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Coconut Muffins

These moist and delicious Coconut muffins are the perfect way to start your day. The combination of coconut and jam is simply irresistible.

preparation: 15 minutes

making: 25 minutes

total: 40 minutes

servings: 20 muffins

nutrition: 218 calories per serving

cuisine: American

Ingredients

  • 4 eggs
  • 200g white granulated sugar
  • 200g soft-spread butter
  • 200g self-raising flour how to?
  • 1 tsp baking powder
  • 1 lemon, for juice
  • 200g desiccated coconut
  • 200ml milk
  • strawberry jam

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Method

Preheat oven to 180 degrees Celsius with a fan.

Prepare a muffin tin with paper liners.

The ingredients are on the table, ready to be used to make coconut muffins.

In a bowl, combine milk, ¾ of desiccated coconut, and the juice of 1 lemon. Mix well.

Set aside ¼ of the desiccated coconut for decoration.

A bowl of coconut mixture and a bowl of muffin mix are on the table top

Beat eggs with a hand mixer for 2 minutes in a mixing bowl until light and fluffy.

Gradually add sugar and continue mixing until the sugar dissolves.

The combined ingredients have made a coconut muffin mix that is ready to be poured into the muffin tin.

Add butter and mix until all ingredients are well combined.

Sift in flour and baking powder and mix until all combined. Let the dough rest for a few minutes.

The coconut muffin mix was poured into the muffin tin.

Fill the prepared muffin tins with the dough.

The coconut muffins are still in the tin after baking.

Bake for 20 minutes, or until the muffins are risen and golden brown.

Spreading strawberry jam on coconut muffins.

Sprinkle coconut flakes on top of muffins that have been brushed with strawberry jam.

Let the muffins cool for a few minutes. While the muffins are still warm, brush the tops with jam and sprinkle with the reserved desiccated coconut.

Three coconut muffins, golden brown and inviting, sit atop a plate.

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