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Coconut Milk Muffins by


2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup coconut flakes, divided
4 tablespoons butter, room temperature
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup Coconut Milk


1.Preheat oven to 350F. Butter and flour a 12 cup muffin pan. (You may use paper muffin cups.)
2.In a bowl, sift the flour, baking powder and salt.
3.Add 1/2 cup coconut. Mix together. Set aside.
4.In a bowl using an electric mixer, cream butter until smooth.
5.Add sugar and beat until light and fluffy.
6.Add eggs one at a time, mixing well after each addition.
7.Add vanilla extract and coconut extract. Beat in well.
8.Add 1/2 of the flour mixture. Beat until just smooth. Do not over mix.
9.Add the remaining flour mixture alternately with the Coconut Milk. Beat until just incorporated.
10.Do not overbeat or your muffins will be tough.
11.Fill muffin tins 2/3 full.
12.Sprinkle with remaining coconut.
13.Bake 25 minutes or until golden brown.

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