Lime-Coconut-White Chocolate Chip Muffins

These muffins were the second of three varieties my mom and I baked for a staff breakfast at her school. These are are much more the "cupcake disguised as breakfast" style of muffins, and they're extremely delicious. (You might be able to guess this was my favorite recipe of the three!) They're sweet, moist, and full of coconut and lime flavors. The white chocolate adds sweet bursts of richness, while the acid in the lime sets everything off nicely and keeps these from being too over-the-top. I recommend serving these muffins warm, either a few minutes out of the oven or after 10 seconds in the microwave.


Lime-Coconut-White Chocolate Chip Muffins (adapted from Sarah's Cucina Bella, original recipe here)
Makes about 28 muffins

4 cups all purpose flour
2 T baking powder
1 tsp salt
1 cup sweetened coconut
4 large eggs
2 cups low fat milk
1-1/3 cups granulated sugar
1 cup canola oil
Zest of 2 limes
2 tsp vanilla
1 bag white chocolate chips

Preheat oven to 400 degrees. Line muffin tins with paper liners.

Whisk together the flour, baking powder, salt and coconut in a large bowl.

In another bowl, whisk together the eggs, milk, sugar, canola oil, lime zest and vanilla. Pour into the bowl with the flour mixture and fold together with a rubber spatula until just combined. Add the white chocolate chips and fold gently to incorporate.

Fill the muffin tins, and then cook in the preheated oven for 15-20 minutes until a toothpick inserted in the center comes out clean. You may need to tent the tops with foil if they get brown too quickly. Cool for at least 10 minutes before serving.

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