Coconut Muffins

Hello Bloggers and Friends

 With the weekend approaching and the sky looking so grey, why not a tip for the weekend? Baking ...?

Felipe will be hosting a breakfast on Sunday  and I’m already thinking of what tI can make to bring to his house… Until I figure it out, here is our last Sunday baking session, a beautiful and moist coconut muffin, it’s so easy to make and its perfect for an afternoon tea.

Watch the space for Felipe’s breakfast on Sunday, we have been promised a “Brioche a la Flip”, looking forward to i!

Have a great weekend all!

Makes 12

Ingredients

4 eggs

2 cups of sugar

3 cups of all purpose flour

1 cup orange juice (250ml)

2 tbspoon of grated coconut

50gr butter

1 teaspoon of baking powder

For the covering:

1 small can of coconut milk

1 can of condensed milk

125gr of grated coconut ( fresh works best)  

Preparation

1.Using a food processor whisk the egg whites until snow forms

2.Add the sugar and butter and continue to whisk for another 3 minutes until smooth

3.Add the egg yolks, the flour , the juice and continue beating until forming a homogeneous mass

4.Add the baking powder last and whisk it for 40 seconds to mix it all together  

5.In a muffin tray place the baking cups and add the mix up to ¾

6.Bake at 180 degrees for approximately 20 to 25 minutes or until golden  

Topping:

1.In a bowl mix the coconut milk and condensed milk, add 3 tbspoon of water and the coconut for last

2.Reserve

3.As soon as the muffins are baked, remove them from the oven and pierce the top with a fork to allow the topping to penetrate to make the muffins very moist.

4.Pour the covering onto each muffin while hot and sprinkle some fresh coconut on top

5.Let sit in the refrigerator for approximately 2 hours before serving