Coconut Muffins

Coconut Muffins 1 cup shredded sweetened coconut 2 cups + 2 Tablespoons all-purpose flour 1 Tablespoon baking powder 1/4 cup sugar 1 teaspoon salt 2 large eggs 1 cup milk 1/2 cup cooking oil or melted butter 1 teaspoon vanilla extract (optional) 1/4 teaspoon grated lemon zest (optional) 1/4 teaspoon coconut extract (optional) First, pulse the shredded coconut in a food processor until it's just slightly more crumbly than flour. In a medium bowl, sift together dry ingredients (flour, baking powder, sugar and salt). Mix in lemon zest and shredded coconut. Set aside. In a small bowl, beat together eggs, milk, oil (or butter), vanilla and coconut extract. Add egg mixture at once to dry ingredients. Stir mixture only until the dry ingredients are moistened. The batter will be lumpy. Spoon into lightly greased muffin tin, filling each cup two-thirds full. Bake in a 375 degree oven for 18 to 22 minutes, or until golden brown.