Coconut Muffin

This coconut muffin is made with traditional methods and has a pure and original taste. The most important thing is that the method of making parts is simple, and the coconut paste has the effect of clearing heat and spleen, which is a good choice in summer.

This coconut muffin is made with traditional methods and has a pure and original taste. The most important thing is that the method of making parts is simple, and the coconut paste has the effect of clearing heat and spleen, which is a good choice in summer.

Material

egg 2 pcs
Coconut 100g
milk 200g
Low-gluten flour 150g
Salad oil 80g
Fine sugar 80g
Baking powder 1/2 teaspoon

Beat the eggs, add white sugar, and stir with a manual whisk.

The practice of coconut muffin step 1

Add salad oil in three portions and mix well.

The practice of coconut muffin step 2

Add milk in three portions and mix well.

The practice of coconut muffin step 3

Add coconut paste and mix gently. Coconut paste is very good to mix, basically just use a whisk to mix three or four times.

The practice of coconut muffin step 4

Add the sifted flour and baking powder and mix gently. The mixed batter is fine and particle-free.

The practice of coconut muffin step 5

Put cake paper in the mold and pour the batter for about 8 minutes. Place in a preheated oven and heat up and down 175 degrees for about 20 minutes. You can adjust the time according to the temper of your own oven, and roast until the surface is slightly cracked.

The practice of coconut muffin step 6

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