Coconut Sour Cream Muffins

With a crunchy outside and fluffy, moist inside, these muffins are not too sweet. Serve them with any vegetarian breakfast for a special treat.

Makes 8 medium muffins.

Ingredients:

• 1 2/3 c all purpose flour
• 1/4 c brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ground ginger
• 1/8 tsp salt
• 1/4 c vegetable shortening
• 1 egg
• 1/2 c sour cream
• 1 c water
• 1/2 c unsweetened shredded coconut

Directions:

1. Preheat oven to 350 degrees F and grease an 8-muffin baking tray.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, ginger, and salt.
3. Using a fork or pastry blender, cut in the shortening until evenly distributed throughout.
4. In a medium bowl, hand-beat the egg lightly. Add sour cream and water, and continue beating until well-blended.
5. Add the wet ingredients to the dry ingredients and mix just until incorporated. Fold in the coconut.
6. Fill muffin wells nearly full with the thick batter. Bake 20-25 minutes, or until lightly browned on top and set up. Cool in pan 5 minutes, before turning out onto a cooling rack. Serve warm or room temperature.