Amazingly versatile, coconut muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper

Makes 9 coconut muffins. Heat oven to 180 °C. Line 9 standard muffin-tin hollows with paper cases and grease with non-stick spray. In a mixing bowl sift together 240 g (430 ml) cake flour, 15 ml baking powder and 1 ml salt. Add 100 g (125 ml) sugar and mix well. Add 120 g (375 ml) coconut and mix well. Whisk together 1 egg2 ml vanilla essence, 225 ml milk and 50 ml melted butter. Add to dry ingredients and mix. Divide batter among muffin hollows and sprinkle each muffin with a little coconut. Bake for 20 – 25 minutes. Use a thin skewer to test if done.

Coconut Muffins Coconut Muffins
PHOTO: Micky Hoyle

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Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Coconut muffins