I’ve been super busy for the past few days. But now it’s a beautiful Sunday morning here, and I finally get to relax. The weather is still cold and gloomy. I kind of like it though. We plan to go out for a long drive by the lake in the afternoon. A day like this deserves something sweet and special. I think the beautiful coconut muffins will be perfect.
These muffins are soft, airy and slightly crisp and chewy on the outside. The fragrance of coconut is just lovely. I feel like this has a lot of Asian flavor into it. My mom suggested next time I should add pandan leaf extract into the batter as well. Yaseen isn’t a fan of coconut, but Sadik and my mom adore it.
100 gm butter
½ cup sugar
¼ cup milk
½ tsp vanilla extract
¼ cup coconut cream powder
1 cup desiccated coconut
1 cup flour
1 tsp baking powder
Preheat the oven to 180 degree C.
Cream butter and sugar until light and fluffy.
Add vanilla and eggs, one at the time, and whisk until smooth.
Add coconut cream powder and milk, and stir further until combined.
Add desiccated coconut and mix well.
Sift in flour and baking powder, and gently fold in the mixture.
Line a muffin tray with the paper cups and add the mixture into the cups.
Bake the muffins in the preheated oven at 180 degree C for 30 minutes or until they are cooked through.
Enjoy the coconut muffins with some chai.