Those coconut strawberry muffins taste more like buns. Very tasty buns actually. They are firm, spongy, moist a little bit chewy and their fragrance is heavenly. They contain not only desiccated coconut but coconut oil as well. And as far as I know coconut oil is way much healthier than other oils. It is also called coconut butter as in temperatures below 25C it changes into white fat. More about coconut oils health benefits you can read here.
The coconut strawberry muffins recipe comes form this web site.
Ingredients for 22-24 muffins:
- 80g desiccated coconut + some to sprinkle on the top
- 500g bread flour
- 370g sugar + some to sprinkle on the top
- 2 tbsp baking powder
- 1 tbsp salt
- 500 ml milk
- 2 eggs
- 125 ml melted coconut oil
- 1 cup diced fresh strawberries
Wash and dice strawberries and set aside.
In microwave melt the coconut oil and set aside.
Put the desiccated coconut on hot frying pan and toast the for a while.
Preheat the oven to 190C. line muffin tin with paper cases.
Into a big bowl sift the flour, sugar, baking powder, salt and toasted coconut. Whisk everything together.
In a separate jug whisk the eggs add milk and combine them together.
Pour the wet ingredients into dry ones add the melted and cooled coconut oil and stir all ingredients together until just combined. Do not over stir them. At last gently fold in the diced strawberries.
Spoon the batter into paper cases 3/4 full. Sprinkle each top with small amount of dessicated coconut and sugar. Bake for 20-25 minutes, until toothpick sticked in the middle comes out clean. Those muffins do not turn golden and keeping them longer in the over turns them rather dry not gold on the top. Enjoy !
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