Tuesday, March 18, 2014

easy coconut muffins

This is a recipe that I had bookmarked a while ago, and had been meaning to try for a while. In fact, I really like the recipe because there is no wastage - 250 g butter, ie, an entire block of butter, 200 ml of coconut cream, which happens to be one pack of coconut milk, and that is all great because I don't end up with that little bit of this or that and have to find a way to use them up later.

The muffin itself was not a disappointment either. It was moist and very flavourful. Well, with the amount of desiccated coconut that I added, there was no way the muffin would be anything but extremely coconut-y.

And being an easy muffin recipe, everything was basically "dumped" into a bowl, and mixed with a whisk.

To start, I added lukewarm melted butter into a big mixing bowl. Into this, I added coconut milk (or cream if you prefer) and eggs. I whisked to mix.

I added caster sugar and whisked again.

The salt was then added, followed by the flour, which I added in 3 batches, and whisked until combined.

Finally, the desiccated coconut was added and mixed thoroughly.

Using an ice cream scoop, I dished the batter into liners.

The muffins were baked for about 20-30 minutes (depending on your oven - mine baked in about 30 minutes), until the tops turned golden brown. Do keep an eye on the muffins towards the last 5 minutes of baking as you don't want to burn the coconut.

If you like coconut, then this is a great recipe to try because you will get all the coconut cravings you may be having in just one bite of this muffin.

Easy Coconut Muffin (Makes 24)
Adapted from GuaiShuShu

240 g desiccated coconut
250 g self raising flour, sifted
250 g butter, melted and mostly cooled
5 eggs
250 g castor sugar
200 ml coconut milk/cream
1/8 teaspoon salt

1. Pre-heat the oven to 180C.
2. Mix together butter, coconut milk/cream and eggs.
3. Add sugar and whisk to combine.
3. Add flour in 3 batches, whisk to mix well, and desiccated coconut.
4. Stir until well mixed.
5. Dish the batter into the liners and bake 20-30 minutes or when an inserted skewer emerges cleanly. The tops of the muffins should be golden brown.

Note: Muffins can be kept frozen in an air-tight container for up to 3 months. Thaw before re-heating.

No comments:

Post a Comment