Coconut muffins are on today’s menu. They are so soft and fragrant, yet not too sweet. Just perfect to accompany the morning coffee!
Servings: 10 muffins
- 1 cup all-purpose flour
- ½ cup shredded coconut
- ½ cup sugar
- ½ cup milk
- ¼ cup cream
- 2 eggs
- 1 ½ tbsp cornstarch
- 2 tbs baking powder
- pinch of salt
In a large bowl whisk together ½ cup shredded coconut, 1 cup flour, 2 tsp of baking powder, 2 ½ tbsp of cornstarch, ½ cup of sugar and a pinch of salt. In a separate bowl beat together ¼ cup of cream, ½ cup milk, and 2 eggs.
When the eggs are well mixed, add half of the dry ingredients. Work quickly, beat a little, then add the remaining part of dry ingredients, and beat for 1-2 more minutes.
Meanwhile, preheat the oven to 375°F. Line muffins tin with paper liners. Divide batter evenly among 12 lined muffin cups and sprinkle with some shredded coconut.
Bake for about 20 minutes or until the tops are lightly golden brown. Cool the muffins for at least 20 minutes on a cooling rack.
Calories: 154kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 34mg | Potassium: 304mg | Fiber: 1g | Sugar: 13g | Vitamin A: 155IU | Calcium: 128mg | Iron: 1mg