On our honeymoon (Oct. 13-21), the owner of the villa we were staying in on Jost Van Dyke welcomed us with two bottles of Cruzan Rum, the rum of the Virgin Islands. Though the hubby and I enjoy wine and beer, we aren’t the straight-up liquor type. To be honest, I can’t stomach it. Unless, however, it is in a mixed drink or delicious baked dessert.
Seeing that we had plenty leftover after the honeymoon, I brought the different flavors home to use in some new baking recipes I’ve been wanting to try. This is the first round of rum-laced desserts in the Gaskill household. These muffins are so light, they could almost pass as a cupcake if you were to put a buttercream icing on top. I hope you enjoy them as much as we have. I just made them yesterday and we’ve finished off half of the batch!
Toasted Coconut Muffins
Makes: 12 muffins
1/2 cup (1 stick) butter, melted
3/4 cup full-fat coconut flavored yogurt (I used Liberte)
1/4 cup coconut milk (regular milk works too!)
1/3 cup sugar
1 large egg
1 teaspoon vanilla
1 tablespoon coconut or banana rum (optional)
1 1/4 cup flour
1 cup sweetened shredded coconut
1 1/3 teaspoons baking powder
Pinch of salt
1. Preheat the oven to 375°F. Spray a muffin tin with nonstick spray or line with paper/silicone liners.
2. In a medium bowl, whisk together the flour, baking powder and salt. Stir in 3/4 cup of the shredded coconut.
3. In a large bowl with an electric mixer, mix together the butter, yogurt, coconut milk, sugar, egg and vanilla. Then, slowly stir the dry ingredients into the wet ingredients until just combined.
4. Divide the batter equally in the prepared muffin tin and sprinkle the top of the batter with the remaining 1/4 cup shredded coconut.
5. Bake for 18 minutes, or until an inserted toothpick comes out clean. Transfer muffins to a rack and let cool.