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Coconut Lemon Muffins ~ 椰子柠檬玛芬


These muffins with a tropical flavour of lemon and coconut are very soft and moist.  They stay fresh till the next day, kept in a container.






Coconut Lemon Muffins  ~  椰子柠檬玛芬 
Ingredients
  • 210 gm plain flour
  • 80 gm caster sugar
  • 1 cup plain yoghurt
  • 1 'L' egg
  • 1/3 cup vegetable oil
  • 1 tsp baking powder
  • 3/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1 Tbsp lime juice
  • 25 gm dessicated coconut
  • Raw sugar to sprinkle on top (optional)
Method
  1. Sift the flour with baking powder, bicarbonate of soda, salt, whisk in the sugar.
  2. Beat yoghurt, egg, oil and lime juice till smooth.  Stir this into the dry ingredients just till moistened.
  3. Fold in the dessicated coconut.
  4. Using an ice cream scoop, fill up paper lined muffin pan 2/3 full.  Sprinkle on some raw sugar.
  5. Bake in a preheated oven @ 200deg.C for 18 to 22 mins. till golden brown.  Test with a skewer till it comes out clean.
  6. Serve warm or cool to room  temperature.
  7. Yield :  10 muffins.

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Ingredients 
(A)  4 'L' egg yolks
       30 gm caster sugar
       30 ml vegetable oil
       30 ml milk
       50 gm plain flour   )  sifted
       20 gm rice flour     )

(B)  4 'L' egg whites
       40 gm caster sugar
       1 tsp lemon/lime juice or vinegar

(C)  Chicken floss and peanut butter for filling

Method

Line a 10 x 10 inch square pan with parchment paper.Whisk egg yolks, sugar, oil and milk till well incorporated.  Fold in sifted plain and rice flour.  Mix well.In a clean bowl, whisk egg whites with lemon juice or vinegar, add in sugar in batches and beat till stiff peaks but not dry.Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance meringue and mix well but not to overmix as th…