Kiwi and Coconut Muffins
Made with light coconut milk, orange blossom honey, and orange zest, these muffins are remarkably moist and enticingly aromatic. Plus, each bite is punctuated with juicy fresh kiwi and crunchy coconut topping.

Makes 12 regular size muffins

Muffins: 

2 kiwis, finely diced (about 3/4 cup)** 

2 cups all-purpose flour (or half AP and half whole wheat)
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup light coconut milk
4 tablespoons butter, melted
1 large egg and 2 egg whites, lightly beaten
1 teaspoon orange zest
3 tablespoons orange blossom honey
2 teaspoons pure vanilla extract
1/4 cup toasted sweetened shredded coconut

Topping:
3 tablespoons sweetened shredded coconut


Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

Peel kiwis. Dice and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together coconut milk, melted butter, and eggs. Add the orange zest, honey, and vanilla extract, and whisk until just combined. Add to the flour mixture, and stir quickly until well combined. Fold in the kiwis and toasted coconut. Spoon the batter evenly into the 12 molds.

Sprinkle the tops of the muffins with 3 tablespoons shredded coconut.

Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

** Use kiwis that are ripe yet still somewhat firm. If they're squishy, then they'll be too watery in the muffins. Also avoid adding more than 3/4 cup as it could make the batter too wet.