TOASTED COCONUT-CHOCOLATE CHIP MUFFINS

Recipe courtesy of Judy's Kitchen (http://judyskitchen.blogspot.com)
Rating:  9 out of 10


INGREDIENTS:

1 cup bread flour + 1 cup 2 Tbsp. White Lily all-purpose (or 2 cups unbleached all-purpose)

2 tsp. baking powder

1/2 tsp. Diamond kosher salt

1 cup toasted dried sweetened coconut

1 cup chocolate chips (I used Nestle Dark) 
1/4 cup unsalted butter, melted + 1/4 cup organic unrefined coconut oil (or 1/2 c butter) 
1/3 cup light brown sugar 

1/3 cup white sugar (I used 4 tsp. NuNaturals stevia) 
2 large eggs

3/4 cup milk

1 tsp. pure vanilla extract (I used homemade vanilla
1/2 tsp. coconut extract


Heat oven to 425F.  Spray a 12-cup muffin tin with nonstick cooking spray, or line with paper baking cups and spray inside of cups.  Whisk flour(s) before measuring, then sift flour(s), baking powder and salt into a medium bowl.  Stir in coconut and chocolate chips; set aside.


Whisk butter, and coconut oil if using, with sugars till well combined.  (Mixture may not be smooth, especially if room is cold.)  Whisk in eggs, then milk and extracts.  Pour over dry ingredients and mix lightly with spoon or spatula till just barely combined.  Do not overmix, or muffins will be tough.  Spoon into muffin cups, using about 1/4 cup per cup.  Place in oven, close door, and immediately reduce heat to 325F.  Bake on center rack about 15 minutes, or till a toothpick inserted near center returns with just a few crumbs.  Enjoy warm or room temperature.  Yield:  12 muffins