This morning, on a long-awaited day off from work, I woke up with the overwhelming urge to make muffins. With Quinn out for the day, I had a good excuse to use some of the coconut left over from Fathers’ Day’s Chocolate Coconut Almond Cheesecake. Quinn really doesn’t like coconut, but I love it. That does make it a bit hard to justify making coconut-containing recipes. Today, though, it’s all about me. So, I made my way to Google.
With this recipe, I found basically what I was looking for. My one change was the addition of 3/4 teaspoon of almond extract. A simple, straightforward recipe, everything was mixed and in the oven very quickly. I baked the muffins about 14 minutes, when the toothpick came out clean. It is good to note that these muffins don’t really brown on the top, so don’t rely on browning to let you know when they’re done. Trust your toothpick.
The finished product is such a pretty muffin. They are quite dense and are reminscent of a biscuit. They are not overly sweet. A bit more sugar could remedy that. I like them just as they are. I gave some to my sister for a second opinion, and she liked them, too. She even suggested serving them as a light dessert. I think I’ll leave them for breakfast, maybe with a bit of cream cheese on the side.