The original recipe for these muffins came from the King Arthur's website. I changed the recipe a little bit to suit my taste. These muffins are super easy and quick to make. Served at room temperature or warm, they are a wonderful blend of orange, coconut and chocolate and are super yummy with a cup of coffee!! They contain my new favorite baking ingredient, Fiori Di Sicilia, which can be found at King Arthur's website. If you do not have Fiori Di Sicilia, you can use 1/2 to 1 tsp of orange oil or 1 to 2 TBSP of grated orange peel.

2 cups unbleached all-purpose flour

1/3 cup sugar

3 1/2 teaspoons baking powder

1 teaspoon salt

1 cup semisweet chocolate chips

1/2 cup coconut flakes

3/4 cup milk

1/2 cup vegetable oil

1 egg

1/2 teaspoon Fiori Di Sicilia (can use 1/2 to 1 teaspoon orange oil OR 1 to 2 tablespoons grated orange peel, to taste if you don't have Fiori Di Sicilia)

In a medium-sized mixing bowl, combine the flour, sugar, baking powder, salt and chocolate chips, and coconut. In a small mixing bowl, whisk together the milk, vegetable oil, egg and Fiori Di Sicilia (or orange oil or peel) till light. Add the wet ingredients to the dry ingredients and stir gently for 20 seconds, or only until all of the ingredients are moistened. If you see lumps in the batter, that's OK; don't try to stir them out, or your muffins will be heavy instead of tender! Lightly grease the cups of a 12-cup muffin pan, and fill each two-thirds full with batter.

Bake the muffins in a preheated 400°F oven for 18 to 20 minutes, or until a cake tester inserted into the center comes out clean. Remove the muffins from the oven, let them cool in the pan for about 5 minutes (or until they've set enough to be handled), and transfer them to a wire rack to cool completely. Yield: 12 muffins.

God Bless,