Prep 10 mins
Cook 25 mins
I enjoy these muffins when in mood for coconut.
- 1 egg, beaten
- 1⁄2 cup milk
- 1⁄4 cup oil
- 1 teaspoon vanilla essence
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1⁄2 cup sugar
- 1 cup coconut, grated
- 1 1⁄2 cups all-purpose flour (maida)
- Beat egg in a bowl.
- Add milk, oil and essence and blend all well together.
- Stir in the dry ingredients.
- Mix well.
- Spoon into muffin pans.
- Bake at 180C (356 F) for 25 minutes.
- Remove from oven and allow to cool on a wire rack.
This is a very good tasting muffin, fast and easy to prepare. My tin was smaller so I got 10 muffins; with this in mind I reduced the baking time by only 3 minutes. Charishma thank you for this great recipe. Now I must hide three for DH or there will be none left after the kids come home from school!
These muffins are well worth 5 stars!Delicious!I doubled the recipe and got 17 muffins.I made a few changes.The batter was a little heavy so I used 3/4 cup of milk instead of 1/2 cup.I also used 1 1/2 cups of coconut and 1/2 tsp coconut extract.I omitted the salt,I don't use salt in anything I bake.I increased the sugar to 3/4 cup.The final change was that I added a cup of toasted chopped almonds into the batter.Love these muffins,will be making these again for sure!
Very Tasty, and not too sweet. In my efforts to cut back on fats, I substituted applesauce for the oil. The muffins turned out very flavourful and moist. They didn't brown as much as in the photo, but that may be in part to the lack of oil. I will definately be making these again. I ended up with 9 large muffins.