Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| 1½ teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| ¾ teaspoon | Salt |
| ½ cup | Sugar |
| ½ cup | Shredded coconut |
| 2 \N | Eggs |
| 1 cup | Sourdough starter |
| ½ cup | Vegetable oil |
| 1 cup | Mashed ripe bananas |
| ⅓ cup | Orange juice |
| 1 teaspoon | Grated orange peel |
Lightly grease 18 muffin cups or line with paper liners; set aside.
Preheat oven to 375F. In a large bowl, stir together flour, baking powder, baking soda, salt and sugar. Stir in coconut. Make a well in center; set aside. In a medium bowl beat eggs. Stir in sourdough starter, oil, bananas, orange juice and orange peel. Pour into well in flour mixture. Stir with a fork until dry ingredients are just moistened. Fill prepared muffin cups ⅔ to ¾ full with batter.
Bake in preheated oven 25 to 30 minutes or until golden brown. Remove from muffin cups. Serve hot. Makes 16 to 18 muffins.