COCONUT MUFFINS (EGGLESS)

COCONUT MUFFINS (EGGLESS)

INGREDIENTS

• Cake Flour - 120 grams
• Fresh grated coconut – ¾ cup
• Sugar - 60 grams
• Baking Powder - 1/2 teaspoon
• Baking Soda - 1/4 teaspoon
• Cornflour - 2 tablespoons
• Salt - 1/4 teaspoon
• Oil - 1/4 cup (60 ml)
• Vanilla extract - 2.5 teaspoons
• Milk - 1/2 cup (120 ml)
• Vinegar - 1/2 teaspoon

CAKE FLOUR - TAKE 120 GRAMS OF MAIDA & REPLACE 2 TABLESPOONS OF MAIDA WITH 2 TABLESPOONS OF CORNFLOUR

*Increase the quantity of sugar by around 20-30 grams or according to your taste because of the addition of coconut, otherwise muffins would not be sweet enough.

 

METHOD

• Preheat oven at 180 degrees Celsius for around 5 minutes.
• Sift cake flour, baking powder, baking soda, and salt & sugar once or twice so that they get mixed well.
• In another bowl, add milk & vinegar & keep them aside for a minute.
• Add oil & vanilla extract to this mixture.
• Now, make a well in the centre of the dry ingredients & add the wet ingredients mixture to it.

• Gently mix them so that there are no lumps.
• Don't mix them too much; just fold the ingredients gently till they are mixed well.
• Next, add freshly grated coconut to the batter prepared.

 

 

 

 

 

• Grease the cupcakes baking tray with a little oil.
• Pour the mixture in the greased cupcakes moulds.

 

• Bake them for around 15-17 minutes at 180 degrees Celsius.
• After 15 minutes, insert a knife or a toothpick in the cupcake & if they come out clean, then the cupcakes are baked well.
• Cool them on a wire rack.
• Invert the tray & take them out.
• Garnish muffins with grated coconut.
• Coconut muffins are ready to serve.