Gluten free coconut mini muffins are very easy to make. They contain three ingredients only. They are very sweet, chewy, packed with fibre and their smell is just beautiful. This is perfect recipe when you have just one egg white hidden in the fridge.
Ingredients for 8 mini muffins:
- 1 egg white
- 50g sugar
- 100g dessicated coconut
Preheat the oven to 200C. Slightly grease the muffin tin cups
Using electric mixer whisk the egg white until stiff. Add the sugar and whisk again until shiny. The gently fold in the coconut.
Spoon the mixture into muffin tin cups filing each cup up to the top.
Bake in preheated oven for 15 - 20 minutes until golden.
When baked leave them in muffin tin for a few minutes then transfer to the plate.
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