I’ve really gotten into the swing of lazy, summer days. Scarlett and I spend most mornings doodling around the house before we set out for our day’s adventure. Without the pressure of a schedule, we’ve taken to baking. Before we ventured to a friend’s house for a day of sprinkler fun in the backyard, we decided that some coconut muffins from my Rodale cook book would be a nice treat for our afternoon snack. Scarlett has gotten so proficient at cooking/baking, she practically organizes the kitchen for me. On this day, she had all the measuring cups, mixer and ingredients (not sure why she pulled the breastfeeding tea from the pantry because it hasn’t seen the light of day for years, but, needless to say, I didn’t use it.).
1 3/4 cups whole wheat pastry flour (I subbed in whole grain pastry flour and it yielded nubbier muffins)2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 c honey
1/3 cup butter, room temperature
1/4 cup sour cream (I used plain yogurt)
3/4 cup milk
3 large egg whites
1/2 teaspoon almond extract
3 cups flake coconut
Preheat oven to 350
Whisk flour, baking soda, baking powder and salt together.
In a separate bowl, combine butter, honey and sour cream. Use a hand mixer on low to blend until smooth.
Pour flour mix and milk into wet ingredients and blend on low for two minutes. Add egg whites as well as extract and beat for another two minutes.
Fold in coconut.
Pour into cupcake papers or greased muffin tin and bake for 20 to 25 minutes or until a toothpick placed in the center is removed clean. Cool for five minutes in pan and then transfer to a cooling rack.
Scarlett couldn’t wait to break them open. She ate two before we left the house, and then offered her seasoned baking advice: “You know, Mommy. These would be toe good if we put chocolate chips in.” She’s right. Looks like we have our next lazy morning project.
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