Sweet Potato Coconut Muffins

These breakfast muffins will keep you full much longer than boxed cereal:

You'll need approximately:

• 2 tsp baking powder
• 1 cup King Arthur White Whole Wheat Flour
• .50 cup Arrowhead Mills Organic Rye Flour
• 1 cup brown sugar
• .25 cup vegetable oil
• 1 egg
• .5 cup milk
• .5 cup Trader Joe's Shredded Sweetened Coconut
• .5 cup Bruce's All-natural Sweet Potato Pie filling
• .5 cup sour cream

Preheat the oven to 350 degrees. Mix dry ingredients in one bowl, including the coconut. Break apart larger clumps of sugar. In another bowl, beat the egg. Sir in the milk and oil. Gradually add dry ingredients into the wet ingredients until halfway combined. Gently stir in sweet potatoes. Then do the same with the sour cream, using less than portioned if mix is too wet. Spoon mixture into greased muffin tins. Place tins in the oven and bake for 14 to 20 minutes. Will make at least six muffins depending on the amount portioned in each tin cup.

Orange Ginger Coconut Smoothie

The weather outside has been frightful. Wind whipping, temperature dipping. I needed a bit of sunshine in a glass. I don't care for ice in my smoothies, so I used cold ingredients. Makes 16 ounces without ice cubes.

You'll need approximately:

• half of a medium orange, cut up
• .5 tsp orange zest
• .25 tsp ground ginger
• dash nutmeg
• .5 cup Fage Total 0% greek yogurt
• 1 cup So Delicious coconut milk
• .25 cup pineapple juice
• 2 tbs sweetened, shredded coconut

Put yogurt in blender then add spices. Add zest and shredded coconut. Add coconut milk then  orange pieces. Pour pineapple juice over contents. Blend on high for about 45 seconds then liquify for about 15. Scrape blender bowl if needed then repeat blending until desired consistency reached.