One of my fondest memories growing up is going to U-pick strawberries with my mom and eating more off the plants than what would end up in my basket. While I would be loaded up on strawberries, we would go home and make some strawberry jam. Now whenever it is strawberry season, I stock up and freeze them to use later on or bake! The next few recipes coming up are all based with strawberries. With it being Monday, in all honesty, the worst day of the week, I want to start my day right with some lovely coconut strawberry muffins, They are quick to make, they don’t dry out and are sweet but not too sweet to enjoy with your coffee in the morning.
2 cups all-purpose flour
¾ cup white sugar
2-teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1-teaspoon vanilla extract
¼ cup vegetable oil
1-cup coconut Greek-style yoghurt
1/3 cup shredded sweetened coconut
1 ¼ cup chopped fresh strawberries
Extra shredded coconut for the top
Preheat the oven to 350 and line a muffin tin with 12 liners. In a medium bowl, mix the flour, sugar, baking powder, baking soda and salt together. In a separate bowl whip the eggs, vanilla extract, vegetable oil, yoghurt together. About 1 cup at a time, add the dry mixture into the wet mixture. Once it is mixed together, fold in the coconut and strawberries. Using an ice cream scoop or a spoon of your choice, fill the muffin tin almost to the top. Sprinkle some extra coconut on top and place in the oven for 18 to 20 min.