Ingredients
-
1
-
1/2
-
1/4
-
1
-
1/2
-
2
-
1/2
-
1
-
1 1/2
-
-
-
-
-
-
Directions
Coconut muffins,I enjoy these muffins when in mood for coconut.,I started by doing LuuvBunny’s tweaks, but then made it my own – especially in terms of trying to make it healthier. I did: 1 egg, 3/4 cup of milk instead of 1/2, 1/8 oil and 1/8 applesauce instead of the full 1/4 oil, 2 tsp vanilla, 1/4 tsp salt instead of 1/2, 2 tsp baking powder, 1/4 cup sugar, 1/8 cup honey, 1/8 cup Stevia, and 1/8 cup applesauce, 1 cup coconut, 1.5 cups flour, and I sprinkled extra coconut on top The result was very good, but not amazing. My husband said he could still taste the oil, so next time I would use butter or maybe more applesauce instead. It was sweet, but definitely could’ve been sweeter. Next time I might use maybe another 1/8 cup of sugar. The recipe actually made 10 nice, fluffy muffins.,I was craving the delicious coconut cakes sold by street vendors all over SE Asia. While this muffin didn’t quite live up to those expectations – they were quite good with a few modifications. First off – as folks note, these can be a bit bland. I stuck with 1/2 cup of sugar and may have wanted to add a bit more. used coconut oil for the oil, and subbed a whole can of full fat coconut milk for the milk. I also sprinkled the muffins with shredded coconut at the end which helped give it a little more oomph. Tasty, and not very sweet.
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Steps
|
1
Done
|
Beat Egg in a Bowl. |
|
2
Done
|
Add Milk, Oil and Essence and Blend All Well Together. |
|
3
Done
|
Stir in the Dry Ingredients. |
|
4
Done
|
Mix Well. |
|
5
Done
|
Spoon Into Muffin Pans. |
|
6
Done
|
Bake at 180c (356 F) For 25 Minutes. |
|
7
Done
|
Remove from Oven and Allow to Cool on a Wire Rack. |
|
8
Done
|
Serve. |
