Blackberries & Coconut Muffins

I have made many muffins using cake mix or self-rising flour. For a quick and delicious breakfast, I am introducing a new recipe using coconut oil to replace butter. Blackberries can be substituted for other berries that might be available. Since coconut is nature’s miracle healer, then why not include coconut into our baking.

Ingredients:
1 cup cake mix or self-rising flour*
1 egg
1/4 cup honey
1/3 cup coconut milk
1 cup fresh or frozen blackberries
1/3 cup grated coconut flakes
3 tbs melted coconut oil

Directions:
Preheat oven to 350°.
Line muffin tins with 6 to 8 muffin liners

In a bowl, combine egg, honey, and coconut oil and beat well with a whisk.

Add coconut milk and whisk to combine with the egg mixture.

Add cake mix and mix just until the cake mix is moistened.

Fold in blackberries and half of the coconut flakes.

 Fill the muffin liners half way full. Top with the rest of coconut flakes .

Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center come out clean.

*You also can use all-purpose flour. With every cup of flour, add 2 tsp baking powder and 1/8 tsp salt.