Ok, so it doesn't look so exotic in the picture... but thanks to a trip to the Asian market, the secret ingredient is "Macapuno Strings," or jarred gelatinous(no gelatin!) young coconut. This stuff makes a rich, deliciously moist crumb. It also makes the muffin shiny on top without having to brush on any glaze. The coconut itself is soft vs. the fibrous texture of dried coconut. Watch out- these can be quite addictive!
If you can't get your hands on some macapuno strings, you can substitute 1 cup of regular dried coconut.
Makes about 18 muffins
1 jar (12 oz.) macapuno strings
1 C. sugar
1 (13.5oz) can coconut milk (about 2 cups)
1/4 C. vegetable oil
2 tsp. vanilla extract
2 C. all purpose flour
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
In a large bowl, mix together the macapuno strings, sugar, coconut milk, veg oil, and vanilla extract. Mix together the remaining dry ingredients and add to the wet until fully combined. Pour into muffin cups and bake for 20 minutes at 350 degrees. Done when toothpick comes out clean. Let cool a bit before munching.
Nutrition Info: 202 Calories/ 8.4g total fat/ 5g saturated fat/ 31.2g total carb/ 18.8g sugar/ 1.8g fiber/ 1.8g protein/ 233.3mg sodium/ 66.4mg potassium