Lemon Poppyseed Coconut Muffins

A lot of kids don't like the taste or texture of shredded coconut, but they do like the flavor. I've been messing around with coconut flour for these last few days and I came up with these and they were a HIT.

Makes 12 muffins

2 eggs
1/2 cup sugar
1 1/2 cups Pamelas baking mix
1/2 cup coconut flour (I used Bob's Red Mill)
2 1/2 tsp baking powder
1 cup light coconut milk
1/2 cup part skim ricotta cheese
1/3 cup poppy seeds
1 tsp coconut extract
1 tsp lemon extract
zest from 2 lemons

Preheat oven to 350

1 TBSP Brown or Muscovado sugar and 1 TBSP shredded coconut for topping.

Combine the brown sugar and shredded coconut in a small bowl.

Combine the Pamela's, coconut flour and baking powder in a small bowl and set aside.

In an electric mixer, mix the eggs and sugar until they are light yellow and fairly thick.

While they are mixing, combine coconut milk and poppyseeds in a microwave safe container and heat for about a minute and a half to two minutes to soften the poppyseeds. Add the ricotta, extracts and lemon zest and whisk together with a fork.

Before combining have your muffin pan ready to go, either with liners or greased. You want to get this into the oven quickly because once the warm coconut milk combines with the baking powder it will activate it and they won't rise if you don't get them into the oven right away.

Drop the mixer down to low speed and dump in the flour and coconut/ricotta mixture and blend for about 30 seconds and finish by hand with a spatula.

Divide it into your muffin tin and sprinkle the tops with the sugar/coconut mix.

Bake about 20 minutes until the tops are golden brown and watch them disappear!