How to Bake Coconut Buttermilk Muffins

by Sunny Flemingo

This is a beaut. Its moist inside. Crunchy and golden outside. And best of all it smells buttery delectable. Don't take my word for it.... try it for yourself.

Supplies

  • 44 Grams Dessicated Coconut
  • 270 Grams Buttermilk
  • 144 Grams Superfine Sugar
  • 100 Grams Brown Sugar
  • 2 Eggs (67g each)
  • 270 Milliliters Vegetable Oil
  • 270 Grams Self Raising Flour (sifted)
  • 44 Grams Whole meal or Atta Flour (sifted)
  • 10 Grams baking powder (sifted)
  • 1 Pinch salt
  • Instructions

    Step 1

    This muffin recipe is unlike any other muffin recipe. Despite its difference-trust me the result is worth it. Firstly soak coconut in buttermilk for 20 minutes

    Step 2

    After 20 minutes mix oil, eggs and sugars till well combined.

    Step 3

    Mix in coconut and buttermilk.

    Step 4

    Add all sifted dry ingredients. Mix till well combined.

    Step 5

    The mixture will be thick resembling pancake mixture. Now cover and place in fridge for 2 hours.

    Step 6

    Preheat oven at 180C/ 350F. Lightly spray muffin tin or cake pop tin. Half fill the moulds with the batter.

    Step 7

    You may bake it for 10 minutes for a pale colored muffin or cook for 20-25 minutes for a golden finish.

    Step 8

    This is the cake pop sample.

    Step 9

    And a muffin. Enjoy this with your favorite cuppa.