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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.
Labels:

Comments

  1. Luzia NarvzApril 1, 2020 at 9:14 AM

    I love the coconut lemon flavor! You make it really part of the cupcake, not just something sprinkled over the top!

    Kevin Elwood

    ReplyDelete

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