Ingredients

• 1 (7 oz.) package Martha White Blueberry Muffin Mix
• ½ cup whole milk
• 1 cup sweetened shredded coconut
• 1 cup prepared vanilla frosting
• Jellybeans or chocolate mini eggs, for decorating

Preparation Directions

1. Heat the oven to 400°F. Line six standard muffin cups with paper liners.
2. Add muffin mix and milk to a medium bowl and stir to combine. Divide batter evenly between the prepared muffin cups.
3. Bake until golden brown and until a toothpick inserted into the center of the cakes comes out clean, about 14 minutes. Transfer cupcakes to a wire rack to cool completely.
4. Add coconut to a large cast iron pan over medium-high heat. Toast coconut flakes, stirring constantly, until they are golden and fragrant, about 5 minutes. Remove from heat and set aside.
5. Frost the cooled cupcakes with prepared vanilla frosting.
6. Place a heaping tablespoon of toasted coconut over each cupcake. Using your finger or a spoon, gently make a small well in the middle of the coconut tops so that they look like nests. Place 2-3 small jellybeans or chocolate eggs in each one and serve.

Nutritional Information Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.