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Coconut and Sultana Muffins

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These muffins are light and fluffy because the coconut lightens the mixture. You can make them in tiny cups or tins or in larger cases. They take 4 minutes to put together, and between 15-25 minutes to bake depending on the size you make. When we made them in the test kitchen, we ate half of them with spoons straight out of the tins when they were hot (not advised) but they were so delicious, we couldn’t leave them.

Makes 10 large muffins or 20 small muffins

Ingredients

Wet ingredients
50g caster sugar
1 egg
200ml milk
50g sunflower or rapeseed oil

Dry ingredients
200g self-raising flour
4 tablespoons dried coconut

60g sultanas

Instructions

1. Preheat the oven to 200/400F/Gas Mark 6

2. Oil a non-stick muffin tray or put paper cases in the slots.

3. Mix the wet ingredients together in a jug or bowl. In another large bowl, mix the dry ingredients.

4. Add the wet ingredients to the dry ingredients and stir, stopping while you can still see a few lumps in the mixture. Add the sultanas and stir briefly.

5. Using a tablespoon and a teaspoon, spoon the mix into each muffin case or into the muffin tin, using the teaspoon to push the mixture off the tablespoon. Fill them two thirds full.

6. Bake the muffins for about 12 minutes for the small muffins and 20 minutes for large muffins. To check if they are cooked stick a skewer in a few of the muffins – if it comes out clean they are cooked. If not, put them back in the oven for a minute or two and check again.

7. If you are using paper cases, remove the muffins immediately to cool on a baking tray. If you are using a muffin tin, cool in the tin for 5 minutes before removing to a wire tray.

Recipe tips and variations

– If you have empty slots left in your muffin tray, pour a little water in each empty slot. It will help the muffins to cook more evenly.

– A wire tray is useful for cooling cakes as it allows air to circulate under the cake, and stops the bottom going soggy.

– You can throw in a handful of blueberries to the mix instead of sultanas or add a few tablespoons of mashed banana or grated apple.

– If you are using silicone muffin moulds, leave the muffins to cool completely before you unmould them.

– If you don’t have a skewer to check if they are done, use a broken piece of spaghetti stick instead, it works just as well.
 




 

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Photography copyright foodpixies.com

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