As soon as I saw Smitten Kitchen's
post on double coconut muffins, I wanted to try the recipe, and it turned out to be a great baking break for the [Oscar] Sunday right before exams. My yogurt was nonfat instead of full-fat, and I used unsweetened shredded coconut instead of sweetened, which Whole Foods doesn't carry. Because of the latter change I added a little extra sugar in the batter (still not much more than the stated 1/3 cup in total, though, given my sugar reduction habit), and also mixed in some sugar with the coconut that I sprinkled on top.
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| Before baking |
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| After baking |
Helga, Sophie and I all liked the results, especially how the sugar on top added a slight crunchy texture that contrasted with the soft muffin. Since I still have most of the jar of coconut oil, I may make this again in the near future.
