Oatmeal Coconut Muffins

 1 cup all-purpose flour

1 teaspoon baking powder

¾ teaspoon ground cinnamon

A good dash of Mace- optional

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups quick-cooking oats

1 cup milk or milk of your preference

⅓ cup butter, softened

3/4 cup light brown sugar, packed

2 large eggs

1 cup coconut

1 teaspoon vanilla extract

1 teaspoon coconut extract

Raw sugar for topping

 Preheat the oven to 425 degrees.  Line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside for now. In a large bowl, stir together the oats and almond milk, and let stand for 10 minutes. Then add brown sugar, butter, and eggs. Stir very well to combine. Do not use a mixer!  Next, stir in the flour mixture, stirring together just until combined. Then stir in coconut, coconut extract, and vanilla extract. DO NOT OVER MIX! Fill the paper liners ¾ full. Sprinkle tops with a good bit of raw sugar. Bake for 7 minutes. Reduce the oven temperature to 350 degrees and continue baking for 12 to 15 minutes or until the centers are springy to the touch and the muffins are golden brown. Let the muffins cool in the pan for a few minutes. Transfer to a wire rack and let cool completely or serve warm.