Bake Time
20-25 minYield
12 muffinsRating
/rating_off.png "1 Star")
Loading...| 1 3/4 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 1/2 cup sugar | |
| 1 tbsp. baking powder | |
| 1 tsp. salt | |
| 1 cup sweetened coconut | |
| 1 cup coconut milk | |
| 1/4 cup butter, melted* | |
| 1 egg, slightly beaten | |
| *For a healthy alternative, substitute coconut oil for the butter |
A delicate sweet flavour
| 1. | Preheat oven to 400F (205C). Prepare muffin tin. |
| 2. | Stift flour, sugar, baking powder, and salt into a large bowl. Add the coconut, mixing to combine well. |
| 3. | In a bowl, add milk, butter and egg; beat with fork to mix well. |
| 4. | Make a well in centre of flour mixture; pour in milk mixture all at once. Stir quickly just until dry ingredients are moistened. Do not beat. Batter will be lumpy. |
| 5. | Fill muffin cups no more than half full. |
| 6. | Bake 20-25 minutes, or until light golden brown. |
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