Nourishing your Sweet Tooth

The weather seems to have made an abrupt change here in Vermont. It is 50 degrees outside, feeling a bit like Autumn and I have a hankering for a Morning Muffin. 
As I rummage through my pantry I find a jar of Shredded Coconut, some frozen Organic Mango in the freezer and a container of So Delicious Coconut Milk in the fridge. Yay! Coconut Mango Muffins it is!
So I dig for my Muffin Tin which has made its way to the back of my cupboard. Search for my Muffin Liners which I swore  would not be used till next Fall, and begin the process.

Dry Ingredients:
3 Cups Organic Unbleached White Flour
1Tbl of Baking Powder
1 tsp of Baking Soda
1/2 tsp of Sea Salt
3/4 Cup of  Organic Unsweetened  Shredded Coconut


Wet Ingredients:
1 Cup of So Delicious Vanilla Coconut  Milk
1 Cup of Maple Syrup
1/2 Cup Sunflower Oil 
1Tbl of Apple Cider Vinegar
2 tsp of Vanilla Extract
1 1/2 Cups of diced Mango (frozen or fresh)


Method:
Blend all the Dry ingredients in a Large Bowl with the exception of the Shredded Coconut.
In another Bowl Mix all the Wet ingredients and then add the Coconut. Let the Coconut rehydrate in the Wet ingredients for about fifteen minutes. 
Meanwhile Preheat your oven to 350 degrees and prepare your Muffin Tin, oiling the top and placing the Muffin Liners in all twelve cups. 
Once the Coconut has rehydrated, mix the Wet Ingredients into the Dry Ingredients in a Folding Motion. Do not over mix as this creates a tough Muffin. 
Fill Muffin tin and bake for 25 to 30 minutes. Halfway through the Baking Process I turn my pan to insure more even Baking.
Remove from oven and let cool, if you can wait!
Serve with your favorite Tea (Tazo Earl Grey was my choice) but a Cafe Soy Latte would be Divine!
Savor your Sweet Treat while relaxing with your favorite Book, Newspaper, or with that special someone. Indulge!