The other day I made ‘Basic Plain Muffins’ replacing Milk with Coconut Milk, and the result was pretty good, but a little bland as you can imagine. Today I added Diced Dried Apricot and Shredded Coconut as topping. I think Dried Pineapple would be good, too. These Muffins smell so good.
2 cups Self-Raising Flour
3/4 cup Caster Sugar *OR 1/2 cup for less sweet Muffins
1/2 teaspoon Salt
1 Egg *whisked
1 cup Coconut Milk
1/4 cup Oil *I used Sunflower Oil
1/2 to 1 cup diced Dried Apricot OR Dried Pineapple *OR other Dried Fruit of your choice
Sweetened Shredded Coconut for topping *optional
- Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
- Combine Self-Raising Flour, Sugar and Salt in a mixing bowl. Add Egg, Coconut Milk and Oil, and mix well. Add Dried Fruit and combine.
- Spoon the mixture into the cases and add some Sweetened Shredded Coconut on top.
- Bake for 20 to 25 minutes OR until nicely golden and cooked through. Transfer to a wire rack and cool.