1 cup butter
2 cups granulated sugar
4 cups all-purpose flour
1 tablespoon and 1 teaspoon baking powder
1 teaspoon salt
1 cup coconut milk
1 tablespoon vanilla extract
4 cups semi-sweet chocolate chips
1/4 cup slivered almonds
1/4 cup coconut flakes
Preheat oven to 350°F. Lightly grease a two 12 cup muffin pan or line with paper liners.
In a large mixing bowl cream together the butter and sugar until it is very fluffy and opaque. Beat the eggs in, one at a time.
In another bowl, sift together the flour, baking powder and salt.
Mix the dry ingredients and the coconut milk in batches starting and ending with the milk. Mix the ingredients together between the additions and scrape the side of the bowl to ensure everything has been incorporated properly.
Add the vanilla, chocolate chips, almond slivers and coconut flakes. Mix thoroughly.
Divide the batter evenly among the muffin cups and bake the muffins for 30-35 minutes, or until a toothpick inserted into the center of one comes out clean.
Allow the muffins to cool on before removing from the pan.