Strawberry Coconut Muffins
Sweet, delectable muffins with the taste of strawberry and coconut. A wonderful breakfast of anytime treat.
Preheat your oven to 375 degrees.
Coarsely chop the frozen strawberries and return to freezer. The muffins look best when you use frozen berries.
Mix together the flour, sugar, coconut, baking powder and salt. Set this bowl aside.
In another bowl mix together milk, oil, egg and vanilla.
Mix the strawberries into the dry flour mixture and make a well in the center of that mixture. Add the milk mixture all at once to the well, tossing with a fork until dry ingredients are just moistened. Spoon batter into a greased muffin tin filling the cups three quarters full.
To prepare topping mix together the brown sugar, coconut and flour. Use a pastry blender or two knives and cut butter into coconut mixture until coarse crumbs form. Sprinkle over muffins and then bake for about 25 minutes or until tops are firm and golden.