our morning routine has been squeezed a little tighter lately.
Enter a good, homemade muffin. I ended up with a half a can of coconut milk the other day, so I thought a coconut muffin would be a good use for it. I also added plenty of toasted shredded coconut, and some macadamia nuts for a little decadence and crunch. They turned out so wonderful, and we enjoyed them for breakfast all week long! The tropical flavors really taste like spring.
Speaking of spring, have you guys seen the new spring prints from Hen House Linens? They’re absolutely gorgeous. I can never say enough wonderful things about their linens, they wash and wear wonderfully. I use them everyday in my home, just not for the staged photos that I share here…but at my table – morning, noon, and night. The lovely ladies over in the hen house have graciously offered up a set of 4 dinner napkins for giveaway.
To enter, just leave a comment telling us what is your favorite thing about spring! Contest will run today to April 9, at 11:59 PM. (Congrats to winning entry #22 – Lisa!)
I hope that everyone has a wonderful Easter weekend, fun-filled with egg hunts and lots of chocolate. We’re looking forward to dying our eggs and having a small egg hunt in our new backyard for the first time, and of course attending the Annual Easter Decoy & Art Festival here on the island. This is the weekend that everything really starts to open-up again here on our little island – spring is definitely in the air!
Coconut Macadamia Muffins
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup sweetened coconut flakes, lightly toasted and divided
4 Tbsp butter, room temperature
1/2 cup sugar
1/2 tsp vanilla extract
1/2 tsp coconut extract
1 cup coconut milk (NOT cream of coconut)
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners, set aside.
Combine flour, baking powder and salt into medium sized bowl. Whisk to combine. Mix in 1/2 cup of toasted coconut flakes and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until smooth.
Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
Add flour mixture, alternately with Coconut Milk, ending with flour. Beat until just incorporated. Do not over mix or muffins will be tough.
Fill muffin tins 2/3 full and sprinkle with remaining 1/2 cup of coconut flakes.
Bake 20-25 minutes, or until golden brown and toothpick inserted in center comes out clean. Cool muffins in pan on wire rack for 5 minutes. Transfer muffins to wire rack and cool completely.
Source: adapted from A Taste of Thai