extreme flavors

Makes 1 dozen.

2 1/3 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup shredded sweetened coconut
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups frozen unsweetened strawberries
    (not thawed), coarsely chopped
3/4 cup milk
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract

Topping
1/2 cup firmly packed brown sugar
1/2 cup shredded sweetened coconut
2 tablespoons all-purpose flour
2 tablespoons chilled butter

Preheat oven to 375 degrees F. Grease 12 standard size muffin pan cups or line with paper liners.

Mix together milk, oil, egg and vanilla extract.

Make a well in the center of flour mixture. Add milk mixture all at once to well, tossing with a fork until dry ingredients are just moistened (Do not over-mix.)

Spoon batter into prepared muffin cups, filling cups three-quarters full.

To prepare topping, in a medium bowl, mix together brown sugar, coconut and flour. Using a pastry blender or 2 knives, cut butter into coconut mixture until coarse crumbs form. Sprinkle over muffins.

Bake muffins until tops are firm and golden, 25 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool completely.