Tropical Muffins

These are great breakfast muffins.  Only lightly sweet as made, you get hints of coconut, peach and orange and the health benefits of ground flaxseed.  If you are using home canned peaches with a light or medium syrup, replace the water with some of the syrup from the jar.  Fresh peaches may also be used.

  2 1/2 Cups All Purpose Flour                                                   1 Large Egg

  1/2 Cup Sugar                                                                          1 Cup Peaches, Diced

  1/3 Cup Flaxseed                                                                     1/2 Cup Shredded Coconut

  2 Tsp Baking Powder                                                               1/4 Cup Coconut Powder

  1/4 Cup Butter                                                                         1 Tsp Orange Extract

  1/4 Cup Water                                                                         1 Cup 1% Milk

Preheat oven to 400* F.  Grease or line muffin tins.

Heat water and butter in the microwave until the butter is melted.  Add milk, beaten egg and orange extract.  Stir and set aside.

Mix flour, sugar, flaxseed and baking powder.  Add liquid ingredients to dry ingredients and mix until just combined.  Stir in coconuts and peaches.  Divide equally among 18 muffin cups.  Bake 15-20 minutes, or until a toothpick inserted in the center  comes out clean.

Per Serving: 153 Cal (31% from Fat, 9% from Protein, 60% from Carb); 3 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 23 g  Carb; 2 g Fiber; 9 g Sugar; 58 mg Calcium; 1 mg Iron; 94 mg Sodium