Early Morning Meditation

Recently my daughter-in-law, Erin Olson, ask me to make Coconut muffins, so today we are going to give them a try.  When I think about muffins, I think about early morning meditation, you know"the good life".  The early morning sun and the warmth of God's love beaming down can be savored and enjoyed, just like good friends and good food.  I have a dear friend, Lauren Bentley who said, " if you don't get up early, you will miss the birds singing" and that is true.  So one day soon, schedule an early morning bible study, invites a friend and serve the muffins and the pancake I am sharing with you.  You won't be disappointed.

Coconut Chocolate Chip Muffins

1/2- cup virgin coconut oil


3/4- cup all-purpose flour


1/2-cup whole-wheat flour


1 1/2- teaspoons baking powder


1/4-teaspoon table salt


1 cup Greek-style yogurt at room temperature

1/3-cup sugar


1 large egg, at room temperature 


1-teaspoon coconut extract


3/4- cup sweetened shredded coconut, divided

1/2-cup mini chocolate chips

PREHEAT oven to 375°F.

LINE a 12 muffin tin with cupcake liners 

WARM in a small saucepan, coconut oil just until it melts. It should still be on the cool side.

SIFT together flours, baking powder and salt.

STIR 1/2 cup shredded coconut and the chocolate chips

WHISK, in a separate bowl, the egg, sugar, coconut oil, yogurt and vanilla.

STIR into dry ingredients until just combined.

DIVIDE batter among prepared muffin cups

SPRINKLE the top with remaining 1/4-cup coconut, about 1 to 2 teaspoons on each.

BAKE until a tester inserted into the center comes out batter-free, about 25 minutes.

COOL on rack till cool

Blueberry Skillet Pancake

Blueberry Skillet Pancake

Ingredients

            4 large eggs

            1 cup whole milk

            1 cup all-purpose flour

            1/4 cup granulated sugar

            1/2 teaspoon finely grated fresh lemon zest

            1/4 teaspoon salt

            2 tablespoons unsalted butter

            1 cup blueberries, plus more for topping

            Confectioners' sugar, for sprinkling

Directions

Preheat oven to 400 degrees.

BLEND together eggs, milk, flour, sugar, lemon zest and salt, by hand, don’t over work.

HEAT a 10-inch cast-iron skillet over high heat.

MELT butter in skillet over medium heat until slightly brown.

POUR batter over butter, and then scatter with berries.

BAKE until puffed and cooked through and tops are set, 15 to 18 minutes.

TOP with berries, and sprinkle with confectioners' sugar.

SERVE immediately or at room temperature.

Adapted from Martha Stewart recipe.