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.

Makes

12 Muffins

Ingredients

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

Method
  1. Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
  2. 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.
  3. Spoon the mixture into the cases and add some Sweetened Shredded Coconut on top.

  4. Bake for 20 to 25 minutes OR until nicely golden and cooked through. Transfer to a wire rack and cool.