Coconut berry muffins.
3 cups (375g) ap flour
4 tsp baking powder
1/2 tsp salt
1 cup (200g) sugar
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 tsp vanilla
1 1/2 cups (150g) fresh or frozen mixed berries
1/2 cup coconut flakes, plus more of topping
Oven 425F degrees. Line a 12 count muffin tin with muffin lines or parchment squares.
In a large bowl, whisk together flour, baking powder and salt. Set aside.
In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture should be pale and yellow. Fold wet ingredients into dry ingredients. Stir until just combined. Fold in the berries and coconut flakes.
Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle coconut flakes.
Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.
an adaptation of a @SallysBakingAddition recipe