*Coconut and Date Muffins*
Makes 12 If you are looking for a moist and delicious muffin, look no further. These are both. Buttery. Moist. Stogged full of coconut flavour and chopped dates. 120g of butter, melted (1/2 cup) 375g of coconut yogurt (12 ounces) 1 large free range egg, beaten
2 TBS milk 1/2 tsp coconut extract 232g of plain flour (1 2/3 cup) 100g of granulated sugar (1/2 cup) 2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 150g of chopped dates (1 cup) sweetened flaked coconut to sprinkle
Prerheat the oven to 200*C/400*F/ gas mark 6. Butter a 12 cup muffin tin really well (including the top) or line with baking muffin cups. Set aside. Whisk together the butter, yogurt, egg, milk and coconut extract together in a large bowl. Whisk together the flour, sugar, baking powder, soda and salt in another bowl. Add the dry mixture to the wet mixture all at once. Stir together to just moisten. Stir in the dates. Spoon batter into the prepared muffin cups. Sprinkle the tops wth coconut. Bake for 16 to 19 minutes, until risen, the tops spring back when lightly touched and a toothpick inserted in the centre comes out clean. Cool in the pan for five minutes before removing to a wire rack to finish cooling. Store in an airtight container. These also freeze well. |
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