Coconut Cornbread Muffins

Ingredients

• Preheat oven to 400 degrees F. Lightly grease or line a 12-cup muffin pan, and set aside.
• In a large mixing bowl, combine dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir to combine.
• In a medium bow, whisk together wet ingredients until well combined: coconut milk, Greek yogurt, coconut oil, and eggs.
• Pour wet ingredients into dry ingredients, and stir until combined.
• Scoop or spoon batter into each well of the prepared muffin pan, filling each one about two-thirds full.
• Sprinkle each muffin with a pinch of shredded coconut.
• Serve warm with butter and honey, or cool completely and store in an airtight container for up to 3 days.