2 cups spelt flour
1/2 cup coconut, and another ¼ cup for sprinkling on top of muffins
2 tsp lime zest
½ tsp salt
1 tsp baking soda
½ cup organic sugar cane
1/4 cup butter, melted
1 egg white
¼ cup skim milk
1 cup vanilla yogurt
2 tbsp freshly squeezed lime juice
Preheat oven to 350 degrees
In a large bowl, combine flour, coconut, baking soda and salt.
In a medium bowl combine sugar, butter, egg, milk, vanilla and lime juice. Add to flour mixture.
Evenly divide batter into 12-muffin tin, and top each with coconut.
Cook for 18 minutes.
