BRYANNA’S COCONUT ORANGE MUFFINS

BRYANNA’S COCONUT ORANGE MUFFINS
These are one of my husband Brian’s favorites! They are reasonably low in fat, despite the coconut– shredded coconut is surprisingly low in fat compared to coconut milk– and it’s fiber-rich. Makes 12

Preheat oven to 400 degrees F and grease muffin tin well.

Dry Mix: (mix in a medium bowl):
1 c. pastry flour (white or wholewheat)
1/2 c. wheat germ
1/2 c. wheat bran
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. unsweetened finely-shredded coconut (not coconut flour)

Wet Mix: (blend in blender):
1/2 c. orange juice
1/4 c. milk
1 medium thin-skinned orange (peel and all), cut up – I forgot this altogether last time
1/3 c. applesauce
1/2 c. packed brown sugar
2 T. oil
1 T. ground flax seed

Pour the Wet Mix into the Dry Mix and stir very briefly. Spoon evenly into well-greased muffin cups. Bake 15 minutes. Cool in the pan on racks for a few minutes, then carefully loosen the sides with a table knife and tip on their sides to cool