This coconut muffins were dense, chewy and really sweet. I made them gluten free as I replaced plain flour with rice one. Also added coconut oil instead regular butter. I think I will make them again with regular flour just to check the difference. I didn't really like the starchy rice flour flavor on my tongue. Although maybe they needed more milk ? There is something to experiment on :)
Ingredients for 12 standard size muffins or 6 big ones:
- 250g rice flour
- 2 and 1/2 tsp gluten free baking powder
- pinch of salt
- 50g dessicated coconut
- 2 eggs
- 100g sugar
- 100g coconut oil
- 100ml milk
- 4 Bounty bars about 30g each
Preheat the oven to 200C. Line muffin tin with paper cases.
Chop the Bounty bars into small chunks, set aside.
Melt the coconut oil and set aside to cool down.
In a bowl mix together the flour, baking powder, salt, dessicated coconut. Set aside.
Break the eggs add the sugar and whisk in an electric mixer bowl until pale and creamy. Then add alternately the flour mixture, milk and coconut oil, mixing all the time. When all ingredients are combined stop mixing. Gently fold in the Bounty chunks.
Spoon the batter into prepared earlier muffin cases filling them up to top. The batter is very thick. Bake for 20 - 25 minutes, until slightly risen. To golden them on the top just turn on the fan at the end of baking.
When baked remove from the oven and set aside in muffin tin for a good few minutes to cool down. It is really important as if u remove them earlier they will fall apart.
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