Maybe I should own two cooling racks. I think I originally started making these muffins as a way to use up leftover flaked coconut, since I don't make a lot of coconut things and I get antsy when I notice that there's a half a bag sitting in the freezer for months with no plan. Now, when I make these, it's only 50% to use up leftover coconut, and the other 50% is because they're really good. I started with this recipe , which is delicious, but has too much sugar and oil for my liking. I have slowly mucked with the recipe to get it to its current healthier state. It is presently healthy enough that I enjoy eating them without guilt, but they also still taste good enough to make them for other people. I loved these at all hours of the day post-baby, so I like to make these for people who are home with new babies. If I go too much further with the healthification (taking away more sugar and adding flaxseed and bran and oats), I'm not sure they will be suit
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.