California Sun Dried Apricot Whole Wheat Coconut Muffins
Preheat the oven to 340 degrees.
Spray with cooking spray a standard muffin pan, or use with 12 paper liners. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a medium bowl whisk the sugar, eggs, oil and orange zest. Add the milk and vanilla and whisk until well blended.
Add the dry ingredients to the wet ingredients and stir until almost combined, then gently fold in the California Sun Dried Apricots, nut and shredded coconut.
Divide batter evenly between the (12) muffin cups and top with the coconut, if using.
Bake 15-18 minutes or until golden brown and the top of the muffins spring back when gently pressed or a toothpick inserted into the center comes out clean.
Cool on a wire rack 10 minutes, then remove the muffins from the pan and cool completely on the wire rack.
Store unused muffins in an airtight container at room temperature.